Pumpkin Pie Bites
These tiny pumpkin pie bites are packed with all the flavor of pumpkin pie in a bite-sized, easy-to-make dessert perfect for a crowd.
Servings: 15 servings
Ingredients
For the pumpkin pie bites
- 15 mini phyllo dough shells
- 1/2 cup pumpkin puree
- 2 tablespoons maple syrup
- 1 egg
- 2 tablespoons milk any kind
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
For the walnut topping
- 1/3 cup chopped walnuts
- 3 tablespoons maple syrup
- 1/8 teaspoon vanilla extract
- pinch salt
Instructions
FOR THE PUMPKIN PIE BITES:
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Place frozen phyllo shells on the baking sheet.
- Combine the pumpkin, maple syrup, egg, milk, vanilla and pumpkin pie spice in a bowl. Whisk until combined and smooth.
- Spoon the filling into each phyllo shell right up to the top.
- Bake for 15-20 minutes until the filling is just set. Check halfway through and if the filling has sunk down while cooking, spoon in any leftover pumpkin pie mixture on top.
- Remove from the oven and let rest at least 15 minutes to cool before topping and serving.
FOR THE WALNUT TOPPING:
- Combine all the ingredients in a small sauce pot and bring to a boil.
- Once boiling, turn off the heat and pour into a small bowl. Place the bowl in the refrigerator to chill.
- Once chilled and nut mixture has thickened, spoon on top of the pumpkin pie bites before serving.
Notes
Any leftover pumpkin pie filling can be poured into a ramekin and baked alongside the pumpkin pie bites.
Nutrition
Serving: 1SERVING | Calories: 56kcal | Carbohydrates: 8g | Protein: 1g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.001g | Cholesterol: 11mg | Sodium: 13mg | Potassium: 51mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 1291IU | Vitamin C: 0.4mg | Calcium: 17mg | Iron: 0.3mg