Pumpkin Pie Bites

Ingredients:

2 refrigerated pie crusts

8 oz. low fat cream cheese, softened
1/2 c. sugar
1 c. canned pumpkin puree
3 eggs
1 1/2 tsp. vanilla
1 1/2 tsp. pumpkin pie spice


Preheat the oven to 350 degrees. Unroll one of the pie crusts onto a flat work surface. Roll the dough out thinner so that you can make 12 circles using a 2 inch biscuit cutter (or cookie cutter). Save the leftover dough and set aside. Repeat for the other pie crust. Combine the two balls of leftover pie crust together and roll out again. You will end up with approximately 48-52 circles. Place the circles in a mini cupcake tin and press down in the center to make the well for the filling. Repeat for the rest of the dough circles. Set aside.

In a mixer, combine the cream cheese, sugar, pumpkin puree, eggs, vanilla and pumpkin pie spice on medium speed until everything is smooth and well combined. Spoon the filling into each pie crust. Bake in the oven for 10-12 minutes until the center bounces back slightly. Let cool slightly before serving, or let cool fully before putting into air-tight containers in the refrigerator.

* I added pecans on top of some of the pumpkin pie bites, and I also used some of the extra dough to make mini hearts to bake on top. For the hearts, I poked a few holes on top with a fork for the air to escape and for the heart to keep it's shape.