Wednesday, November 15, 2017

Pumpkin Pie Bites with Cinnamon Roll Crust

These were easy to make and tasted like mini pumpkin pies! Yum!
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Pumpkin Pie Bites with Cinnamon Roll Crust
Adapted from https://southernbite.com/cinnamon-roll-pumpkin-pie-bites/



1 (12.4-ounce/8-count) tube canned cinnamon rolls
1 cup canned plain pumpkin
1 egg
¼ c sugar
¼ c brown sugar
1 teaspoon pumpkin pie spice
½ teaspoon vanilla
whipped cream, optional


1.    Preheat the oven to 350°F and lightly spray the wells of 2- 12-count muffin pan with nonstick cooking spray.  You will need 16 muffin cups.

2.    Open the cinnamon rolls and slice each one in half, separating it into 2 biscuits. Press each piece in the bottom of each well in the muffin tin and about of the way up the sides.

3.    In a medium bowl, combine the pumpkin, egg, sugars, pumpkin pie spice, and vanilla. Scoop a heaping tablespoonful of the pumpkin mixture into the center of each cinnamon roll.

4.    Bake for 18 to 20 minute or until the cinnamon roll crust is a deep golden brown and the pie filling is set. Cool on a wire rack. Repeat with the remaining cinnamon rolls and filling. Once cool, top with whipped cream or the cinnamon roll icing, if desired.


1 comment:

  1. Ooooh .... I'll have to try these. I'm printing out the recipe now.

    Thanks for sharing.

    ReplyDelete