Wednesday, November 15, 2017

Pumpkin Pie Bites with Cinnamon Roll Crust

These were easy to make and tasted like mini pumpkin pies! Yum!

Pumpkin Pie Bites with Cinnamon Roll Crust
Adapted from

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.