Bourbon-Pumpkin Pie Bites

Health score
3%
Bourbon-Pumpkin Pie Bites
55 min.
12
188kcal

Suggestions


Indulge in the delightful fusion of flavors with these Bourbon-Pumpkin Pie Bites, a perfect dessert for any occasion! Imagine the warm, comforting taste of pumpkin pie, but in a bite-sized form that’s easy to share and even easier to enjoy. With the rich essence of bourbon enhancing the traditional pumpkin filling, these mini pies offer a sophisticated twist that will impress your guests and satisfy your sweet tooth.

Ready in just 55 minutes, this recipe yields 12 servings, making it an ideal choice for gatherings, holiday celebrations, or simply a cozy night in. Each bite is a harmonious blend of spices, including cinnamon, cloves, and ginger, which perfectly complement the creamy pumpkin filling. The flaky pie crust adds a delightful texture, creating a mouthwatering contrast that will have everyone reaching for seconds.

Whether you’re a seasoned baker or a novice in the kitchen, these Bourbon-Pumpkin Pie Bites are simple to make and require minimal equipment. Serve them warm, topped with a dollop of whipped cream for an extra touch of decadence. Not only are they delicious, but they also store well in the refrigerator, allowing you to savor the flavors for days to come. Treat yourself and your loved ones to this irresistible dessert that captures the essence of fall in every bite!

Ingredients

  • tablespoons bourbon 
  • 15 oz pumpkin pie filling/mix canned (not pumpkin pie mix)
  •  eggs 
  • teaspoon ground cinnamon 
  • 0.5 teaspoon ground cloves 
  • 0.5 teaspoon ground ginger 
  • 0.3 teaspoon kosher salt (coarse)
  • 0.5 cup brown sugar light packed
  •  pie crust dough refrigerated softened
  • 0.5 teaspoon vanilla 
  • 0.5 cup whipping cream 

Equipment

  • bowl
  • frying pan
  • oven
  • knife
  • wire rack
  • toothpicks
  • cookie cutter
  • muffin liners
  • rolling pin
  • cutting board

Directions

  1. Heat oven to 350F. Unroll pie crust on cutting board. Using rolling pin, roll out crust until slighter thinner. With 4-inch round cookie cutter, cut crust into 12 rounds, gathering scraps and rolling out in order to cut last 3 rounds.
  2. Gently press rounds into 12 ungreased regular-size muffin cups, pressing folds of dough inside cups around sides to make smooth surface.
  3. In large bowl, beat remaining ingredients until smooth. Fill each cup to top of dough.
  4. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes.
  5. Run knife around edges of cups to loosen. Turn mini pies out onto cooling rack; turn pies over. If desired, top each with whipped cream.
  6. Serve immediately. Store in airtight container in refrigerator.

Nutrition Facts

Calories188kcal
Protein5.38%
Fat38.95%
Carbs55.67%

Properties

Glycemic Index
1.67
Glycemic Load
0
Inflammation Score
-9
Nutrition Score
6.9352173494256%

Nutrients percent of daily need

Calories:187.81kcal
9.39%
Fat:8.03g
12.36%
Saturated Fat:3.7g
23.1%
Carbohydrates:25.84g
8.61%
Net Carbohydrates:22.41g
8.15%
Sugar:9.24g
10.26%
Cholesterol:38.49mg
12.83%
Sodium:196.07mg
8.52%
Alcohol:0.89g
100%
Alcohol %:1.43%
100%
Protein:2.49g
4.99%
Vitamin A:3126.72IU
62.53%
Manganese:0.32mg
16.03%
Fiber:3.42g
13.7%
Vitamin B2:0.12mg
6.98%
Folate:26.3µg
6.57%
Vitamin B5:0.61mg
6.12%
Selenium:3.91µg
5.59%
Iron:0.99mg
5.5%
Phosphorus:47.23mg
4.72%
Vitamin B6:0.08mg
4.22%
Calcium:36.4mg
3.64%
Vitamin B1:0.05mg
3.33%
Potassium:97.35mg
2.78%
Vitamin B3:0.55mg
2.75%
Magnesium:10.71mg
2.68%
Copper:0.05mg
2.37%
Vitamin D:0.31µg
2.04%
Zinc:0.29mg
1.93%
Vitamin E:0.24mg
1.63%
Vitamin C:1.31mg
1.58%
Vitamin K:1.54µg
1.47%
Vitamin B12:0.08µg
1.35%