'Tis the season of all things pumpkin in my home. These semi-homemade pumpkin pie bites were an instant hit this weekend, and fittingly so since I copied this recipe from @mealsfullofcolor on Instagram and I whipped them up in an instant (okay, I'm stopping-- this instant). I've been following Brandi for a long time and fell in love with her vibrant and healthy meal ideas. Please take a second to check out her blog here. I didn't stick to her recipe exactly. I chose to go with these shells because they're easier to work with--no defrosting, rolling or cutting. Just separate the pre-cut shells and bake for 20 mins. Then they're ready to fill with anything you'd like, savory or sweet. If you're an overachiever, you could easily use homemade pastry sheets and fit sqaures into mini muffin tins, like Brandi did!
- Puff Pastry cups--store bought
- pumpkin pie filling (not pumpkin puree)
- whipped cream
- pumpkin pie spice
- toasted pecans (optional)
- Preheat oven to 400°F and place shells on ungreased cooking sheet, with "tops" up for 20 mins or until golden brown. Lower temperature to 350°F.
- Coat toasted pecans with pumpkin pie spice and set aside.
- Carefully remove the "tops" of each cup--they pop out easily with a small spoon. Spoon the pumpkin pie filling into each hole, allowing for extra to cover the top as well.
- Return to the oven for another 8-10 mins for the filling to cook through.
- Allow it to cool for 10 mins before topping with whipped cream and garnish with toasted pecans.