Bakerella's Pumpkin Pie Bites

• 2 refrigerated ready-to roll pie crusts
• 8 ounces cream cheese, room temperature
• 12 cup sugar
• 1 cup canned pumpkin
• 3 eggs
• 1 teaspoon vanilla
• 1 teaspoon pumpkin pie spice

1. Preheat oven to 350 degrees.
2. Use cookie cutter to cut 12 pumpkin shapes from each pie crust.
3. You will need to roll the dough thinner than it comes out of the box.
4. Press dough shapes into a 24 cup mini muffin tray.
5. (Make 12 at a time, alternating cups to make sure pie crusts dont overlap each other.
6. ).
7. Apply egg whites from one egg to the top edges of each pie.
8. Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined.
9. Spoon mixture into each pumpkin-shaped pie crust.
10. Bake for 12-15 minutes.
11. Remove pies to cool and repeat with second pie crust.
12. Place the muffin tray in the freezer to cool it quickly for re-use.

roll pie crusts, cream cheese, sugar, pumpkin, eggs, vanilla, pumpkin pie spice

Taken from www.food.com/recipe/bakerellas-pumpkin-pie-bites-399937 (may not work)