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Before diving into the recipe, it's essential to appreciate pumpkin as a key ingredient. Pumpkin puree is not just a fall staple; it is packed with nutritional benefits. Rich in vitamins A and C, as well as antioxidants like beta-carotene, pumpkin puree contributes to a healthy diet while adding depth to dishes. Its vibrant color and natural sweetness make it a versatile ingredient, fitting seamlessly into both sweet and savory culinary creations.

Frozen Pumpkin Pie Bites with Crust

Embrace the flavors of fall with Frozen Pumpkin Pie Bites! These no-bake treats capture the essence of traditional pumpkin pie, featuring a creamy filling nestled in a crispy crust. Perfect for gatherings, they can be made ahead and served effortlessly. Packed with nutritious pumpkin puree and a delightful blend of spices, these bite-sized desserts offer a refreshing twist on a classic favorite. Discover how easy it is to impress your guests with this seasonal delight!
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Ingredients
  

1 cup pumpkin puree (canned or freshly made)

1/2 cup cream cheese, softened to room temperature

1/2 cup powdered sugar

1/2 cup whipped topping (thawed if using frozen)

1 teaspoon vanilla extract

1 teaspoon pumpkin pie spice

1 pre-made pie crust (store-bought or homemade)

1/4 cup chopped pecans or walnuts (optional, for garnish)

1/4 teaspoon salt

Instructions
 

Prepare the Pie Crust: If using a store-bought crust, roll it out according to the package instructions. For homemade dough, roll it out to about 1/8 inch thickness on a lightly floured surface. Use a round cookie cutter (2-3 inches in diameter) to cut out small circles from the dough. You should have approximately 24-30 circles.

    Pre-bake the Crust: Preheat your oven to 350°F (175°C). Arrange the pie crust circles in a mini muffin tin, gently pressing the dough into the bottom and up the sides of each cup. Bake for 10-12 minutes, or until the edges are lightly golden. Once baked, remove from the oven and allow the crusts to cool completely.

      Make the Filling: In a large mixing bowl, combine the pumpkin puree, softened cream cheese, powdered sugar, whipped topping, vanilla extract, pumpkin pie spice, and salt. Using a whisk, blend the ingredients until you achieve a smooth and creamy consistency with no lumps remaining.

        Fill the Bites: After the mini crusts have cooled, carefully spoon the pumpkin filling into each crust, filling it just below the rim to form a small mound on top. For a polished finish, use a small offset spatula or the back of a spoon to smooth out the tops.

          Freeze: Place the filled muffin tin in the freezer, allowing the pumpkin pie bites to freeze for at least 2 hours, or until they are fully set.

            Serve and Garnish: Once frozen, gently pop the pumpkin pie bites out of the muffin tin. If desired, sprinkle the tops with chopped pecans or walnuts for an appealing crunch and enhanced flavor.

              Store: Keep the frozen pumpkin pie bites in an airtight container in the freezer until you are ready to serve them. These delightful treats are perfect served straight from the freezer for a refreshing bite!

                Prep Time, Total Time, Servings: 20 minutes | 2 hours, 20 minutes | 24-30 bites

                  Presentation Tips: Arrange the pumpkin pie bites on a festive platter and garnish with a few extra pecans or walnuts for a pop of color. You could also add a sprinkle of cinnamon or a dollop of whipped cream on the side for an extra touch!