Pumpkin pie bites

2SP per mini tarts
Yield 15 pieces


  • 1 package of 15 mini phyllo shells (such as Athens, found in the frozen aisles)
  • 2 oz 1/3 less fat cream cheese, softened to room temperature
  • 4 tablespoons sugar
  • 1 large egg white
  • ½ cup canned pumpkin
  • ½ teaspoon vanilla extract
  • ¾ teaspoon pumpkin pie spice


  1. Pre-heat the oven to 350. Line a baking sheet with aluminum foil. Unwrap the package of phyllo shells and place them on the baking sheet
  2. In a mixing bowl, combine the cream cheese and sugar and beat with a hand mixer until smooth. Add the egg white and beat again until combined. Add the pumpkin, vanilla and pumpkin pie spice and beat again until well combined. Spoon the pumpkin mixture evenly into the phyllo shells and place the baking sheet in the oven. Bake for 12-15 minutes until the edges of the shells start to turn golden and the filling is heated through.

From: http://www.emilybites.com/2017/11/pumpkin-pie-bites.html

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