Gingersnap Pumpkin Pie Bites are the perfect mini desserts for fall. With a crunchy gingersnap crust and creamy, spiced pumpkin filling, these bites deliver all the flavors of a classic pumpkin pie in a portable, bite-sized form.
"Created by AI, this recipe combines technology and taste for a modern twist on home cooking."
They’re great for holiday gatherings, potlucks, or as an elegant ending to any meal. These treats are easy to make and even easier to enjoy, embodying the warmth and coziness of autumn in every bite.
Kitchen Equipment Needed
- Muffin tin (mini or regular size)
- Paper or silicone liners
- Mixing bowls
- Whisk or electric mixer
- Food processor or plastic bag and rolling pin (for gingersnap crumbs)
- Measuring cups and spoons
Ingredients Overview
- Gingersnaps: Serve as the base, offering a spicy-sweet crunch.
- Pumpkin Puree: The heart of the filling, providing natural sweetness and vibrant color.
- Cream Cheese: Adds a tangy richness to the pumpkin filling.
- Pumpkin Pie Spices: A mix of cinnamon, nutmeg, and cloves enhances the autumnal flavor.
- Whipped Cream: For an optional garnish that complements the pumpkin and spices.
Ingredients
For the Crust:
- 2 cups gingersnap crumbs (about 30 cookies)
- 1/4 cup unsalted butter, melted
For the Filling:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 4 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
Optional Garnishes:
- Whipped cream
- Gingersnap crumbs or cinnamon
Instructions
Step-by-Step Instructions
- Prepare the Muffin Tin:
Line a mini or regular muffin tin with paper or silicone liners. Preheat your oven to 350°F (175°C). - Make the Crust:
- Crush the gingersnaps into fine crumbs using a food processor or by placing them in a sealed plastic bag and crushing them with a rolling pin.
- In a bowl, mix the crumbs with melted butter until evenly coated.
- Press about 1 tablespoon of the mixture into the bottom of each muffin liner for mini tins, or 2 tablespoons for regular tins.
- Prebake the Crust:
Bake the crusts for 5 minutes, then set aside to cool slightly. - Prepare the Filling:
- In a mixing bowl, beat the cream cheese and sugar until smooth.
- Add the pumpkin puree, egg, vanilla extract, pumpkin pie spice, and salt. Mix until well combined and creamy.
- Assemble the Bites:
Spoon the filling onto the prebaked crusts, filling each liner almost to the top. - Bake:
Bake for 15–18 minutes for mini bites or 20–25 minutes for regular-sized bites, until the filling is set and slightly puffed. - Cool and Chill:
Let the bites cool in the tin for 10 minutes before transferring them to a wire rack. Refrigerate for at least 2 hours before serving. - Garnish and Serve:
Top with whipped cream, a sprinkle of gingersnap crumbs, or a dash of cinnamon for added flair.
Recipe Tips
- Room Temperature Ingredients: Make sure the cream cheese and egg are at room temperature to ensure a smooth filling.
- Make Ahead: These bites can be made a day in advance and stored in the refrigerator.
- Substitutions: Swap gingersnaps with graham crackers or vanilla wafers for a milder crust.
What to Serve With This Recipe
- Coffee or Tea: A hot drink perfectly complements the spiced filling.
- Vanilla Ice Cream: A scoop adds an indulgent touch.
- Caramel Sauce: Drizzle lightly for extra sweetness.
Frequently Asked Questions
Can I freeze these bites?
Yes! Wrap them tightly in plastic wrap and store in an airtight container. Thaw in the refrigerator before serving.
What if I don’t have gingersnaps?
You can use graham crackers or any crispy cookie with a similar texture.
How long will they keep?
Store in the refrigerator for up to 4 days.
Serving Suggestions
- Arrange the bites on a decorative platter for holiday gatherings.
- Add a dollop of whipped cream to each bite just before serving.
- Pair with a pumpkin spice latte for a delightful autumn treat.
Gingersnap Pumpkin Pie Bites are a crowd-pleasing dessert that’s easy to make and bursting with seasonal flavors. These mini treats will quickly become a fall favorite in your recipe collection!
Gingersnap Pumpkin Pie
Gingersnap Pumpkin Pie Bites are the perfect mini desserts for fall. With a crunchy gingersnap crust and creamy, spiced pumpkin filling, these bites deliver all the flavors of a classic pumpkin pie in a portable, bite-sized form. They’re great for holiday gatherings, potlucks, or as an elegant ending to any meal. These treats are easy to make and even easier to enjoy, embodying the warmth and coziness of autumn in every bite.
Ingredients
- For the Crust:
- 2 cups gingersnap crumbs about 30 cookies
- 1/4 cup unsalted butter melted
- For the Filling:
- 1 cup pumpkin puree not pumpkin pie filling
- 4 oz cream cheese softened
- 1/3 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- Optional Garnishes:
- Whipped cream
- Gingersnap crumbs or cinnamon
Instructions
- Prepare the Muffin Tin:
- Line a mini or regular muffin tin with paper or silicone liners. Preheat your oven to 350°F (175°C).
- Make the Crust:
- Crush the gingersnaps into fine crumbs using a food processor or by placing them in a sealed plastic bag and crushing them with a rolling pin.
- In a bowl, mix the crumbs with melted butter until evenly coated.
- Press about 1 tablespoon of the mixture into the bottom of each muffin liner for mini tins, or 2 tablespoons for regular tins.
- Prebake the Crust:
- Bake the crusts for 5 minutes, then set aside to cool slightly.
- Prepare the Filling:
- In a mixing bowl, beat the cream cheese and sugar until smooth.
- Add the pumpkin puree, egg, vanilla extract, pumpkin pie spice, and salt. Mix until well combined and creamy.
- Assemble the Bites:
- Spoon the filling onto the prebaked crusts, filling each liner almost to the top.
- Bake:
- Bake for 15–18 minutes for mini bites or 20–25 minutes for regular-sized bites, until the filling is set and slightly puffed.
- Cool and Chill:
- Let the bites cool in the tin for 10 minutes before transferring them to a wire rack. Refrigerate for at least 2 hours before serving.
- Garnish and Serve:
- Top with whipped cream, a sprinkle of gingersnap crumbs, or a dash of cinnamon for added flair.
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