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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.
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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.