#Thanksgiving Pumpkin Pie Cheesecake Bites by Ellie Alexander

Can you believe that Thanksgiving is almost upon us? I don’t know about you, but my favorite part of our annual Thanksgiving feast is dessert! The only problem is there are always way too many choice, and I’m usually stuffed from all that turkey. Hopefully today’s recipe will solve your Thanksgiving dessert woes. These pumpkin pie cheesecake bites are just that—bite sized! They’ll allow you to sample everything on the dessert table and maybe even say yes to seconds. Plus they are quick and easy to bake, which is always a good thing in my kitchen!

Do you have Thanksgiving dessert traditions? In addition to these pumpkin pie cheesecake bites, I’ll be making a mincemeat pie for my dad. It’s not Thanksgiving without a mince pie according to my dad, my kiddo and all of the cousins absolutely disagree! 

Pumpkin Pie Cheesecake Bites

Ingredients:

1 pre-made pie crust

4 ounces cream cheese (at room temperature)

½ cup pumpkin purée

1 teaspoon cinnamon

½ teaspoon nutmeg

¼ teaspoon cloves

¼ teaspoon ginger

¼ teaspoon rum extract

Whipping cream and cardamom for garnish

Directions:

Preheat oven to 350 degrees. Roll out pie dough and cut into two-inch circles. Press circles into a mini muffin tin. Bake at 350 degrees for 8-10 minutes or until pie crust is golden brown. Remove pie shells from muffin tin and allow to cool completely.

Whip cream cheese, pumpkin purée, spices, and rum extract on medium speed for 3-5 minutes until thick and creamy.

Scoop mixture into mini pie shells. Top with whipping cream and a dash of cardamom. Serve immediately. 

I’m so excited to have not one but two new books out in the world! A CUP OF HOLIDAY FEAR, the 10th book in the Bakeshop Mysteries and BEYOND A REASONABLE STOUT, the 3rd book in the Sloan Krause Mysteries.

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