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Pumpkin Pie Bites

Here’s everything you love about homemade pumpkin pie, baked into bite-sized portions that are sure to please holiday guests. Sweetened with sustainably-grown Florida Crystals® Organic Raw Cane Sugar, they’re a perfect dessert for the Thanksgiving season.

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At Florida Crystals® we’re always creating new recipes to help you stay ahead of trends and wow your friends. They’re each made with real ingredients and our organic, homegrown sweetness, and we have something for everyone. Check it out!

Servings

Crust

  • 1 1/4 cups unbleached flour 1 1/4 cups unbleached flour
  • 1/4 teaspoon sea salt 1/4 teaspoon sea salt
  • 1/4 cup butter 1/4 cup butter
  • 4 to 5 tablespoons cold water 4 to 5 tablespoons cold water

Pie Filling

  • 1 (16 ounce) can pumpkin 1 (16 ounce) can pumpkin
  • Florida Crystals® Organic Raw Cane Sugar 2/3 cup 2/3 cup Florida Crystals® Organic Raw Cane Sugar
  • 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
  • 1 1/2 teaspoons ground ginger 1 1/2 teaspoons ground ginger
  • 1/8 ground cloves or allspice 1/8 ground cloves or allspice
  • 4 egg whites 4 egg whites
  • 1 cup evaporated skim milk 1 cup evaporated skim milk
  • 1/4 cup water 1/4 cup water

Instructions

Crust

Step 1

Preheat oven to 375° F. Spray mini muffin pan with non-stick spray.

Step 2

In a medium mixing bowl, stir together unbleached flour and sea salt. Using a pastry blender cut in the butter until mixture resembles fine crumbs. Sprinkle 1 tablespoon of water over part of the mixture; gently push moistened dough to the side of the bowl. Repeat, using 1 tablespoon of remaining water at a time, until dough is moistened. Form dough into ball

Step 3

On a lightly floured surface, flatten the ball of dough with hands. Roll out pie dough and cut with a 3 to 3 1/2-inch round cutter. Press circle dough pieces into each muffin opening.

Step 4

In a large mixing bowl, stir together pumpkin, sugar and spices. Blend in egg whites until combined. Stir in evaporated skim milk and water.  

Step 5

Fill crusts 2/3 full with pumpkin pie filling. Bake 10 to 25 minutes, or until a cake tester comes out clean. Cool in pan 3 to 5 minutes. Lift out with an offset spatula and cool on wire rack.

Get organic, homegrown sweetness

Get our organic sugars at a retailer near you, at a price that feels right!