What is a pumpkin pie bite, you ask? Well, imagine all of the flavor and texture of a pumpkin pie in one tiny bite-sized snack.
It all started with this recipe, which is a spin on a thing called “impossible pies” which I guess were a thing before I was around. You take Bisquick (or any standard all purpose baking mix) and mix it with some pumpkin, sugar, and egg, throw it in some cupcake tins and bake it. Once it’s cooked you cool it and store in the fridge and it magically becomes the texture of a pumpkin pie.
Halloween is the perfect time for magic, don’t you agree?
If Mr. Eats were here he would tell you that they are also delicious fresh out of the oven. He would then tell you that they really do taste like pumpkin pie when you put them in the fridge. Then he would tell you that he hates white chocolate and that I tricked him into eating these by telling him it was “just white coating” and definitely not white chocolate.
He would then tell you that he forgave me for my indiscretion because after I came clean about tricking him into eating white chocolate, he decided to start coating everything within arm’s reach in the stuff. He even said that it “was actually really good, especially for white chocolate.”
For dipping, I decided to finally try out Chocoley’s white chocolate. If it sounds familiar, you may remember them as the chocolate I used for my peanut butter eggs back in April. If you’re having a hard time deciding between the “dipping and coating” or the “candy and molding” varieties, you can see a better example there of the differences in finish. I used the dipping and coating formula for these because I just wanted a thin, matte shell and it did the job perfectly.
Mr. Eats still thinks he hates white chocolate, but I guess this is an exception to the rule since he devoured this stuff. In fact, after I finished dipping the pumpkin bites, he joined me in the kitchen and started dipping apple slices and pretty much anything else within reach into the stuff, which I think is even more proof of the recipe’s magical powers.
- 1 cup All-Purpose Baking Mix (I used Bisquick)
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1 15-ounce can pumpkin puree
- 2 tablespoons very soft butter
- 1/2 cup sugar
- 2 large eggs
- 3/4 cup milk (whole or evaporated)
- 1 teaspoon vanilla extract
- 3 cups white chocolate coating (I used Chocoley's white chocolate)
- Sprinkles, for decorating
- Parchment-lined baking sheet
- Preheat oven to 350F and line a cupcake tin with liners.
- In a large bowl mix together the dry ingredients. Add the butter and whisk to combine. Add pumpkin and continue to mix until blended.
- In a small bowl, whisk together the eggs, milk, and vanilla extract until the eggs are blended. Pour into the pumpkin mixture and stir until the batter is smooth (it will be pretty thin).
- Fill cupcake liners about 3/4 full and bake about 25 minutes, until a toothpick inserted into the center comes out clean. Cool in the pan completely, about 30 minutes, then remove from the cupcake tin and transfer to the refrigerator to chill for 2 to 4 hours until cold.
- You could enjoy them as-is, but why do that when you could turn them into adorable little bites?
- Cut each "pie" into 4 wedges. Melt white chocolate in a double-boiler or melt it in 30 second intervals at 50% power in the microwave, stirring in between intervals, until completely melted.
- Dip each wedge into the chocolate coating until completely covered, remove with a fork and shake off excess chocolate.
- Set onto parchment-lined baking sheet and sprinkle with desired decorations.
Recipe adapted from King Arthur Flour