Description
Delight in these mini Pumpkin Pie Bites featuring flaky phyllo shells filled with a spiced pumpkin mixture and topped with a sweet, chilled walnut maple glaze. Perfect for fall gatherings or a festive dessert, these bites combine warm seasonal flavors in a convenient, bite-sized form.
Ingredients
Pumpkin Pie Bites Filling
- 15 mini phyllo dough shells
- 1/2 cup pumpkin puree
- 2 tablespoons maple syrup
- 1 egg
- 2 tablespoons milk (any kind)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
Walnut Topping
- 1/3 cup chopped walnuts
- 3 tablespoons maple syrup
- 1/8 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Arrange the frozen mini phyllo dough shells evenly on the prepared baking sheet.
- Mix Pumpkin Filling: In a bowl, whisk together the pumpkin puree, maple syrup, egg, milk, vanilla extract, and pumpkin pie spice until the mixture is smooth and fully combined.
- Fill Shells: Spoon the pumpkin filling carefully into each phyllo shell, filling them right up to the top without overfilling.
- Bake Pumpkin Bites: Bake in the preheated oven for 15-20 minutes until the filling is just set. Check halfway through; if the filling sinks, spoon any leftover mixture on top to fill it back up.
- Cool Pumpkin Bites: Remove the pumpkin pie bites from the oven and let them cool on the baking sheet for at least 15 minutes to set.
- Prepare Walnut Topping: In a small saucepan, combine the chopped walnuts, maple syrup, vanilla extract, and a pinch of salt. Bring the mixture to a boil, then immediately turn off the heat.
- Chill Walnut Mixture: Pour the walnut mixture into a small bowl and place it in the refrigerator to chill until thickened.
- Serve: Once the walnut topping is chilled and thickened, spoon it generously over the cooled pumpkin pie bites before serving to add a sweet and crunchy finish.
Notes
- Use frozen mini phyllo shells for convenience and crisp texture.
- Ensure the pumpkin filling is not over whisked to maintain a creamy texture.
- You can substitute the pumpkin pie spice with cinnamon and nutmeg if desired.
- The walnut topping can be made ahead and refrigerated for up to 2 days.
- Serve chilled or at room temperature depending on preference.
- For a nut-free version, omit walnuts and drizzle with extra maple syrup instead.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
