...with a lil' twist: Mini Pumpkin Pies with a Cinnamon Shortbread Crust

Pumpkin pies are one of my favorite holiday desserts. But what I loved most about the dessert was the crust (like any other human being). So, to amp up the crust to filling ratio, I've made these absolutely delicious pumpkin pie bites that will surely be stored in your recipe box for every fall/winter holiday from here on out!

With A Lil' Twist's Mini Pumpkin Pies with a Cinnamon Shortbread Crust

Prep Time: 50 minutes / Bake Time: 20-25 Minutes

Ingredients:

Crust

3/4 Pound (three sticks) Room Temperature Butter
1 Cup Sugar
1 Tsp Vanilla Extract
3 1/2 Cups All Purpose Flour
1/4 Tsp Salt
1 Tsp Ground Cinnamon

Filling

1 Can of Pumpkin
1 (8 oz.) Package of Cream Cheese, Softened
1 Cup Sugar
1/4 Tsp Salt
1 Cup Half-and-Half
1 Whole Egg + 2 Egg Yolks
1/2 Stick Melted Butter
1 Tsp Vanilla Extract
1/2 Tsp Ground Cinnamon
1/4 Tsp Ground Ginger

Directions:

CRUST

In a mixer, mix together the butter and sugar until combined.

Add the vanilla to the butter mixture. In a bowl, sift together the flour and salt and add to the butter mixture on low speed until the dough starts to come together. Add ground cinnamon and mix just until combined.

Place the dough on a floured surface and shape in a flat disk (either by hand or by a rolling pin).

Wrap tight in plastic wrap and chill in fridge until the filling (below) is done.

Pre-heat the oven to 350 degrees.

FILLING

In an electric mixer (a hand mixer can be used as a substitute), beat the cream cheese.

Add the pumpkin and beat until combined. Pour the sugar and salt in and mix together.

Add the eggs, half-and-half and melted butter into a bowl and mix together. Pour into the pumpkin mixture.

Add vanilla, ground cinnamon and ground sugar. Mix on medium speed until well combined.

ASSEMBLING THE MINI PIES

Take the shortbread dough out of the fridge and place on a floured counter. Roll out the dough into 1/2 thickness all around. Set aside 2 cupcake pans.