Monday, September 28, 2009

Pumpkin Pie Bites

Pumpkin Pies

I’ve been in a mini-mood lately when it comes to baking and these bite-sized pies met my big craving.

They are really, really easy. Let me show ya.

Pumpkin Cutter

Of course, it didn’t hurt that I used ready to roll refrigerated pie crust. It comes two to a box and if you roll each round pie crust a little bit thinner with a rolling pin, you can get 24 mini pumpkin-shaped pie crusts out of them. Make sure you use all the dough scraps and re-roll to maximize quantities.


Then, stuff each one in a mini muffin baking pan. This one holds 24.

Pumpkin Shells

Press the dough down, in and around the edge of each muffin cup. Make sure the stem for the pumpkin stays sticking out. You’ll notice I alternated cups above. I did this mainly to make sure the pie crusts didn’t touch each other. So I ended up baking these in two batches.


Fill each pie crust with pumpkin filling all the way to the top.

Puffed Pumpkin Pies

When they come out of the oven, they’ll be puffed up like this. Too bad they didn’t stay that way. That would be pretty darn cute.

Pumpkin Pies

But no, after they cool for a few, they’ll fall and be flush with the pie crust.

See… easy mini pumpkin pie bites. These would be really cute at Thanksgiving.

Drizzled Pumpkin Pies

You can even drizzle them with melted chocolate to jazz them up a bit. Just melt some chocolate in a heat-proof bowl in the microwave on medium. Heat in 30 second intervals, stirring in between. You can also add a little bit of vegetable oil to make the chocolate more fluid. Then, transfer the chocolate to a re-sealable plastic bag and cut the corner off and drizzle away.

But wait… you say you don’t want to wait until Thanksgiving.

I don’t blame you.

So… pipe some chocolate faces on and make them in October.

Mini Pumpkin Pies


And I’ll say it again… easy!

Pumpkin Pie Bites

2 refrigerated ready-to roll pie crusts

8 oz. cream cheese, room temperature
1/2 cup sugar
1 cup canned pumpkin
3 eggs
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
Pumpkin-shaped cookie cutter

1/2 cup chocolate morsels
vegetable oil
re-sealable plastic bags

Preheat oven to 350 degrees.
Use cookie cutter to cut 12 pumpkin shapes from each pie crust. You will need to roll the dough thinner than it comes out of the box.
Press dough shapes into a 24 cup mini muffin tray. (Make 12 at a time, alternating cups to make sure pie crusts don’t overlap each other.)
Apply egg whites from one egg to the top edges of each pie.
Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined.
Spoon mixture into each pumpkin-shaped pie crust.
Bake for 12-15 minutes.
Remove pies to cool and repeat with second pie crust. Place the muffin tray in the freezer to cool it quickly for re-use.

Makes 24 pies. Keep refrigerated.

To decorate, melt chocolate in a heat-proof bowl in the microwave on medium. Heat in 30 second intervals, stirring in between until melted. Add a little vegetable oil to make the chocolate more fluid. Transfer to a re-sealable plastic bag and cut the corner off. Drizzle or draw faces on pies.

Note: The cutter I used was 3 3/4 inches wide, but if you don’t have one, don’t worry. Just use a round cutter around that size or slightly smaller to cut circle shapes out of the dough. Then make stems with the scraps. Press each stem over the edge and down the side of the dough before filling.

Pumpkin pie spice is a mixture of cinnamon, ginger, nutmeg and allspice.


Pumpkin Pies

Jill said...

I finally found time to make these……super easy, and the taste great! I need to practice my face-painting skills! :-) Love your site, keep up the great work! I will tackle those cake pops next…….too stinkin’ cute!

October 18, 2009 02:02 PM
bakerella said...

michelle – look near the cookie dough.

Amy W. – Yep. 3 3/4 inches.

dotti – funny, I didn’t have to at all. they came right out. I wonder if you got your egg whites on the dough and the pan. That would cause it to stick.

Ann – I don’t think so. The surface would not be hard enough.

Sharon – a few days

Tara – 1 cup

Sara – yeah, use a mixer next time.

October 18, 2009 05:14 PM
Laura said...

Made them for Thanksgiving and linked to them on my blog, thanks so much for the recipe!

October 18, 2009 09:10 PM
ThatsSoYummy said...

OH MY stinking goodness…. these are ADORABLE.

I am soooo going to have to make these… I can’t wait!!!!

Your amazing! :-)

October 19, 2009 06:09 AM
birdycake said...

hi bakerella!!! love love love your old blog and new site! we tried your beautiful pumpkin pie bites… sigh… not as pretty as yours…. but very tasty! maybe you can tell me why mine look so goopy? :) mmmm…you make it look so eaasy peasy!

October 19, 2009 11:40 AM
Laura Liscano said...

I made these last night and topped them with Cool Whip from the spray can and they were awesome!! They were supposed be a thank you gift for my neigbor but they didnt make it out of the house; guess I’m making another batch!

October 19, 2009 04:35 PM
Stephanie said...

These look adorable! I am linking to them from my blog today. So cute!

October 20, 2009 12:08 PM
Greta said...

This is an AWESOME recipe!!
I had a lot of leftover pumpkin pie filling so I used another pie crust sheet to make another dozen.
Also, my pumpkin cookie cutter was TOO SMALL so instead I used the brim of a pint glass and worked it in the small muffin tin.

The cream cheese is THE BEST PART of this reciple!!

October 20, 2009 01:12 PM
Jamie said...

I just want to say THANK YOU, THANK YOU, THANK YOU! I have finally gone from the Mom that throws my treat on the table at parties and hope no knows it belongs to me, to the Mommy that holds her head up high and people are begging for the recipe afterwards.

I’ve always wanted to experience taking something to a party and not having to bring ANY home, I want to thank you for giving me that experience with these cute little pumpkins! I’m also known as the Cake-Ball queen with those delicious Red Velvet cake balls. Even my babysitter would rather be paid with cake balls then money :)

Your the best! Love the new website and for making baking so much FUN!

October 20, 2009 03:58 PM
Liz said...

I made these last night with the help of my boyfriend. They were so easy to make- took about an hour and a half- and they were incredibly delicious! I am bringing them to a Halloween party and I think everyone will love them!!! Thanks for the recipe!!

October 21, 2009 12:56 PM
Naomi said...

I made this little delights twise already and I just can’t get enough of it. That’s when I decided I had to share it with more people.
Now it’s also posted on another blog I write on:

thank U!

October 21, 2009 09:49 PM
Naomi said...

by the way, do you have a button I could put on my blogs? if available.. thanks :)

October 21, 2009 09:56 PM
JeJaNi said...

I’m so psyched! I planned on making these for Thanksgiving, but now I get to make them sooner. They’re going to be a surprise treat for my sister, who LOVES pumpkin pie. She’s 5 months pregnant & we just found out she’s having a baby boy! **Thanks for the creativity :)**

October 23, 2009 08:57 PM
Rebecca said...

I just made these tonight and they are so yummy! Although, while they are cooling, a few keep seeming to disappear and my husband says he knows nothing about it…. ;) They are a success! Thanks!

October 24, 2009 12:55 AM
Sarah Q said...

My birthday is the 30th, day before Halloween, so I plan to bring these in as my birthday treat for work :)

October 24, 2009 10:40 AM
kristophine said...

My boyfriend and I made half a batch of these tonight, and they were great! The storebought pie crust we used was actually plenty big enough to cut all the bite-crusts out of without any additional rolling, and we topped them with whipped cream. They vanished rapidly. I’m a TA, so I figure I’ll make a double-batch on Thursday and take them in to my students–just in time for Halloween.

October 25, 2009 12:41 AM
bakerella said...

birdycake – it just looks like the ingredients weren’t mixed good enough.

October 25, 2009 10:23 PM
Melia said...

SO GOOD! I made these last night and handed them out to friends and family – looks like I’m going to have to make more next weekend! Thanks for all the great (and yummy) ideas!

October 26, 2009 09:37 AM
cate said...

These are so cute! I’m not a very experienced baker, so would someone please advise how far in advance these could be made? I see that it says “Keep refrigerated”, but should they be served the same day? Would they get soggy if made 3 days in advanced?

October 26, 2009 04:01 PM
cate said...

Oops – sorry! I didn’t realize there were 4 pages of comments until mine showed up at the end here.

I now see this was asked and answered. They will last a few days in the fridge, so I will make Tuesday night and serve Friday afternoon. Can’t wait to try them!

October 26, 2009 04:59 PM
Rachelle @ "Mommy? I'm Hungry!" said...

These are just TOOO cute! They need a dot of whipped cream though. =) YUM!

October 28, 2009 04:03 PM
Jen said...

Just made these last night for my mom to take to her senior ladies’ Halloween-themed get-together. With the ready-made pie crust, it was so easy, and the filling is delicious (loved the addition of cream cheese!). I didn’t have a pumpkin cookie cutter, so I used a 3″ biscuit/cookie cutter with a scalloped or flower edge. I folded in every “petal” but one to make the stem, and they turned out perfectly! And of course, the little chocolate faces are to die for! Thanks for the great recipe that is sure to be a hit with the ladies tonight!

October 29, 2009 03:37 PM
Dianne said...

I made these tonight using my favorite Libby Pumpkin Pie recipe. If you use the pie filling recipe, it will make about 36 so you would need more pie crust. I made 24 and then cooked the remaining pie filling in 2 custard dishes. Also, with pie filling you need to cook them for 30 minutes and I left the egg wash off of the second batch because it tends to burn the edges when cooking for a longer period of time.
I will try your recipe with the cream cheese next.
This is such a great idea, I may make several of my favorite pies in this mini version for Thanksgiving as it would be great to have the minis on a buffet. I always want to try all the desserts and this idea makes it so easy.

October 29, 2009 10:39 PM
Lacie said...

I am so untalented when it comes to baking. I was determined to make them. I didnt screw it up at all! Every batch came out PERFECT! I made other silly pumpkin faces. I cant wait until my daughter wakes up so i can show her! She’ll be so proud to share these with her friends at her preschool halloween party! Thanks sooooo much!!

October 30, 2009 01:17 AM
Jackie said...

These were delicious! Thank you!

October 30, 2009 01:38 PM
Jess said...

I loved making these! Of course they took ten-million years because I only have a 12-muffin pan, but I eventually realized that there was no need to alternate cups because the crust didn’t rise that much. As long as I made sure the stems were facing alternate directions, I was golden. My filling also came out with lumps of cream cheese (I let the cheese sit out for 1.5 hours so I think it was pretty warm) and there were some lumps left in them after they were baked, but it didn’t affect the taste any. The bites were light and delicious, and I actually ran out of vanilla so I used 1/2 tsp of almond extract, which gave them a really unique zing that I enjoyed a lot. They were a big hit last night at my Halloween Party – not a crumb left and lots of compliments! Thanks!

November 1, 2009 11:08 AM
Stephanie Bauer said...

My step-daughter and I made these this morning and not only are they sooo cute, but they are also soooo yummy! Love the cream cheese taste in the pumpkin pie! Thanks so much for such a cute treat!

November 1, 2009 11:40 AM
Fun and Fearless in Beantown said...

These were a great recipe. Check out my blog about baking these delicious treats and ofcourse my shout-out to your website! (

November 1, 2009 03:30 PM
domestic girl said...

Love it!

Could this recipe (- cutting the pie crust) be used for just a regular pumpkin pie ?

November 2, 2009 06:12 PM
Domo said...

So cute! I wish I had the patience to do this. I think I would eat them all once they come out of the oven. If it gets there!

November 3, 2009 09:25 AM
Chris R said...

very cute. I wish I had seen these later. I have this page book marked. Hopefully it will still be up or next holloween.

I may still use them without the face for Thanksgiving.

November 3, 2009 11:43 AM
Emma Gregory said...

This blog is so great! And I absolutely fell in love with this recipe. It would be perfect for Thanksgiving. Now I can’t wait to make it for my family!
I adore the pictures you include! Thanks so much for the great recipe!

November 3, 2009 06:11 PM
Kham said...

Wow, they look so amazing! No doubt they’d go pretty quick.

November 3, 2009 09:21 PM
Tiffany @ my petite purse said...

I love your obsession with mini things. I have the same problem! I will be linking!

November 3, 2009 09:47 PM
Melissa said...

Did the recipe say to spray the muffin tins with a cooking spray? Because I tried this recipe and my first two batches of these little buggers were a little difficult to remove from the pan. The next two I lightly sprayed and they popped right out. Checked the recipe and didn’t see it mentioned anywhere and thought it might be helpful to other readers.

November 3, 2009 11:36 PM
lisaiscooking said...

Beautiful little pies and such a great idea!

November 4, 2009 09:28 AM
bakerella said...

domestic girl – I haven’t tried it out, but let me know if you do.

Melissa – I didn’t spray mine at all, but I was extra careful not to get any of the eggwhites on the sides of the crust. That would cause it to stick to the pan.

November 4, 2009 09:26 PM
MediSin said...

Hi Bakerella,
These are so cool!
I tried to make them at the weekend, but I kind of messed it up – I was going to decorate them for halloween, but they turned out brown instead of orange, and the filling bubbled up and then cracked, so I couldn’t really decorate them. They still tasted great, and my boyfriend ate a worrying number of them, but I’m just wondering if anyone has any tips on how to get them orange and avoid the filling cracking?
I think maybe it might have something to do with the fact that I used a real pumpkin, which was initially quite yellow (I live in England and we don’t seem to do canned pumpkin). Anyway, I’d be very grateful if anyone has any ideas, cos I’d love to make some that look as good as these. Anyway, it’s 1.30am so I’m off to make the maple pancake mini muffins…
Thank you!

November 5, 2009 08:26 PM
Holly said...

I just made these and I’ll tell ya, everyone knows I CAN’T make pie. But I made these! and my son screamed “These are the best pies!” But I’m afraid they are not quite done. How do I know when they are “done”?

November 7, 2009 10:23 PM
Mrs. Q. said...

I made these this weekend. They were delicious and adorable and A ROYAL PAIN IN THE ARSE!! Maybe it was my (non-stick!) pan, but any crust sticking up and over the top lip glued the pastry in after baking, making these very difficult to get out of the pan without shattering. Next time, perhaps I’ll try a light layer of oil on the top of the pan. Yes, next time, because they were so well received, I guess I’ll have to make them again. :>)

I’m editing a copy of the recipe to change the ingredients list to “2 eggs” and then “one egg white” because when I referred back to the list, I dumped all three eggs in the bowl before figuring out what you meant dividing the eggs. Yeah, that’s what baking with two kids is like.

Oh, and I got over 30 tarts and then had enough batter left over to make a mini pie. Huh?

November 9, 2009 11:21 PM
Jazzy said...

looks so easy, cant wait to try it!

November 9, 2009 11:40 PM
Whitney said...

YUM! I am so excited to try these out! I don’t have a mini cupcake pan so I am going to try making regular sized cupcake ones! Hopefully they’ll turn out!

November 10, 2009 01:57 PM
Mina said...

The cookie cutter is huge! So is the pan! I feel like 3 inches is giant. 3 3/4th? I’m going to test it out…

November 11, 2009 04:17 AM
Shauna said...

These are too cute! I just made them for a Fall dessert party I’m hosting tonight and they came out fantastic! Unfortunately mine aren’t as pretty as those, but we can’t all expect to be as amazing as the Bakerella! Thanks!

xoxox Shauna

November 11, 2009 05:11 PM
bakerella said...

MediSin – ‘m guessing it had to do with real pumpkin

Holly – If you baked them for the time stated, they should be fine.

Mrs. Q – so weird

Whitney – good luck

November 11, 2009 08:50 PM
Ann @ HouseOfEstrogen said...

Made these and LOVE them! Will make them again for Thanksgiving. Wish I had read your tip about putting the pan in the freezer between batches. I think I messed up my middle batch from both the pan and the dough being too warm. I know now though, and they will all be perfect next time! I had two pumpkin cutters, but neither were the right size. A large biscuit cutter worked great though. Here are pics!

November 15, 2009 02:46 PM
Pemberley said...

Lovely! I just made them yesterday and they are almost gone! Thanks for the idea & recipe!

November 18, 2009 05:08 AM
Jen said...

These were the biggest hit at my party!! The husbands were demanding I give their wives the recipe, it was too cute!! Thank you for all your fabulous ideas!

I am finally checking out Cake Art today and I’m beside myself w/ glee!!! ;)

November 18, 2009 09:37 AM
LJ said...

I made these over the weekend, and my family LOVED them!! Thanks for the recipe!

November 18, 2009 10:36 AM
Diana said...

These look so adorable! I totally would love to make these!!

November 19, 2009 07:28 PM
Heather said...

I just made these for a potluck at work and everyone LOVED them! Thanks, Bakerella!

November 20, 2009 02:41 PM
blitzkrieg said...

I made these today for a tailgate and they were incredible!! I doubled the recipe and it turned out absolutely amazing… and I still have a lot of the filling wrapped up in the fridge to make more tomorrow!

I ran into the cream cheese problem too, with it being real clumpy in the mixing process.. but then, I didn’t read that the cream cheese needed to be at room temperature (whoops!) and stuck it in right from the fridge. it wasn’t too much of a problem though. I just left it sitting for ~15 minutes almost fully mixed, then beat it to death with a whire whisk. turned out nice & creamy!

the best part though — they didn’t fall! somehow mine managed to stay nice & poofy after cooling. really cute!

thanks so much!

November 21, 2009 10:38 PM
Sophia said...

me and my mom are making these for our family this year.(: they’re very cute, and will definitely be a topic this thanksgiving.(:


November 22, 2009 02:13 PM
Adrienne said...

These look delicious! I am a college student and have limited cooking equipment. Do you think these would work with a standard-sized muffin tin?

November 23, 2009 02:16 AM
Ashlie B said...

Is there a reason you use this specific pumpkin filling recipe? I am only wondering if it’s possible to use a lower fat filling and still get the same effect (using egg whites and ff evaporated milk)…or if you’ve tried and it doesnt turn out the same. My family is wanting me to try this for our Thanksgiving this year…and well thats a lot of pressure! I have big shoes to fill against my moms traditional pumpkin pie. I’d appreciate any feedback you could give. Thanks so much! and I love your site : ]

November 23, 2009 10:41 PM
Mary said...

Do you think they can be made in regular sized muffin pan? What would the adjusted cooking time be?

November 24, 2009 05:06 PM
Amy's Stocking Stuffers said...

Somehow I missed this post the first time around — just found my way here via the Not Martha blog. These are adorable!

November 25, 2009 08:50 AM
Jeannette Hemenway said...

I’m making these with my daughter today to take to Thanksgiving dinner! What a perfect treat! Thank you for all your great ideas!

November 25, 2009 11:14 AM
Andrea said...

I just made these instead of a traditional pumpkin pie for Thanksgiving! They are so good! We plan on serving them with a little whipped cream.

November 25, 2009 12:05 PM
Ginny said...

I tried this recipe and made a homemade crust using a standard tassie crust recipe with 1/4 whole wheat flour. They turned out rather bland. I think I’ll try 1/2 brown sugar for the filling and perhaps using condensed milk. They were very much enjoyed by my nieces, though.

November 25, 2009 09:42 PM
Eileen said...

I am sad that I waited until the night before Thanksgiving to try these. There was enough pie crust for 36 minis & more than enough filling…and they never, never browned. Did you really use mini muffin tins? I just can’t figure it out.

November 26, 2009 01:40 AM
Sylvia said...

My son (who is away at college) sent me this website on StumbleUpon with a request that I make them for Thanksgiving. He is not a big dessert eater, but does like pumpkin pie and he really loved these! He said they had the right “ratio” of crust to filling (his major is Engineering, ha, ha). He must have eaten half of them yesterday. I’m sure this will be a family tradition from now on. Thanks!!!

November 27, 2009 03:30 PM
Melissa McDermid said...

I made 125 of these mini-pumpkin pie tarts for staff and students at Hayes Primary School, Kenley, England. I’m on a teacher exchange and this recipe gave them a perfect introduction to pumpkin pies! They couldn’t believe that it was a sweet treat and not savory! THANK YOU!

November 27, 2009 03:53 PM
Lacey M said...

I made these in addition to my Pumpkin Pies for Thanksgiving, and these turned out SO great! My husband made a suggestion to add a dollop of Cool Whip to the tops, we did, and they were even better!

November 28, 2009 12:06 AM
bakerella said...

Eileen – Yes, they are made with mini muffin pans.

Did you brush the tops with egg whites? That helped the crust brown for me.

November 28, 2009 12:10 AM
Racheal said...

Thanks for the wonderful idea! I made these for a work potluck on Thanksgiving night and they were a huge hit! Instead of regular chocolate for the drizzling, I melted some white chocolate chips and added a small amount of vegetable oil as suggested. It was hard to just eat one. Thank you!

November 30, 2009 01:53 AM
Anonymous said...

choose TWLOHA as your charity and VOTE

December 4, 2009 11:49 PM
Bunnygotblog said...

theses look great!!!

December 6, 2009 05:35 PM
emily said...

i always love your posts. you always have such creative and interesting ideas, and i like the idea of creating bite-sized desserts! the guy who made pie pops is cool too!

December 7, 2009 01:11 AM
Amanda said...

Gosh, these look great! So much fun to just pop a mini pumpkin pie in your mouth instead of cutting a pie, getting plates… Love it!

December 7, 2009 11:02 AM
Burr said...

Amazing and seems so easy too! I know that pumpkins are not only delicious, but also very healthy. So, these will be great for kids and the way you put them in these tiny tarts just makes it look really cute and i’m sure with some creativity, they can even look cuter!

December 9, 2009 05:47 AM
cathie said...

LOVE them… we had these at thanksgiving this year after MONTHS of talking about them…… they were a HIT!!!

December 10, 2009 12:56 AM
sloi said...

Since i am diagnose with Celiac Disease Diet. and can only eat gluten free food, i was looking for a place to shop food thet are free from gluten, i was searching on the web, till i finely find this web site selling only gluten free food, great customer service, fest shipping, i really enjoyed to shop there, i am doing my weekly orders there,

December 27, 2009 12:50 PM
Shirley M said...

I’ve made these and they are SO yummy and super easy. My daughter and I are still going to make them after the holidays. Thank you!

December 29, 2009 12:23 PM
A-Man said...

Great idea. The right contrast between the dough and the pumpkin filling.

Greatings from Germany

January 9, 2010 07:30 AM
LoveFeast Table said...

How do you think of all these amazing ideas!! So inventive!!

January 16, 2010 09:37 PM
Meng said...

ummm looks yummy

January 17, 2010 01:37 AM
lala said...

January 18, 2010 10:51 AM
Therese said...

Do you think it would be alright if I used a 12 cup muffin pan?

January 20, 2010 03:53 PM
monia said...

Really great one !!!

January 21, 2010 02:55 AM
Kate said...

Too bad I didn’t stumble upon this at Thanksgiving! What a great idea for my daughter, who loooves pumpkin pie. Thanks!

January 23, 2010 08:18 AM
Red Wines said...

Looks like a great idea for dinner parties at halloween.

January 26, 2010 04:07 AM
UK Foodie said...

I love these, they taste great and look good too!

February 1, 2010 07:25 AM
Carsten said...

Great work and nice pics!
I really feel hungry now!

food social network * wine social network

February 6, 2010 06:53 PM
Leah. said...

Thank you so much Bakerella for what you’ve done. I’ve made the cake pops with much success, and am browsing around for more ideas. Everything that I’ve tried has been wonderful so far (I’ve had terrible luck with other foodbloggers’ attempts at project- and recipe-writing in the past) keep up the excellent work!

March 24, 2010 09:27 PM
Allison Webb said...

I’m 10 years old and I love to bake!! I can’t wait to try these tonight! We’re having a 50′s theme!

March 27, 2010 03:51 PM
Allison Webb said...

But i hate the idea of cream cheese and chocolate.+ it makes you FAT

March 27, 2010 03:54 PM
Vera said...

These are incredible! Personally I really dislike pumpkin pie, but my husband and 3 of our 4 kids love them, this would be such a sweet little treat for them :) I would imagine they’d be freezable, yes?

April 25, 2010 02:37 AM
Amy said...

These look so amazing! I wish i could find pumpkin in the store, then these would be this weekend’s snack!

September 14, 2010 12:48 PM
Tiffany said...

So, I love your cute recipe, but I was wondering if it only works with the recipe for pumpkin pie you listed, or if I could use my own. Because I make a really yummy pumpkin pie, but it’s different from the recipe you have, mine doesn’t use cream cheese.

September 14, 2010 09:10 PM
jen said...

I did this last yr with lemon, blueberry and apple filling. I didnt think to do pumpkin which is my fave and these are soo cute will have to make some yummy!

September 16, 2010 08:42 PM
Megan said...

You’re a genius Lady. This is all going to cost my mom soo much.

September 19, 2010 07:48 PM
Aimee said...

I just love all your ideas, You are very inspiring! :)
The book is Wonderful too!

September 23, 2010 03:38 PM
danielle said...

I made these for work today and it’s a huge hit! so easy!!

September 24, 2010 11:52 AM
Brittany @ lovestitched said...

I LOVE this idea…I linked this recipe and your spider cupcakes up to my HALLOWEEN RECIPE Linky party!! thanks so much for sharing this wonderful idea with us all!

September 28, 2010 10:10 AM
Jennalee said...

Just made these and was kinda bummed that the tops cracked :(
I’m still looking forward to putting cute faces on them and biting into this pumpkiny deliciousness!

September 29, 2010 01:30 PM
Madeline said...

I love these!!!!!!! I have to make these for my sisters halloween party! The only thing i wold change is to make a little bump on the bottom of the crust (like the bottom of a pumpkin or apple) to make it a little more like a pumpkin. I can not wait to try these out!

October 2, 2010 12:14 PM
Madeline said...

sorry! I mean would! HaHa!

October 2, 2010 12:16 PM
Mali Rock said...

So adorable. lovely ideas. Keep it up.

October 6, 2010 09:43 AM
Lauren at KeepItSweet said...

has anyone tried freezing these? i’d love to know how they turned out

October 9, 2010 08:46 AM
Comment Pages

Random Sweetness
Newsletter 2
Left Custom Ad
Google Left
Bakerella T-Shirts
Show off your inner Bakerella with a super-cute T!
FM Media Survey