{White Chocolate Pumpkin Pie Bites}


White Chocolate Pumpkin Pie Bites // @noshandnourish


1 cup Chobani Chocolate Chunk Greek Yogurt
15 ounces Canned Pumpkin (make sure you buy "plain" 100% pumpkin)
1⁄3 cup Vanilla Almond Milk
1⁄3 cup honey
1 Egg
1⁄2 teaspoon Cinnamon
1⁄4 teaspoon Ground Ginger
1⁄4 teaspoon Ground Cloves
3 tablespoons White Chocolate Chips
2 Refrigerated Pie Crusts (or substitute a homemade version)
1 Egg's Whites - to rub on crust
  Whipped Cream (optional)


**You will technically have extra pie filling, as there's enough for 29 bites. You can either bake ~5 additional bites, or pour the remaining batter into a ramekin dish and bake without any crust (that's what I did). The ramekin was a lot bigger than the mini-bites, so I had to bake it for 50 minutes, not the 36 minutes.


  1. Preheat oven to 350 degrees.
  2. Spray mini-muffin tin with non-stick spray.
  3. Stir together all filling ingredients into a large mixing bowl: everything except for crust and egg whites. 
  4. Roll out crust onto a floured surface. Use a rolling pin to make a bit thinner.
  5. Cut 12 circles, approximately 3 inches in diameter.
  6. Press the dough circles into each mini-muffin tin hole.
  7. Brush egg white onto the tops of each dough cup.
  8. Fill each cup with the pumpkin pie filling, to the top.
  9. Bake for 36 minutes. 
  10. Cool on a wire rack, then refrigerate until it's time to eat them!
  11. I only had one mini-muffin tin, so I repeated these steps twice to get the full 24 pumpkin pie bites.
  12. Top with whipped cream (optional).