{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
1⁄2 teaspoon
1⁄4 teaspoon
Ground Ginger
1⁄4 teaspoon
Ground Cloves
3 tablespoons
White Chocolate Chips
Refrigerated Pie Crusts (or substitute a homemade version)
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).

Yields 24 Mini-Pies