Ingredients
For the pumpkin pie bites
- 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
For the walnut topping
- 1/3 cup chopped walnuts
- 3 tablespoons maple syrup
- 1/8 teaspoon vanilla extract
- pinch salt
Instructions
FOR THE PUMPKIN PIE BITES:
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Preheat oven to 350°F and line a baking sheet with parchment paper.
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Place frozen phyllo shells on the baking sheet.
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Combine the pumpkin, maple syrup, egg, milk, vanilla and pumpkin pie spice in a bowl. Whisk until combined and smooth.
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Spoon the filling into each phyllo shell right up to the top.
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Bake for 15-20 minutes until the filling is just set. Check halfway through and if the filling has sunk down while cooking, spoon in any leftover pumpkin pie mixture on top.
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Remove from the oven and let rest at least 15 minutes to cool before topping and serving.
FOR THE WALNUT TOPPING:
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Combine all the ingredients in a small sauce pot and bring to a boil.
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Once boiling, turn off the heat and pour into a small bowl. Place the bowl in the refrigerator to chill.
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Once chilled and nut mixture has thickened, spoon on top of the pumpkin pie bites before serving.