Mini Cheddar Pumpkin Pies

Name: Mini Cheddar Pumpkin Pies
Prep time: 30 min
Cook time: PT20-25M
Total time: 50 min
Yield: 5-7
Ingredients: 1 Bag Brazi Bites Cheddar & Parmesan Cheese Bread; 15 ounce can canned pumpkin or fresh pumpkin puree; 12 ounce can evaporated milk; 3/4 C granulated sugar; 1 tsp ground cinnamon; 1/2 tsp salt; 1/2 tsp ground ginger; 1/4 tsp ground cloves; Whipped cream

Prep Time | 30 Min Cook Time | 20-25 Min Serves | 5-7

Perfectly cheesy, perfectly sweet, and perfectly bite-sized—these little pumpkin pies are the ultimate cozy treat for chilly November days. Whether you’re serving them for dessert, snack time, or just because, they’re guaranteed to make your taste buds do a happy dance.

Ingredients

1 Bag Brazi Bites Cheddar & Parmesan Cheese Bread
15 ounce can canned pumpkin or fresh pumpkin puree
12 ounce can evaporated milk
3/4 C granulated sugar
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cloves
Whipped cream

1
Thaw Brazi Bites Cheese Bread in the fridge overnight.
2
Preheat oven to 385°F. Spray a muffin tin with nonstick spray.
3
Press one cheese bread dough ball into each muffin tin, covering the sides and creating a cup shape in the center.
4
Place in the oven for 10 minutes.
5
Combine the dry ingredients: In a medium bowl, whisk together the sugar, salt, cinnamon, ginger, and cloves.
6
Mix the wet ingredients: In a large bowl, beat the eggs lightly. Stir in the pumpkin puree and the sugar-spice mixture until well combined.
7
Add liquid: Gradually stir in the evaporated milk until the filling is smooth and well blended.
8
Once the 10 minutes are up, pour the filling into each pie shell.
9
Bake for another 15 minutes at 385°F covered with foil.
10
Cool and top with whipped cream, enjoy!