Pumpkin pie, the quintessential dessert in the United States each November is a Thanksgiving fixture on nearly every menu. I like it, but prefer to save calories for everything else, so a taste of pumpkin pie is all I need. I use a biscuit cutter to cut out mini pies for the right amount to satisfy the tastebuds.

Libby’s Famous Pumpkin Pie

• 1 can (15 ounces) Libby’s 100% Pure Pumpkin
• 3/4 cup sugar
• 1/2 teaspoon salt
• 1-3/4 teaspoons pumpkin pie spice
• 2 large eggs
• 1 can (12 ounces) Carnation evaporated milk
• unbaked pie crust

Mix all the ingredients together in stand mixer until well blended.  Pour into pie crust. Bake at 425 F degrees for 15 minutes, then reduce the temperature to 350 F degrees and bake an additional 40 to 50 minutes.

When pie is done, cool completely. To speed up the process, place pie in the freezer, then invert onto a large cutting board to cut out circles of pie using a biscuit cutter. I have used the two smaller sizes of my nesting cutter set — any size would work fine.

To create thinner pumpkin pie bites, use a 9″ x 13″ baking pan and one regular pie crust, rolled into a rectangle. Place four rectangular kitchen scrapers on each of the four sides to hold the excess crust up in place while pouring the batter in. After the filling is poured, use a sharp knife to cut off remaining dough. Then bake as instructed. With a thin crust, pie will not need as much baking time.

The pie can also be baked in a round baking dish, then cut into circles for making thicker pumpkin pie bites.

Press the cutter into the cooled pie to firmly cut through the crust, then gently remove using a push with fingers from the top.

Repeat cutting across the pie surface. Using the second from smallest cutter, this pie yields 22 circles.

I made use of the excess pieces and when my kindergarten son got home from school, he wanted one of the cute little pumpkin pie bites with a chocolate chip. This was the first time I have ever gotten him to even taste pumpkin pie, so this was a breakthrough. Isaac declared that he now likes pumpkin pie!

This classic recipe found on the back of the can of Libby’s pumpkin is what I always use for full sized or minis. Happy pie baking season!