Thanksgiving Day is just a week away and while most everyone has the main and side dishes on their mind you can’t forget dessert!  These pumpkin pie bites are easy and quick to make and what I love most is you can free up your oven space by grilling them. The flavors in this recipe are traditional fall flavors but the addition of ricotta cheese adds some unexpected richness.

 

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Grilled Pumpkin Pie Bites


  • Author: Robyn
  • Yield: 40-45 bites 1x
Scale

Ingredients

{makes about 40 – 45  pumpkin bites}:

  • 1 (15 oz.) can of pumpkin puree
  • 1 (12 oz.) can of evaporated milk
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 3/4 cup of  brown sugar
  • 1/4 tsp. of ground ginger
  • 1/4 cup of ricotta cheese
  • 2 eggs
  •  40 Mini Phyllo Dough Shells {I used Athens Mini Fillo Shells you can find them in the frozen section in your grocery store – you’d need 3 boxes}

Instructions

In a large mixing bowl mix together all your ingredients. Fill the phyllo shells to the top. Lightly spray a cookie baking dish and place the shells on the sheet pan. Place the sheet pan on the coolest part of your grill. You’ll be using your grill as an oven so cook these in indirect heat.

These need about 10 – 12  minutes of cooking time check them halfway to make sure they’re not over-browning. They’re ready to serve, you can eat them warm or cool them off, they’re also great the next day!


 

Recipe and photo by contributor Michelle Lara of Cupcakes, Cocktails & Kids CCK_Logo_PNG