Mini pumpkin pies are everything you love about a smooth and creamy homemade pumpkin pie, in a cute & tasty bite sized portion!!
Pumpkin Pie Bites
Who loves pumpkin pie? It’s something I look forward to baking every fall. Nothing beats a slice of homemade pie! I thought it would be fun to make miniature versions of classic pumpkin pie, and I’m really happy with how they turned out.
These bite-size Mini Pumpkin Pies would be perfect for parties or special occasions, because you can make so many of them, and they look really impressive. They look like you spent all day making them, but in reality, they only take about 15 minutes to assemble.
With these pumpkin pie bites, you get all the same flavors of a homemade pumpkin pie, with less prep time, less bake time, and a higher crust-to-filling-ratio. 😉 I’m convinced that the crust is sometimes the best part of a pie, and with these mini pumpkin pies, you get flaky crust in every single bite!
How to make Mini Pumpkin Pies:
As far as “special equipment” goes, you’ll need two mini muffin tins and a 3-inch cookie cutter (it can be round or scalloped). I’m sure you could get away with using a drinking glass too if you don’t have the right size cookie cutter on hand.
PREP. Start by preheating the oven to 350° F and spraying the two mini muffin tins with cooking spray. Make sure to spray your pan well so that the pies pop right out.
CRUST. Roll out pie dough and us a 3″ circle or flower shape cookie cutter to cut out 24 pieces. Press cut outs into the wells of the muffin tins and place in the fridge to chill.
FILLING. Meanwhile, make your pie filling by whisking together the pumpkin puree, heavy cream, egg, sugars, pumpkin pie spice, cinnamon, salt and vanilla in a large mixing bowl. Remove the tins from the refrigerator and fill each crust with 1.5 tablespoons of filling (you can use a #40 cookie scoop to do this).
Note. Tap the tins on the counter to create a smooth, even filling.
BAKE. Bake at 350° for 18-22 minutes or until the crust begins to turn golden brown. Let the pies cool in the tins for 15 minutes, then transfer to a wire rack to cool completely.
SERVE. When they’ve cooled enough you can top them with whipped cream and a dusting of cinnamon, or eat them plain! It’s totally up to you. You can serve them at room temperature, or refrigerate them and serve them chilled.
Recipe Tips + SToring info
Pumpkin Pie Mix or Pumpkin Puree: This recipe used plain pumpkin puree. For best results I recommend using the ingredients listed on the recipe. However, you can use canned Pumpkin Pie Mix if that is what you have on hand. Simply leave out the pumpkin pie spice, salt and cinnamon.
Adjusting for cupcake tin: Use a 4” diameter cookie cutter to stamp out your dough. Press into the wells of a cupcake tin. Note: the crust will not come all the way up the side of each muffin well. Chill the dough for 1-2 hours. Heat the oven to 350°F and prebake the crust for 10-13 minutes. Add the pumpkin filling so the crust is about ¾ of the way full and bake for about 20-25 more minutes or until the filling has set. Allow them to cool in the tin before removing them.
Topping: Adding a dollop of whipped cream is pretty classic for a pumpkin pie. You can also add a caramel or chocolate drizzle. You can top them with chopped pecans or walnuts.
Make these mini pumpkin pies ahead of time, just be sure to store them in the fridge for 24-48 hours in advance. Add whipped cream closer to when serving.
STORE mini pies in the fridge for 3-4 days. FREEZE them for 4-6 weeks. For best results thaw in the fridge.
For more pumpkin recipes, check out:
Mini Pumpkin Pie Recipe
- 2 rounds pie dough homemade or store bought
- 1 cup pumpkin puree
- ½ cup heavy cream
- 1 egg
- ¼ cup brown sugar
- 3 tbsp granulated sugar
- 1 tsp pumpkin pie spice
- ½ tsp ground cinnamon
- ¼ tsp kosher sea salt
- ½ tsp vanilla extract
- Preheat oven to 350 degrees. Spray two mini muffin tins with baking spray, set aside.
- Roll out pie dough on a baking mat or lightly floured surface. Using a 3″ circle or flower shape cookie cutter, cut out 24 pieces. Gently press into the wells of the prepared muffin tins. Place in the refrigerator to chill.
- Meanwhile, in a large mixing bowl, whisk together the pumpkin puree, heavy cream, egg, sugars, pumpkin pie spice, cinnamon, salt and vanilla.
- Remove the tins from the refrigerator and fill each crust with 1.5 tablespoons of filling (you can use a #40 cookie scoop to do this). Tap the tins on the counter to create a smooth, even filling.
- Place in the oven and bake for 18-22 minutes or until the crust begins to turn golden brown in color. Remove from the oven and allow to cool in the tins for 15 minutes before transferring to a wire rack to cool completely.
- Top with whipped cream and a sprinkle of cinnamon, if desired. Serve room temperature or chilled.
These are so cute & yummy looking, Natalie! Thank you for sharing and for more great recipes from Natalie, head over to Life Made Simple.