Mini Pumpkin Pies

Desserts · Holidays · Pies & Tarts · July 18, 2018

Impress party and dinner guests with these Mini Pumpkin Pies! Everything you love about a smooth and creamy homemade pumpkin pie, in a bite sized portion. They’re so cute tasty, no one would ever guess they only took 15 minutes to assemble! Pumpkin Pie Bites are perfect for all your holiday parties and get togethers.

Pumpkin Pie Bites

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 don’t know about you, but 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! Just be careful, because before you know it, you’ll have eaten three (or four, or five) of these delicious little pumpkin pie treats. I know from experience!

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How to make Mini Pumpkin Pies in a muffin tin:

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.

  1. Start by preheating the oven and spraying the two mini muffin tins with cooking spray. Make sure to spray your pan well so that the pies pop right out.
  2. 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.
  3. 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.
  4. 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). TIP: Tap the tins on the counter to create a smooth, even filling.
  5. 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.

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.

Mini Pumpkin Pies

I had such a fun time making these Mini Pumpkin Pies with my kiddos, I’m positive we’ll be making them again & again!

For more pumpkin recipes, check out:

Pumpkin Pie Bites
4.5 from 4 votes
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Pumpkin Pie Bites

Everything you love about a smooth and creamy homemade pumpkin pie, in a bite sized portion. They're so cute tasty, no one would ever guess they only took 15 minutes to assemble!

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 18 minutes
Cool 15 minutes
Total Time 28 minutes
Servings 24
Calories 38 kcal
Author Life Made Simple on lilluna.com

Ingredients

  • 2 rounds pie dough homemade or store bought
  • 1 cup pumpkin puree
  • 1/2 cup heavy cream
  • 1 egg
  • 1/4 cup brown sugar
  • 3 tbsp granulated sugar
  • 1 tsp pumpkin pie spice
  • 1/2 tsp ground cinnamon
  • 1/4 tsp kosher sea salt
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat oven to 350 degrees. Spray two mini muffin tins with baking spray, set aside.

  2. 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.
  3. Meanwhile, in a large mixing bowl, whisk together the pumpkin puree, heavy cream, egg, sugars, pumpkin pie spice, cinnamon, salt and vanilla.
  4. 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.
  5. 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.
  6. Top with whipped cream and a sprinkle of cinnamon, if desired. Serve room temperature or chilled.
Nutrition Facts
Pumpkin Pie Bites
Amount Per Serving
Calories 38 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 5%
Cholesterol 13mg 4%
Sodium 30mg 1%
Potassium 30mg 1%
Total Carbohydrates 4g 1%
Sugars 4g
Vitamin A 33.4%
Vitamin C 0.5%
Calcium 1%
Iron 1.1%
* Percent Daily Values are based on a 2000 calorie diet.

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These are so cute & yummy looking, Natalie! Thank you for sharing and for more great recipes from Natalie, head over to Life Made Simple.

Bite Size Mini Pumpkin Pies

For more pie recipes, check out:
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    Comments

    2pots2cook

    So nice little desserts, so decadent, so inviting ! Thank you so much !
    2pots2cook recently posted..Mint and White Chocolate No Bake BarsMy Profile

      Lil' Luna

      Thank you for stopping by!! Hope you’ll give them a try 🙂

    Pamela Scott

    Do you think these would work with the frozen Phyllo dough mini cups?
    I think it would be tons faster for me. Thanks for all the great recipes!
    Pam Scott

    Shawnna

    hey girl- these look so yummy!

    ColleenB.

    Super Fantastic! I have a large; 48count mini muffin pan along with several smaller count pans so all fixed up in the pan dept. as I will be making several of these come ThanksGiving time.
    Thank U.

      Lil' Luna

      Perfect!! Hope you like them!! Thanks!

        ColleenB.

        Oh, I’m sure we will as everyone in the family loves pumpkin pie; especially when they have pumpkin pie to go with their Cool Whip. :}
        Will be making between 4-6 doz. of these little babies. (some will be shared with neighbors)

          Lil' Luna

          Thanks so much!! Love it..to go with their cool whip 🙂

    Jessica Bahada

    I have a question! What if I only have pumpkin pie filling on hand? Would I still use the ingredients listed, or omit some, like the spices?

      Lil' Luna

      That’s a good question. I know the puree has no spices, but I don’t know how much of the spices are in the filling. Maybe add the pie filling, omitting the spices, see how it tastes, then you may need to add a little of the spices listed? I hope that helps! Let me know how it turns out 🙂

    Georgie Weaver

    Just want to say your new look is very colorful and easy to read. Very pretty for cooking site. Thanks for the pumpkin recipes, we are ready for pumpkin. 🙂

    temple run 3

    The cake is creative and beautiful.

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