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Pumpkin pie bites are everything you love about a smooth and creamy homemade pumpkin pie, in a cute & tasty bite-sized portion!!
Bite-size Pumpkin Perfection!
We look forward to making pumpkin pie every fall, and what could be more fun than a bite-size version?! Miniature pumpkin pie bites are just as tasty as the original.
We use store-bought crust to keep it simple. 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). The prep is easy, and the result is adorable!
These can easily be made ahead of time and are great for storing. Your Thanksgiving spread never looked so good!
WHY WE LOVE IT:
- Party perfect. Being bite-size, these are great for parties or special occasions like Thanksgiving.
- Easy-peasy. They only take about 15 minutes to assemble.
- All the flavors of a pumpkin pie. These are as delicious as pie but in a mini bite-sized dessert.
Ingredients
PREP TIME: 10 minutes
COOK TIME: 18 minutes
COOL TIME: 15 minutes
- 2 rounds pie dough – homemade Easy Pie Crust Recipe or store-bought pie dough.
- 1 cup pumpkin puree – not pumpkin pie filling. Use store-bought puree or see How to Make Pumpkin Puree.
- ½ cup heavy whipping cream
- 1 egg
- ¼ cup brown sugar – light or dark brown sugar
- 3 tablespoons granulated sugar
- 1 teaspoon pumpkin pie spice – Use store-bought or homemade Pumpkin Pie Spice using cinnamon, ginger, nutmeg, and cloves.
- ½ teaspoon cinnamon
- ¼ teaspoon kosher sea salt
- ½ teaspoon vanilla extract
- whipped cream – store-bought or homemade Whipped Cream
- optional toppings – Caramel Sauce, Chocolate Syrup, or chopped pecans or walnuts
How to Make Pumpkin Pie Bites
- PREP. Preheat the oven to 350°F and spray the two mini muffin tins with cooking spray, set aside.
- CRUST. Roll out two 9-inch pie dough rounds and use a 3-inch circle or flower-shaped 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. In a larger bowl, whisk 1 cup pumpkin puree, ½ cup heavy cream, 1 egg, ¼ cup brown sugar, 3 tablespoons granulated sugar, 1 tablespoon pumpkin pie spice, ½ teaspoon cinnamon, ¼ teaspoon salt, and ½ teaspoon vanilla in a large mixing bowl. Remove the tins from the refrigerator and fill each crust with 1½ 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°F 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. Top with Homemade Whipped Cream and a dusting of cinnamon, or eat them plain! Serve them at room temperature, or refrigerate and serve them chilled.
Use a Cupcake Tin
Use a 4-inch 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 cupcake well.
- Chill the dough for 1-2 hours.
- Heat the oven to 350°F and pre-bake 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.
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Pumpkin Pie Bites
Equipment
Ingredients
- 2 rounds pie dough, homemade or store bought
- 1 cup pumpkin puree
- ½ cup heavy whipping cream
- 1 egg
- ¼ cup brown sugar
- 3 tablespoons granulated sugar
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ¼ teaspoon kosher sea salt
- ½ teaspoon vanilla extarct
- whipped cream, for topping
Instructions
- Preheat oven to 350°F. 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-inch circle or flower-shaped 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 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 1½ tablespoons of filling (you can use a #40 cookie scoop). 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. Remove from the oven and 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 at room temperature or chilled.
Video
Notes
- Chill the dough for 1-2 hours.
- Heat the oven to 350°F and pre-bake 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Prepare the filling according to the recipe instructions and store it in an airtight container in the refrigerator for 1-2 days. To bake, fill the pre-prepared crusts and proceed with the rest of the recipe.
Store mini pies, covered, in the fridge for 3-4 days or freeze for 4-6 weeks. For best results thaw in the refrigerator.
These are so cute & yummy looking, Natalie! Thank you for sharing and for more great recipes from Natalie, head over to Life Made Simple.
Hi! Lovely pies. When you say 3″ scalloped round for mini muffin size and 4″ scalloped round cutter for cupcake size, those are not for the pies as you have them in the picture with the flower petal edges higher than the pan correct? So one would have to cut them a little larger?
Or do those sizes correspond to the pies shown with the flower petal edges?
Thanks!
Those sizes should correspond with the pies shown. Hope that helps!
I would like to serve these for my daughter’s October wedding. Because we’ll need A LOT, I’ve got to start making them well ahead of time. Have you tried them after frozen? Are they still good?
Yes, they freeze wonderfully! I’d just recommend thawing them in the fridge when you’re ready to serve. Best of luck with the wedding preparations!
Made these this past weekend and were so good. I’m not much of a pumpkin eater but these were just the right size. So good
Ive made mini banana pies before and love these pumpkin ones just as much. Thanks for the tip to use a flower cookie cuter to stamp out the pie crusts. The scalloped edges are so pretty!
This is a standard muffin tin, the mini’s are bite sized, much smaller.
Yes, you’re right. The mini muffin tin is smaller than the standard muffin tin used for this recipe… The “mini” is referring to a mini pie in comparison to a regular pie tin size. 🙂