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+ servings
Pumpkin Pie Bites

Mini Pumpkin Pie Recipe

Lil' Luna
Everything you love about a smooth and creamy homemade pumpkin pie, in a cute & tasty bite sized portion!!
4.93 from 27 votes
Prep Time 10 minutes
Cook Time 18 minutes
Cool 15 minutes
Total Time 43 minutes
Course Dessert
Cuisine American
Servings 24
Calories 39 kcal


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



Serving: 24gCalories: 39kcalCarbohydrates: 5gProtein: 1gFat: 2gSaturated Fat: 1gTrans Fat: 1gCholesterol: 14mgSodium: 30mgPotassium: 31mgFiber: 1gSugar: 4gVitamin A: 1672IUVitamin C: 1mgCalcium: 10mgIron: 1mg
Keyword Mini Pumpkin Pie
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