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4.95 from 34 votes

Pumpkin Pie Bites

Pumpkin pie bites are everything you love about a smooth and creamy homemade pumpkin pie, in a cute & tasty bite-sized portion!!
Prep Time10 minutes
Cook Time18 minutes
Cool15 minutes
Total Time43 minutes
Course: Dessert
Cuisine: American
Servings: 24
Author: Kristyn Merkley

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

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.
  1. Chill the dough for 1-2 hours.
  2. Heat the oven to 350°F and pre-bake the crust for 10-13 minutes.
  3. 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.
  4. Allow them to cool in the tin before removing them.
Store mini pies, covered, in the fridge for 3-4 days or freeze for 4-6 weeks. For best results, thaw in the refrigerator.

Nutrition

Serving: 24g | Calories: 39kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 30mg | Potassium: 31mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1672IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg