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–+ servings
Several mini pumpkin pie bites topped with whipped cream.
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4.95 from 34 votes

Pumpkin Pie Bites Recipe

These pumpkin pie bites are creamy, easy, make ahead friendly, and packed with classic pumpkin pie flavor in a fun mini dessert.
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

Recipe Tips.
  • Chill the pie crusts before filling to help them hold their shape during baking.
  • Use a cookie scoop for evenly portioned filling and consistent baking.
  • Avoid overfilling the crusts since the filling will puff slightly while baking.
  • Let the bites cool completely before removing them from the muffin tins for the cleanest presentation.
Prep ahead of time. 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. Store mini pies, covered, in the fridge for 3-4 days or freeze for 4-6 weeks. For best results, thaw in the refrigerator. 
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.

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