Pumpkin Pie Bites are cute, tasty little bites of homemade flaky crust with a creamy pumpkin filling. Topped off with fresh whipped cream these little bites of heaven will be adorable on your holiday dessert table.
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I love these pumpkin pie bites because they have the perfect amount of crust-to-filling ratio in each bite. If you prefer a traditional pumpkin pie try my Perfect Pumpkin Pie or even my Pecan Pie {No Corn Syrup} for some Thanksgiving dessert ideas.
Why this recipe works
These mini bite-size pumpkin pies are the perfect size for entertaining during the holiday season like my Pumpkin Muffins or this Pumpkin Fudge. A little pocket of rich and creamy pumpkin filling tucked into an all-butter pie crust topped with some Pumpkin Whipped Cream. It's so perfectly flaky and will be a great addition to your holiday parties or dessert with my Brined Turkey Breasts.
Ingredients needed
Ingredient notes
- Pumpkin: make sure you use pumpkin puree and not pumpkin filling.
- Pumpkin spice: Use store-bought or you can make it homemade pumpkin spice.
- All Purpose flour:
- Butter: Unsalted and very cold butter chopped into small cubes.
- Sugar: Granulated sugar and brown sugar.
- Milk: Whole milk for the creamiest filling.
- Heavy Cream: You can substitute for half n half if you prefer.
How to make this recipe
- Step 1: In a large bowl add the pie crust and mix until combined.
- Step 2: Add in the cold water and mix with a fork, then with your hands until it comes together. Divide it into two balls and form each into disks and wrap each one in plastic wrap and chill.
- Step 3: Place the pie dough on a flat surface and roll it out with a rolling pin.
- Step 4: Using a 2.5-circle cookie cutter, biscuit cutter, or even a glass cut circles in the pie dough.
- Step 5: Add all the pie filling into a large mixing bowl.
- Step 6: Using a whisk mix until the pumpkin mixture is completely combined.
- Step 7: Place the circles into mini muffin tins sprayed with nonstick cooking spray.
- Step 8: Add the pumpkin pie filling into each cup, and bake.
Recipe tips
- I highly recommend making a homemade pie crust, You can make it ahead of time and pop it in the freezer. But you can certainly use a store-bought pie crust.
- I recommend making your own whipped cream to top the pumpkin desserts it holds its shape much longer than a cool whip.
Recipe Faq's
Yes prepare the mini pumpkin pies up to a couple of days before, and place them in the refrigerator in an airtight container. Then just add the whipped cream topping right before serving.
The filling should be set and shouldn't jiggle when you gently shake the muffin tin.
Yes, just place them in an airtight container and freeze them for up to 1 month. Thaw at room temperature.
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Pumpkin Pie Bites
Ingredients
Pie Crust
- 2 1/2 cups all purpose flour
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 cup unsalted butter chilled and diced
- 1/2 cup ice water
Pie Filling
- 1 1/3 cups pumpkin puree
- 3/4 cup brown sugar lightly packed
- 1/2 cup heavy whipping cream
- 1/4 cup milk
- 1 large egg
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin spice
- [Whipped cream for garnish optional]
Instructions
For the pie crusts
- In a medium bowl add the flour, sugar, salt, and butter and mix using your fingers or a pasty cutter until small pea-sized bits of butter.
- Add 1/2 of the ice-cold water and use a fork to mix. Then add in the rest of the water and mix until the dough comes together, you can add another tablespoon of water if needed.
- Place the dough on a floured surface and using your hands fold the dough into itself until it forms a ball.
- Divide the dough into two balls and form them into disks. Wrap each disk in a piece of plastic wrap and chill for at least 2 hours.
For the filling
- In a large bowl add the pumpkin puree, brown sugar, cream, milk, egg, salt, cinnamon, and pumpkin spice and whisk until combined.
- Preheat oven to 375 degrees and spray two 24-count mini muffin tins with nonstick cooking spray.
- Sprinkle a little flour on a surface and roll out the pie crust into a 12-inch circle. Using a 2.5 cookie/biscuit cutter cut circles in the dough. You'll have to reroll the rough and repeat.
- Press the dough circles into each muffin tin.
- Add 1 tablespoon of filling to each cup.
- Bake for 22-25 minutes.
- Remove from oven and let cool completely, top with whipped cream.
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