Pumpkin Pie Bites

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.

Course Dessert

Cuisine American

Keyword pumpkin pie

Prep Time 2 30

Cook Time 25

Total Time 2 55

Servings

Calories 84kcal

Author Wendie Williams

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.

Video

Notes

You can use a box of store-bought pie crust (2) if you prefer.

I recommend making your own whipped cream to top the pumpkin desserts it holds its shape much longer than Cool Whip.

Nutrition