Pumpkin Pie Bites (Easy Mini Pumpkin Pies!)

If you love pumpkin pie but want something easier, cuter, and way more fun to serve, these pumpkin pie bites are your answer. Every bite delivers that classic creamy, spiced pumpkin filling wrapped in flaky, buttery pie crust — no slicing, no serving plates, no fork required. They’re like a whole pumpkin pie, shrunk down to two-bite magic.

These mini pumpkin pies are made in a mini muffin tin with store-bought pie crust, so there’s zero pastry fuss. They bake in under 20 minutes, travel beautifully, and look absolutely adorable on a Thanksgiving dessert table. Let’s make them!

Why You’ll Love These Pumpkin Pie Bites

• All the pumpkin pie flavor, none of the slicing. Creamy, spiced filling in flaky crust — in poppable form.
• Unbelievably easy — refrigerated pie crust and a whisk. No rolling pin gymnastics, no lattice top.
• Perfect for parties. Bite-size desserts disappear fast, and guests love food they can grab and go.
• Make-ahead friendly — they taste even better the next day, and they freeze beautifully.
• Kid-approved. Little hands love little pies.

Ingredients You’ll Need

• 1 package (14.1 oz) refrigerated pie crusts (2 crusts) — or homemade pie dough
• 1 cup (244 g) pumpkin purée (not pumpkin pie filling)
• 1/2 cup (100 g) packed light brown sugar
• 1 large egg + 1 egg yolk, at room temperature
• 1/2 cup (120 ml) evaporated milk
• 1 teaspoon pure vanilla extract
• 1 1/2 teaspoons pumpkin pie spice
• 1/4 teaspoon fine salt
• Whipped cream, for serving
• Ground cinnamon, for dusting

Ingredient notes: Plain canned pumpkin purée is what you want here — pumpkin pie filling is already sweetened and spiced, and it will make the filling too sweet and loose. Room-temperature eggs blend into a silkier filling with no lumps.

How to Make Pumpkin Pie Bites

1. Prep the oven and pan. Heat the oven to 375°F (190°C). Lightly grease a 24-cup mini muffin tin.
2. Cut the crusts. Unroll the pie crusts and cut 24 circles with a 2 1/2-inch round cookie cutter, re-rolling scraps as needed.
3. Line and chill. Press each circle into a muffin cup, pleating the edges to fit. Chill the tin for 10 minutes — cold crust bakes up flakier and shrinks less.
4. Whisk the filling. Whisk the pumpkin purée, brown sugar, egg, egg yolk, evaporated milk, vanilla, pumpkin pie spice, and salt until completely smooth.
5. Fill and bake. Spoon about 1 tablespoon of filling into each crust cup. Bake 15 to 18 minutes, until the crusts are golden and the filling is just set with a slight jiggle in the center.
6. Cool. Cool in the tin for 10 minutes, then move to a wire rack to cool completely.
7. Top and serve. Pipe or spoon whipped cream onto each bite and dust with cinnamon just before serving.

(Full measurements, times, and nutrition are in the printable recipe card below.)

Pro Tips for Perfect Mini Pumpkin Pies

• Chill the crust cups. Those 10 minutes in the fridge are the difference between flaky, crisp crusts and sad, shrunken ones.
• Don’t overfill. The filling puffs slightly in the oven. Fill nearly to the top of the crust, never over the rim, or the bites will stick to the pan.
• Pull them a touch early. A slight jiggle in the center means creamy, custardy filling. Overbaked pumpkin turns dry and cracked.
• Room-temperature eggs only. Cold eggs can make the filling curdle-looking and lumpy.
• Cool completely before storing. Even a little residual warmth makes condensation and soggy bottoms.

Fun Variations

• Pecan streusel topping. Skip the whipped cream and sprinkle the tops with a buttery pecan streusel before baking.
• Maple whipped cream. Whip the cream with 2 tablespoons of pure maple syrup instead of sugar for an extra-fall finish.
• Chocolate drizzle. A thin drizzle of melted dark chocolate over the cooled bites is a showstopper.
• Ginger snap crust. Swap the pie crust for a press-in ginger snap crumb crust for a spicier bite.
• Chai-spiced. Replace the pumpkin pie spice with 1 1/2 teaspoons of chai spice blend for a tea-shop twist.

Make-Ahead and Storage

Bake the bites a day ahead — they’re even better after the flavors meld overnight. Cool completely, refrigerate uncovered until set, then cover and keep up to 4 days in the fridge; add the whipped cream just before serving. To freeze, cool completely, freeze the un-topped bites in a single layer on a tray, then transfer to a freezer bag for up to 1 month. Thaw in the fridge and top with fresh whipped cream. Leftovers (with whipped cream) keep 3 days refrigerated.

Pumpkin Pie Bites FAQs

Can I use homemade pie crust?
Absolutely — your favorite pie dough works perfectly. Roll it to about 1/8 inch thick and cut the same 2 1/2-inch circles. You may get slightly fewer than 24, depending on your recipe’s yield.

Can I use pumpkin pie filling instead of pumpkin purée?
I don’t recommend it. Pie filling is pre-sweetened and pre-spiced, so the filling will be too sweet, too loose, and spiced twice over. Stick with plain canned pumpkin purée.

How do I keep the crusts from getting soggy?
Three things: chill the lined tin before filling, don’t overfill, and cool the bites completely before covering or storing. The cold-crust trick is the biggest one.

Can I make pumpkin pie bites ahead for Thanksgiving?
Yes! Bake them the day before, refrigerate (covered, once cool), and add the whipped cream and cinnamon just before serving. They also freeze up to a month — thaw overnight in the fridge.

How do I get the bites out of the tin without breaking them?
A light greasing plus the 10-minute cool in the pan does most of the work. Run a small offset spatula or the tip of a butter knife around each cup to loosen, then lift out gently.