Pumpkin Pie Bites
These pumpkin pie bites pack all the cozy flavor of classic pumpkin pie into adorable bite-size treats. Buttery pie crust cups filled with silky, spiced pumpkin filling, baked until just set and finished with a swirl of whipped cream — the perfect mini pumpkin pies for Thanksgiving and fall parties.
Prep Time 20 minutes mins
Cook Time 18 minutes mins
Total Time 38 minutes mins
Course Dessert
Cuisine American
Servings 24
Calories 105 kcal
- 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
Heat the oven to 375°F (190°C). Lightly grease a 24-cup mini muffin tin with butter or nonstick spray.
Unroll the pie crusts on a lightly floured surface. Using a 2 1/2-inch round cookie cutter, cut 24 circles, re-rolling the scraps as needed to get them all.
Gently press each circle into a muffin cup, pleating the edges to fit. Slide the tin into the fridge for 10 minutes to chill while you make the filling.
In a medium bowl, whisk together the pumpkin purée, brown sugar, egg, egg yolk, evaporated milk, vanilla, pumpkin pie spice, and salt until completely smooth and creamy.
Spoon about 1 tablespoon of filling into each chilled crust cup, filling nearly to the top but not over the rim.
Bake for 15 to 18 minutes, until the crusts are golden and the filling is just set with a slight jiggle in the center.
Cool the bites in the tin for 10 minutes, then carefully transfer to a wire rack to cool completely, about 20 more minutes.
Just before serving, pipe or spoon a dollop of whipped cream onto each bite and dust lightly with cinnamon.
Use plain canned pumpkin purée, not pumpkin pie filling — pie filling is pre-sweetened and will throw off the flavor and texture.
Chill the crust-lined tin before filling. Cold dough into a hot oven gives flakier crusts that don't shrink away from the pan.
Don't overfill the cups — the filling puffs slightly as it bakes, and spills make the bites hard to pop out.
These taste even better the next day. Bake a day ahead, refrigerate uncovered until set, then cover and add the whipped cream just before serving.
Freeze the cooled, un-topped bites in a single layer, then bag them for up to 1 month. Thaw in the fridge and top with fresh whipped cream. Keyword bite-size desserts, fall desserts, mini pumpkin pies, pumpkin dessert recipes, pumpkin pie bites, thanksgiving dessert