đ The Fall Favorite Everyone Will Want to Save!
If you love classic pumpkin pie, get ready for a bite-sized version that may disappear even faster than the full-size pie!
These Pumpkin Pie Bites have a buttery, flaky crust, creamy pumpkin filling, warm fall spices, and a little whipped cream on top. They have all the comforting flavors of traditional pumpkin pie without needing a fork or a plate. Mini pumpkin pies are especially popular for Thanksgiving, fall parties, potlucks, and dessert tables. (Lil’ Luna)
They’re also wonderfully make-ahead friendly, which makes them perfect when you’re preparing a big holiday meal. (Lil’ Luna)
đ Pumpkin Pie Bites
Yield: 24 mini pies
Prep Time: 20 minutes
Bake Time: 15â20 minutes
Total Time: About 40 minutes
Ingredients
For the crust:
- 2 refrigerated pie crusts
- Flour, for lightly dusting the work surface
- Nonstick cooking spray
For the pumpkin filling:
- 1 cup pumpkin purée
- 1/2 cup granulated sugar
- 1 (8-ounce) package cream cheese, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
For topping:
- Whipped cream
- A sprinkle of cinnamon or pumpkin pie spice, optional
Instructions
1. Prepare the oven
Preheat your oven to 350°F (175°C).
Lightly grease a 24-cup mini muffin pan with nonstick cooking spray.
2. Prepare the crust
Unroll the refrigerated pie crusts onto a lightly floured surface.
Using a round cookie or biscuit cutter approximately 3 inches wide, cut out circles of dough. You should have enough for about 24 mini pie crusts, depending on the size of your cutter.
Gently press each dough circle into a mini muffin cup, making sure the dough covers the bottom and comes up the sides.
Don’t worry if they’re not perfectly shapedâthese are homemade, and that’s part of the charm!
3. Make the pumpkin filling
Place the softened cream cheese and sugar in a mixing bowl.
Beat until smooth and creamy.
Add the eggs one at a time, mixing well after each addition.
Add the pumpkin purée, vanilla extract, and pumpkin pie spice. Mix until everything is smooth and well combined.
The filling should be creamy with no large lumps of cream cheese.
4. Fill the crusts
Spoon the pumpkin mixture into each mini pie crust.
Fill each one almost to the top, but leave a little room so the filling doesn’t overflow while baking.
5. Bake
Place the muffin pan in the preheated oven.
Bake for approximately 15â20 minutes, or until the crust edges are lightly golden and the pumpkin filling is set.
The center may have a very slight jiggle when you first remove them, but it should not look liquid.
6. Cool completely
Remove the pan from the oven and allow the pumpkin pie bites to cool.
Once they’re cool enough to handle, carefully remove them from the muffin pan and transfer them to a serving plate or cooling rack.
For the cleanest presentation, allow them to cool completely before adding the whipped cream.
7. Add the finishing touch
Just before serving, add a small dollop of whipped cream to each pumpkin pie bite.
Finish with a tiny sprinkle of cinnamon or pumpkin pie spice if desired.
And that’s it!
đ Why These Little Pies Are So Good
There is something special about turning a classic dessert into a miniature version.
You get the buttery crust and creamy pumpkin filling of a traditional pumpkin pie, but every bite is perfectly portioned.
They’re also incredibly convenient for entertaining. Guests can simply pick one up and enjoy it without needing plates, forks, or a knife.
And because they’re small, they’re perfect for a dessert table where people may want to sample several different treats.
Tips for Perfect Pumpkin Pie Bites
Use softened cream cheese.
Room-temperature cream cheese blends much more smoothly into the filling.
Don’t overfill the crusts.
Leave a little space at the top of each cup.
Let them cool before removing them.
Warm pumpkin filling is delicate and can make the bites harder to remove cleanly.
Add whipped cream right before serving.
This keeps the topping looking fresh and prevents it from becoming watery.
Use pumpkin purée, not pumpkin pie filling.
Pumpkin purée lets you control the sugar and spices in the recipe. (Tasting Table)
Make Them Ahead
These little pumpkin pies are excellent for preparing ahead of time.
Bake the bites, allow them to cool completely, and store them covered in the refrigerator. Add the whipped cream shortly before serving.
That makes them especially convenient for Thanksgiving or other gatherings when there are already plenty of dishes competing for your attention.
Can You Freeze Pumpkin Pie Bites?
Yes, pumpkin pie bites can be made ahead and frozen.
Allow them to cool completely, then arrange them in a freezer-safe container with parchment paper between layers if necessary.
Thaw them in the refrigerator and add fresh whipped cream just before serving.
A Fun Holiday Dessert
Imagine setting a platter of these adorable pumpkin pie bites on the Thanksgiving table.
Golden little crusts.
Creamy pumpkin centers.
A swirl of whipped cream.
A sprinkle of cinnamon.
And that unmistakable pumpkin-pie aroma.
They’re cute enough for a holiday party but easy enough to make for an ordinary fall afternoon.
And because they’re bite-sized, you may want to make extra. These have a habit of disappearing quickly! Similar mini pumpkin pie recipes are designed specifically for holiday gatherings and make-ahead entertaining. (Lil’ Luna)
đ Final Thoughts
Classic pumpkin pie will always have a place on the Thanksgiving table, but these Pumpkin Pie Bites might just steal the show.
They’re creamy, warmly spiced, flaky, festive, and incredibly easy to serve.
Make a batch for Thanksgiving, a fall party, a family gatheringâor simply because you’re craving pumpkin pie.
Save this recipe because once pumpkin season arrives, you’ll want to make these again and again! đđ„§
â Recipe at a Glance
Crust: Refrigerated pie crust
Filling: Pumpkin, cream cheese, sugar, eggs, vanilla, and pumpkin pie spice
Bake: 350°F for 15â20 minutes
Yield: About 24 bites
Best served: Chilled or at room temperature with whipped cream
One bite of pumpkin pieâwithout having to cut the pie! đâ€ïž
