Servings
Font
Back
0 from 9 votes

Mini Pumpkin Pie Bites

Small, bite-size pumpkin pie tarts with a buttery, flaky pie crust and topped with homemade whipped cream.

Prep Time
20 mins
Cook Time
20 mins
Total Time
42 mins
Servings: 24 tarts
Course: Dessert
Cuisine: American

Ingredients

Butter Pie Crust:
  • 1 1/4 cups flour
  • 1/4 to 1/2 teaspoon salt
  • 1/2 cup unsalted butter (cold, cut into small cubes)
  • 2 Tablespoons to 1/4 cup Ice Cold Water (or Buttermilk or Milk/Vinegar Mixture
  • 1/2 teaspoon vinegar (if not using buttermilk)
Creamy Pumpkin Pie Filling:
  • 4 ounces cream cheese (softened)
  • 1 cup canned pumpkin puree (unsweetened)
  • 1/4 cup melted butter
  • 1 teaspoon vanilla
  • 1 large egg
  • 1 large egg yolk
  • 1 3/4 cups powdered sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • pinch of salt
Homemade Whipped Cream:
  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla (optional)

Instructions

Pie Crust:
    Cup of Yum
  1. In a bowl or food processor, stir together flour and salt. Slice cold butter into cubes and add to bowl or food processor. Pulse until coarse meal or small peas form.
  2. Slowly add ice cold water, 1-2 tablespoons at a time to butter-flour mixture. Add vinegar and pulse until it starts to form together. Press dough into a ball. 
  3. Turn the dough onto a lightly floured work surface and roll it out, using a rolling pin. Cut into circles using a 2.5 inch round cookie cutter (or a glass). 
  4. Lightly spray a 24-cup mini muffin pan with non-stick cooking spray. Lightly press each round pie crust circle into each well until the dough comes up the sides. 
Pumpkin Filling:
  1. Preheat oven to 400 degrees. In a mixing bowl, beat cream cheese for 5 minutes until light and fluffy, scraping down the sides often with spatula. Add pumpkin and mix for another 5 minutes.
  2. Add melted butter and vanilla and mix for 1 minute. Add eggs one at a time, mixing well after each addition. Add powdered sugar, cinnamon, pumpkin spice, and a pinch of salt. 
  3. Pour about 1 Tablespoon of pumpkin pie filling into each pie crust. Place in the oven and bake for about 18-24 minutes or until pie crust starts to have a golden color and the pie filling is baked through. 
Whipped Cream:
  1. In a large bowl, whip heavy cream until stiff peaks form. Fold in powdered sugar. Place a dollop of whipped cream on each pumpkin pie tart. Serve cold or at room temperature.