Pumpkin Pie Bites
User Reviews
5
Pumpkin Pie Bites
Description
Pumpkin Pie Bites start with pie dough rolled and cut into circles pressed into mini muffin tins to create small crusts. After chilling, a filling made from pumpkin puree, heavy cream, eggs, brown and granulated sugars, pumpkin pie spice, cinnamon, salt, and vanilla is whisked together. Each crust is filled with the mixture and baked at 350°F until the crust is golden and the custard filling is set but still creamy. Once cooled, the bites are garnished with whipped cream and optionally a cinnamon dusting.
The combination of a flaky or tender pastry crust with a smooth, spiced pumpkin custard makes these bites a seasonal favorite that condenses the classic pumpkin pie experience into a small, shareable portion. The flavors reveal warm pumpkin spices balanced by sweet and creamy notes.
Pumpkin Pie Bites can be served at room temperature or chilled and stored covered in the refrigerator for several days. They also freeze well for longer storage and should be thawed in the fridge before serving. Chilling the dough prior to cutting helps maintain shape during baking. Using a smaller cookie cutter and mini muffin tin facilitates the size and shape of each bite.
Ingredients
- 2 rounds pie dough homemade or store bought
- 1 cup pumpkin puree
- ½ cup heavy whipping cream
- 1 egg
- ¼ cup brown sugar
- 3 tablespoons granulated sugar
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ¼ teaspoon sea salt kosher
- ½ teaspoon vanilla extract
- Whipped Cream for topping
Instructions
- Preheat oven to 350°F. Spray two mini muffin tins with baking spray. Set aside.
- Roll out pie dough on a baking mat or lightly floured surface. Using a 3-inch circle or flower-shaped cookie cutter, cut out 24 pieces. Gently press into the wells of the prepared muffin tins. Place in the refrigerator to chill.
- Meanwhile, in a large mixing bowl, whisk the pumpkin puree, heavy cream, egg, sugars, pumpkin pie spice, cinnamon, salt, and vanilla.
- Remove the tins from the refrigerator and fill each crust with 1½ tablespoons of filling (you can use a #40 cookie scoop). Tap the tins on the counter to create a smooth, even filling.
- Place in the oven and bake for 18-22 minutes or until the crust begins to turn golden brown. Remove from the oven and cool in the tins for 15 minutes before transferring to a wire rack to cool completely.
- Top with whipped cream and a sprinkle of cinnamon, if desired. Serve at room temperature or chilled.
Notes
- Use a 4-inch diameter cookie cutter to shape dough pieces that fit well into mini muffin tins.
- Chill the dough for 1-2 hours before cutting and forming to improve handling and crust texture.
- Pre-bake the crusts for 10-13 minutes before adding filling to ensure they stay crisp.
- Fill each crust about three-quarters full with pumpkin filling to avoid overflow during baking.
- Bake the filled bites for 20-25 minutes until the filling is set but still creamy.
- Cool the mini pies in the tin before removing them to keep their shape intact.
- Store refrigerated and covered for 3-4 days or freeze for 4-6 weeks, thawing in the fridge before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 39 kcal
% Daily Value*
| Serving | 24g | |
| Calories | 39kcal | 2% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 14mg | 5% |
| Sodium | 30mg | 1% |
| Potassium | 31mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 1672IU | 33% |
| Vitamin C | 1mg | 1% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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