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Pumpkin Pie Bites
5 from 68 votes

Pumpkin Pie Bites

Pumpkin Pie Bites are mini pie crust cups filled with a spiced pumpkin custard mixture, baked until the filling is set and the crust turns golden. Topped with whipped cream and a cinnamon sprinkle, these bite-sized treats capture pumpkin pie flavors in a convenient, handheld form ideal for serving at gatherings or enjoying as a dessert.

Prep Time
10 mins
Cook Time
18 mins
Cool
15 mins
Total Time
43 mins
Servings: 24
Calories: 39 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 350°F. Spray two mini muffin tins with baking spray. Set aside.
  2. 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.
  3. Meanwhile, in a large mixing bowl, whisk the pumpkin puree, heavy cream, egg, sugars, pumpkin pie spice, cinnamon, salt, and vanilla.
  4. 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.
  5. 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.
  6. 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

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%)

Nutrition Facts

Serving: 24 Serving

Amount Per Serving

Calories 39

% 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.