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Pumpkin Pie Bites

Pumpkin pie bites are everything you love about a smooth and creamy homemade pumpkin pie, in a cute & tasty bite-sized portion!!

Prep Time
10 mins
Cook Time
10 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 kosher sea salt
  • ½ teaspoon vanilla extarct
  • 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 cupcake tin. Use a 4-inch diameter cookie cutter to stamp out your dough. Press into the wells of a cupcake tin. Note: the crust will not come all the way up the side of each cupcake well.
  • Use a 4-inch diameter cookie cutter to stamp out your dough. Press into the wells of a cupcake tin. Note: the crust will not come all the way up the side of each cupcake well.
  • Heat the oven to 350°F and pre-bake the crust for 10-13 minutes.
  • Add the pumpkin filling so the crust is about ¾ of the way full and bake for about 20-25 more minutes or until the filling has set.
  • Allow them to cool in the tin before removing them.
  • Store mini pies, covered, in the fridge for 3-4 days or freeze for 4-6 weeks. For best results, thaw in the refrigerator.
  • Chill the dough for 1-2 hours.
  • Heat the oven to 350°F and pre-bake the crust for 10-13 minutes.
  • Add the pumpkin filling so the crust is about ¾ of the way full and bake for about 20-25 more minutes or until the filling has set.
  • Allow them to cool in the tin before removing them.

Nutrition Information

Serving 24g Calories 39kcal (2%) Carbohydrates 5g (2%) Protein 1g (2%) Fat 2g (3%) Saturated Fat 1g (5%) Trans Fat 1g 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: 24Serving

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.