Description
Mini Pumpkin Pie Bites are bite-sized treats filled with creamy, spiced pumpkin pie filling and baked in a flaky crust—perfect for fall gatherings or holiday dessert tables.
Ingredients
- 1 package refrigerated pie crusts (or homemade)
- 1 cup pumpkin purée
- 1/2 cup sweetened condensed milk or evaporated milk
- 1 large egg
- 1/4 cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- Whipped cream (optional, for topping)
- Non-stick spray
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a mini muffin tin with non-stick spray.
- Roll out the pie crusts and cut into 2.5–3 inch circles using a cookie cutter or glass.
- Press each crust circle into the mini muffin tin to form small pie shells.
- In a bowl, whisk together pumpkin purée, sweetened condensed milk, egg, brown sugar, pumpkin pie spice, vanilla extract, and salt until smooth.
- Spoon the pumpkin mixture into the crusts, filling just below the rim.
- Bake for 20–25 minutes, or until the filling is set and crust is golden brown.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Top with whipped cream before serving, if desired.
Notes
- Use canned pumpkin purée, not pumpkin pie filling, for better flavor control.
- Partially bake the crusts for 3–4 minutes before filling to prevent sogginess.
- Freeze leftovers for up to 2 months—great for holiday prep!
- Try topping with a sprinkle of cinnamon or crushed pecans for extra flavor.
- Can be made dairy-free with coconut milk and dairy-free pie crust.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 95
- Sugar: 8g
- Sodium: 70mg
- Fat: 4.5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg
