Pumpkin Pie Bites
Alright, picture this: mini, perfectly spiced pumpkin pies that you can pop into your mouth like candy. I mean, pumpkin pie is a holiday classic, but the pie bites? Game changer! They’re cute, cozy, and come with zero fork drama. I’m buzzing just thinking about that golden crust with the smooth, cinnamon-kissed filling that hits all the right nostalgic notes without any fuss. Whether you’re serving these as little party starters or sneaking a quick treat after dinner, these bites bring all the pumpkin pie goodness in one deliciously bite-sized package. Trust me, once you try these, you might just wish every dessert was this easy and this fun.
Quick Facts
- Yield: Makes about 24 mini bites
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
Ingredients
For the Main Dish:
- 1 package refrigerated pie crusts (2 crusts)
- 1 cup pumpkin puree (not pumpkin pie filling)
- 3/4 cup sweetened condensed milk
- 1 large egg
- 1/2 cup brown sugar, packed
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
How I Make It
Step 1:
First, preheat your oven to 350°F and pop a mini muffin tin on the counter. Carefully unroll the refrigerated pie crusts and use a round cookie cutter or a small glass (about 2.5 inches diameter) to cut out circles. Press each circle into the muffin wells, making sure to gently form a little crust cup without tearing.
Step 2:
In a medium bowl, whisk together the pumpkin puree, sweetened condensed milk, egg, brown sugar, and all those warm spices until everything is smooth and fragrant. The sweet scent of cinnamon and nutmeg really starts to kick in here—trust me, it makes the kitchen feel extra cozy.
Step 3:
Fill each crust cup with about 1 tablespoon of the pumpkin filling—don’t overfill or it might spill over during baking. A little tip: if you do get a drip, just wipe the edges clean with a damp paper towel before putting them in the oven.
Step 4:
Bake the bites for about 18 minutes, or until the filling is just set and the crust is golden brown. Keep an eye on them during the last 5 minutes; every oven is different, and those edges brown quickly!
Step 5:
Once baked, let the pumpkin pie bites cool in the tin for 5 minutes before gently popping them out. They’ll firm up nicely as they cool.
Step 6:
Serve slightly warm or at room temperature—maybe with a dollop of whipped cream or a sprinkle of powdered sugar for that extra special touch.
Variations & Tips
- Swap brown sugar for maple syrup for a more natural sweetness and a subtle maple flavor.
- Add a pinch of cloves or allspice for an even spicier fall vibe.
- Use gluten-free pie crust to accommodate dietary needs without losing flavor.
- If you don’t have a mini muffin pan, use a mini tart pan or pop into a silicone mold for easy removal.
- Make these ahead and refrigerate; reheat in the oven at 325°F for 5 minutes to keep crust crispy.
How I Like to Serve It
These pumpkin pie bites are perfect for Thanksgiving appetizers or a fun dessert at your next autumn gathering. They also make great little “thank you” gifts when wrapped in a cute bag. On a chilly evening, I enjoy them with a warm mug of spiced cider or chai tea—pure pumpkin pie magic in tiny, portable form.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat briefly in the oven to bring back that freshly baked crispness—microwaving can make the crust soggy.
Closing: These pumpkin pie bites never fail to impress, combining classic fall flavors with a fun, fuss-free spin that always feels like a little celebration in every bite.
