Incredible Pumpkin Pie Bites
Okay, friends, I have to confess: I’m absolutely obsessed with these pumpkin pie bites. They’re like the best parts of pumpkin pie—sweet, creamy pumpkin filling wrapped in a perfectly crisp bite-sized crust—but way easier to share (and way less messy!). The moment you pop one in your mouth, you get that warm spice blend dancing with smooth pumpkin, all wrapped up in a buttery, flaky shell. Honestly, these little bites have saved me at so many fall parties when I want something cozy but portable. Plus, they come together faster than you’d think—so if you’re ready to impress with minimal fuss, let’s get baking!
Quick Facts
- Yield: Serves about 24 bites
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
Ingredients
For the Main Dish:
- 1 package refrigerated pie crusts (2 crusts)
- 1 cup canned pumpkin puree
- 1/2 cup brown sugar, packed
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1 large egg
- 1/2 cup evaporated milk
- 1 tsp vanilla extract
How I Make It
Step 1:
Preheat your oven to 375°F and lightly grease a mini muffin tin. Start by unrolling your refrigerated pie crusts and using a small round cutter (about 2 inches) to cut out circles—these will form your tiny crust bases. Gently press each circle into the muffin tin wells, making sure they cover the base and sides evenly.
Step 2:
In a mixing bowl, whisk together the pumpkin puree, brown sugar, spices (cinnamon, ginger, nutmeg, cloves), salt, egg, evaporated milk, and vanilla extract until smooth and creamy. This is where you get that classic pumpkin pie flavor in every bite!
Step 3:
Carefully spoon the pumpkin filling into each crust-lined cup—fill almost to the top but leave a little room because the filling will puff slightly as it bakes.
Step 4:
Bake the bites for about 12-15 minutes until the crust edges turn golden brown and the filling is just set but still jiggles slightly in the center. Overbaking can dry out the filling, so keep an eye on them starting at 12 minutes.
Step 5:
Allow the pumpkin pie bites to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. This rest lets the filling firm up perfectly without cracking.
Step 6:
Serve your pumpkin pie bites plain or with a dollop of whipped cream or a dusting of powdered sugar—the ideal sweet finish to your little autumn treats!
Variations & Tips
- For a richer flavor, swap evaporated milk for half-and-half or heavy cream.
- Add a teaspoon of maple syrup to the filling for a warm, sweet twist.
- Mix in finely chopped toasted pecans on top before baking for some crunch.
- If you don’t have a round cutter, use the rim of a drinking glass or a cookie cutter.
- Make these ahead and store in the fridge; just warm slightly before serving for that fresh-baked feel.
- Can easily be made gluten-free by using gluten-free pie crusts.
How I Like to Serve It
These pumpkin pie bites are perfect for fall brunches, Thanksgiving appetizers, or even as party treats at Halloween get-togethers. I love plating them on a wooden board with a few cinnamon sticks and a small bowl of whipped cream on the side—it looks festive and inviting! They’re small bites, so feel free to serve extras because they disappear quickly.
Notes
- Store leftover bites in an airtight container in the fridge for up to 3 days.
- Reheat gently in the microwave for 10-15 seconds or until warm but not hot.
Closing: Honestly, these little pumpkin pie bites always steal the show because they’re simple, delicious, and just the right size for fall flavor cravings.
