I’m so excited to share my favorite fall treat with you: pumpkin pie bites!
These mini desserts pack all the cozy flavors of traditional pumpkin pie into perfect two-bite portions.
They’re always the first to disappear at parties.
The buttery crust paired with that creamy, spiced filling is absolutely irresistible.
Want to know the secret for getting that perfect balance of sweetness and spice?
Let me show you how these little wonders come together…
Ingredients
Recommended Tools
- Mini Muffin Tin
Essential for creating the perfect bite-sized pie shells that hold your pumpkin filling.
- Food Processor
Makes quick work of mixing your pie crust ingredients until they reach the perfect consistency.
- Rolling Pin
Helps you roll out your chilled dough to an even thickness for consistent pie crusts.
- Round Cookie Cutter
Perfect for cutting small circles from your rolled dough to fit the mini muffin tin.
- Electric Mixer
Makes blending the filling ingredients smooth and whipping the cream topping quick and effortless.
- Measuring Cups and Spoons
Ensures you get the exact amounts of ingredients for both the crust and filling.
- Piping Bag with Tips
Helps you create beautiful decorative swirls of whipped cream on top of each bite.
- Cooling Rack
Allows your pumpkin pie bites to cool evenly before adding the whipped cream topping.
Instructions
Ready to whip up the cutest dessert for your next gathering? These mini pumpkin pie bites are absolutely adorable and even more delicious! Let’s get baking!
1. Start by making your pie crust. Mix 1 1/4 cups flour with 1/4-1/2 teaspoon salt in a large bowl. Add 1/2 cup cold cubed unsalted butter and cut it in until the mixture resembles coarse crumbs.
Sprinkle in 2-1/4 tablespoons of ice cold water (or buttermilk) and 1/2 teaspoon vinegar (skip the vinegar if using buttermilk). Form the dough into a disc, wrap it up, and chill it for at least 30 minutes. Your patience will pay off with an extra flaky crust!
2. While your dough is chilling, make your pumpkin filling. Grab your mixer and blend 4 oz softened cream cheese, 1 cup canned pumpkin puree, and 1/4 cup melted butter until smooth.
Add 1 teaspoon vanilla, 1 large egg, and 1 large egg yolk. Mix again until combined.
3. Now add the sweet stuff! Mix in 1 3/4 cups powdered sugar, 1/2 teaspoon cinnamon, 1/2 teaspoon pumpkin pie spice, and a pinch of salt.
Beat until your filling is completely smooth and silky.
4. Preheat your oven to 375°F. It’s time to roll out that chilled dough! Aim for about 1/8-inch thickness, then use a round cookie cutter to cut small circles.
5. Gently press each dough circle into the cups of a mini muffin tin. Don’t stress if they’re not perfect—they’ll still taste amazing!
6. Spoon about 1 tablespoon of filling into each crust. Don’t overfill or you’ll have a pumpkin pie explosion (though that doesn’t sound half bad)!
7. Bake for 22-25 minutes until the crusts are golden and the filling is set. Let them cool completely in the pan before removing.
8. While cooling, prepare your whipped cream topping. Pour 2 cups heavy whipping cream into a cold bowl and whip until soft peaks form.
Fold in 1/2 cup powdered sugar and 1 teaspoon vanilla if desired. Whip until stiff peaks form—but don’t overwhip or you’ll make butter!
9. Once your pie bites are completely cool, top each with a dollop of your freshly whipped cream.
Get fancy with a piping bag or keep it rustic with a spoon!
10. Chill your finished bites until you’re ready to serve. Trust me—they taste even better cold!
Pro tip: Make these a day ahead for even better flavor, and don’t skip the homemade whipped cream—it makes ALL the difference!
Your friends will beg for the recipe, so maybe print out a few copies in advance!
Pro Tips
For perfectly shaped mini crusts, freeze your mini muffin tin for 10 minutes before pressing in the dough, which prevents shrinkage and maintains clean edges during baking.
Substitutions & Variations
These mini pumpkin treats are incredibly versatile and can be customized to match your dietary needs or flavor preferences.
- Gluten-Free Crust: Substitute the all-purpose flour with a gluten-free flour blend and add 1/4 teaspoon xanthan gum to maintain proper texture and structure.
- Dairy-Free Option: Replace butter with solid coconut oil in the crust and use dairy-free cream cheese alternative with coconut cream for the topping.
- Spice Variations: Enhance the filling with 1/4 teaspoon cardamom or 1/8 teaspoon nutmeg for a more complex flavor profile.
- Gingersnap Crust: Skip the pie crust and press 1 1/2 cups crushed gingersnap cookies mixed with 3 tablespoons melted butter into the mini muffin tins.
- Maple Sweetened: Replace powdered sugar in the filling with 1/2 cup pure maple syrup and reduce vanilla to 1/2 teaspoon for a more autumnal flavor.
- Chocolate Drizzle: Finish cooled bites with a light drizzle of melted dark chocolate for an elegant presentation and flavor contrast.
Leftovers & Storage Tips
While these pumpkin pie bites disappear quickly at gatherings, you might find yourself with extras that are too delicious to waste.
Store them in an airtight container in the fridge for up to 3 days.
For longer storage, freeze them without the whipped cream for up to a month!
Just thaw in the refrigerator overnight when you’re ready for a sweet treat.
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Pumpkin Pie Bites
Delicious mini pumpkin pie bites topped with homemade whipped cream, perfect for holiday gatherings.
- 1 1/4 cups flour
- 1/4-1/2 tsp salt
- 1/2 cup cold unsalted butter (cubed)
- 2-1/4 tbsp ice cold water or buttermilk
- 1/2 tsp vinegar (if not using buttermilk)
- 4 oz softened cream cheese
- 1 cup canned pumpkin puree
- 1/4 cup melted butter
- 1 tsp vanilla
- 1 large egg
- 1 large egg yolk
- 1 3/4 cups powdered sugar
- 1/2 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- pinch of salt
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla (optional)
- Prepare pie crust mixing flour, salt, butter, water, and vinegar; chill dough.
- Blend filling ingredients until smooth.
- Roll out dough; cut small circles and press into mini muffin tins.
- Fill each with 1 tbsp filling.
- Bake at 375°F for 22-25 minutes; cool.
- Whip cream until stiff, fold in sugar and vanilla.
- Top each bite with whipped cream.
