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Pumpkin Pie Bites

Pumpkin pie bites with buttery mini crust cups are baked until the pumpkin custard is just set, then chilled for clean, bite-size slices. Finished with a tiny swirl of whipped cream and a pinch of pumpkin pie spice for classic fall flavor.
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Prep Time 20 minutes
Cook Time 18 minutes
Cooling 30 minutes
Total Time 1 hour 8 minutes
Servings: 24 bites
Course: Dessert
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

For mini crust cups
  • 2 refrigerated pie crusts Cut into 3-inch circles and pressed into a greased 24-cup mini muffin tin (or substitute mini phyllo shells).
  • 24 greased 24-cup mini muffin tin Grease the cups before pressing in crust circles.
For pumpkin filling
  • 1 cup pumpkin puree
  • 0.5 cup sweetened condensed milk
  • 1 egg
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.25 tsp ginger
  • 0.25 tsp salt
  • 0.5 tsp vanilla
Topping
  • 1 whipped cream For topping; spoon into a piping bag or use a spoon for a small swirl.
  • 0.5 tsp pumpkin pie spice Pinch over the finished bites.

Equipment

  • 1 sheet pan
  • 1 mini muffin tin

Method
 

Make the crust cups
  1. Preheat the oven to 375°F and grease a 24-cup mini muffin tin.
  2. Cut refrigerated pie crusts into 3-inch circles and press into the greased cups (or use mini phyllo shells).
Mix and bake the filling
  1. Whisk pumpkin puree, sweetened condensed milk, egg, pumpkin pie spice, cinnamon, ginger, salt, and vanilla until smooth.
  2. Fill each crust cup about 3/4 full with the pumpkin filling.
  3. Bake for 15-18 minutes at 375°F until the filling is just set and the crust is golden.
Chill and finish
  1. Cool the bites completely.
  2. Refrigerate for 30 minutes to firm up.
  3. Top each bite with a small swirl of whipped cream and a pinch of pumpkin pie spice.

Notes

Pro tip: don’t overbake—pull the bites when the centers still look slightly soft so they finish setting as they cool. Store in the refrigerator up to 3 days; freezing is not recommended for the crust texture. For a lighter option, use reduced-fat sweetened condensed milk if available (texture may be slightly softer).