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Easy Mini Pumpkin Pie Bites: Perfect Baked in a Muffin Tin

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These quick mini pumpkin pie bites deliver all the warm, spiced flavor of classic pumpkin pie in a fraction of the time. Made with a thin, flaky crust and a generous, creamy filling, they are the perfect weeknight dessert or crowd-pleasing treat.

Ingredients

Scale
  • 1 package (14 ounces) refrigerated pie crusts (e.g., Pillsbury)
  • 1 tablespoon all-purpose flour (for dusting)
  • 1 cup (240 grams) canned pumpkin puree (100% pure, not pumpkin pie filling)
  • 1/2 cup (100 grams) granulated sugar
  • 1 large egg, at room temperature
  • 1/4 cup (60 milliliters) heavy cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/4 cup (60 milliliters) heavy cream, whipped to soft peaks (for topping, optional)
  • Ground cinnamon, for dusting (for topping, optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Place one oven rack in the middle position.
  2. Prepare the crusts: Let the refrigerated pie crusts sit at room temperature for about 15 minutes. Lightly dust your work surface with flour. Gently unroll one pie crust and use a rolling pin to roll it out slightly thinner—about 1/8 inch thick. Using a 3-inch round cutter, cut out 6 circles from each crust (you should get 12 total). Press each circle gently into a cup of your muffin tin, making sure the dough goes all the way to the edges. Do not stretch the dough—just press it in gently. If it …
  3. Make the filling: In a small mixing bowl, whisk together the pumpkin puree, granulated sugar, egg, heavy cream, vanilla extract, cinnamon, ginger, nutmeg, and salt. Whisk until the mixture is completely smooth and no streaks of egg remain, about 30 seconds.
  4. Fill the crusts: Using a small cookie scoop or a spoon, divide the filling evenly among the 12 crusts. Fill each one almost to the top—leave about 1/8 inch of space.
  5. Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes. At the 18-minute mark, check them. The crust should be golden brown around the edges, and the filling should be set but still have a slight jiggle in the very center. If the filling looks wet and loose, give them another 2 to 3 minutes.
  6. Cool: Remove the muffin tin from the oven and let it cool on a wire rack for 10 minutes. Then, carefully run a small knife around the edges of each mini bite to loosen them. Lift them out gently and transfer them to the cooling rack to cool completely.
  7. Top and serve: Once completely cool, top each mini pumpkin pie bite with a dollop of whipped cream and a light dusting of cinnamon. Serve immediately or refrigerate until ready to serve.

Notes

For extra crispness, blind bake the empty crusts for 5 minutes at 375°F before adding the filling. Use room temperature ingredients for a smooth filling. Watch the bake time closely; every oven runs differently. Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze for up to 2 months without whipped cream.

Nutrition

Keywords: mini pumpkin pie bites, easy pumpkin dessert, muffin tin pumpkin pie, quick fall dessert, pumpkin pie bites

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