Mini Pumpkin Pie Bites are an Easy Dessert Recipe for Halloween, Thanksgiving, or Christmas! Pumpkin Treats and Snack Recipes better than traditional pie! Mini Pumpkin Pies are a bite-size treat, that is great for holidays, parties, and more.
Mini Pumpkin Pie Bites
I am SO excited about these Mini Pumpkin Pie Bites. This is an easy Dessert Recipe for Thanksgiving, Halloween, or Christmas! If you are looking for a new Pumpkin Recipe for Fall, you don’t want to miss this one!
It’s so easy! And can we talk about how good these look?! Your guests will FALL in love with this bite-sized treat and will be begging you for the recipe! Plus, here are even more Thanksgiving Desserts & Recipes you may want to try this year!
Mini Pumpkin Pies
I don’t know what I like most about these mini pumpkin pies. I’m not sure if it’s that you can use pre-made pie crust, or that they have a perfect dollop of cinnamon whipped cream.
Craving More Holiday Recipes
Yes, you heard me right. Cinnamon Whipped Cream – YUM! This is a Homemade Whipped Cream Recipe that I can’t wait to share with you! This recipe is sure to impress your guests!
Either way, you can’t go wrong with this mini dessert recipe for any kind of holiday party or new family tradition!
Can I Make Mini Pumpkin Pies In A Normal Muffin Tin
Yes. If you don’t want to do the mini muffin tin, reach for your regular size tin. Just use a bigger cutout for the crust, and adjust the cooking time. They will take a bit longer to cook. To know they are done stick a toothpick in the center and if it comes out clean the pies are done.
Mini Pumpkin Pie Bites
Ingredients for Mini Pumpkin Pie Bites
- ¾ Cup Granulated Sugar
- 1 tsp. Ground Cinnamon
- ½ tsp. Salt
- ½ tsp. Ground Ginger
- ¼ tsp. Ground Cloves
- 2 Large Eggs
- 1 15 oz. Can of Pumpkin
- 1 12 oz. Can of Evaporated Milk
- 2 Pre-Made Pie Crusts
Cinnamon Whipped Cream
- 2 Cups Heavy Whipping Cream
- ½ Cup Brown Sugar
- 2 oz. Cream Cheese Softened
- 1 tsp. Cinnamon
- 1 tsp. Vanilla
Directions for Mini Pumpkin Pie Bites
- Combine the Sugar, Cinnamon, Salt, Ginger and Clove in a small bowl.
- In a separate bowl combine the Pumpkin, and egg and beat with a mixer
- Slowly combine Dry Ingredients with the Pumpkin Mixture and mix well.
- Stir in the Evaporated Milk gently.
- Unroll the Pre-Made Pie Crusts and use a Biscuit Cutter to cut aprox. 3” round CIrcles.
- Place each circle in a greased Mini-Cupcake Pan to form small crusts.
- Fill each crust with a Spoonful of the Pumpkin Mixture.
- Bake at 400 Degrees for 12-15 Minutes until pumpkin mixture is set and a toothpick comes out clean out of the middle.
- Allow to cool completely before topping with Whipped Cream.
- In a Mixer or a Bowl using a Hand Mixer beat the Cream Cheese, then slowly add in the Heavy Cream and beat until well mixed.
- Add in Sugar, Vanilla and Cinnamon and beat on High until stiff peaks form.
- Place into a Pastry Bag to pipe onto Mini Pumpkin Pies.
- Sprinkle Pumpkin Pies with Cinnamon or Brown Sugar for added cuteness
Mini Pumpkin Pie Bites!
Mini Pumpkin Pie Bites are a tasty dessert to serve up for the holidays. The creamy filling and light and golden crust.
Ingredients
- ¾ Cup Granulated Sugar
- 1 tsp. Ground Cinnamon
- ½ tsp. Salt
- ½ tsp. Ground Ginger
- ¼ tsp. Ground Cloves
- 2 Large Eggs
- 1 15 oz. Can of Pumpkin
- 1 12 oz. Can of Evaporated Milk
- 2 Pre-Made Pie Crusts
- Cinnamon Whipped Cream
- 2 Cups Heavy Whipping Cream
- ½ Cup Brown Sugar
- 2 oz. Cream Cheese Softened
- 1 tsp. Cinnamon
- 1 tsp. Vanilla
Instructions
- Combine the Sugar, Cinnamon, Salt, Ginger and Clove in a small bowl.
- In a separate bowl combine the Pumpkin, and egg and beat with a mixer
- Slowly combine Dry Ingredients with the Pumpkin Mixture and mix well.
- Stir in the Evaporated Milk gently.
- Unroll the Pre-Made Pie Crusts and use a Biscuit Cutter to cut aprox. 3” round CIrcles.
- Place each circle in a greased Mini-Cupcake Pan to form small crusts.
- Fill each crust with a Spoonful of the Pumpkin Mixture.
- Bake at 400 Degrees for 12-15 Minutes until pumpkin mixture is set and a toothpick comes out clean out of the middle.
- Allow to cool completely before topping with Whipped Cream.
- In a Mixer or a Bowl using a Hand Mixer beat the Cream Cheese, then slowly add in the Heavy Cream and beat until well mixed.
- Add in Sugar, Vanilla and Cinnamon and beat on High until stiff peaks form.
- Place into a Pastry Bag to pipe onto Mini Pumpkin Pies.
- Sprinkle Pumpkin Pies with Cinnamon or Brown Sugar for added cuteness
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Nutrition Information:
Yield: 24 Serving Size: 2Amount Per Serving: Calories: 212Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 45mgSodium: 145mgCarbohydrates: 21gFiber: 1gSugar: 13gProtein: 3g
How To Store Pumpkin Pie Bites
You will want to store them in the fridge. If you don’t plan to serve right away, leave the whipped cream off. Then right before you plan to serve them, top with whipped cream and enjoy.
How Long Will Mini Pumpkin Pies Last In Fridge
You can store these mini pies in the fridge for 3-5 days. Use your best judgment in terms if they have gone bad or not. If you don’t plan to eat them right away, consider freezing them.
Best Way To Freeze Mini Pumpkin Pies
Allow your pies to fully cool. Once it has cooled place in an airtight container or even a freezer bag. Keep the whipped cream off the pies, and top them once you thaw them. These mini pies will store for up to three months.
This is the perfect dessert recipe if you are wanting to create a tablescape of beautiful Fall & Holiday food. Such an easy way to add a pumpkin recipe to your party menu that is new and unique! I am LOVING the easy homemade whipped cream recipe too!
Plus, be sure to check out this Reese’s Monster Cookie Bars Recipe!! This is one of our family’s FAVORITE! It has all of the colors (and flavors) of fall. PERFECT for Halloween or Thanksgiving!
How many does this yield?