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Pumpkin Pie Bites

Pumpkin pie bites with mini crust cups filled with smooth spiced pumpkin custard and baked until just set. These bite-size American desserts bake up golden and are finished with a whipped cream swirl and pumpkin pie spice.
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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: 145
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 use mini phyllo shells).
  • 1 greased 24-cup mini muffin tin Used to prepare the crust cups.
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
  • 0.25 tsp pumpkin pie spice Pinch for finishing each bite.

Equipment

  • 1 sheet pan

Method
 

Prepare crust cups
  1. Preheat the oven to 375F. Press the 3-inch refrigerated pie crust circles into a greased 24-cup mini muffin tin to form mini crust cups.
Make the pumpkin filling
  1. Whisk pumpkin puree, sweetened condensed milk, egg, pumpkin pie spice, cinnamon, ginger, salt, and vanilla until smooth. Stop when no streaks remain and the mixture looks uniform.
  2. Fill each crust cup 3/4 full with the pumpkin filling. Tap the tin lightly to settle the custard and keep the tops level.
Bake and cool
  1. Bake at 375F for 15-18 minutes until the filling is just set and the crust is golden. Look for a slight jiggle in the center rather than a fully firm surface.
  2. Cool completely on the counter before chilling. Refrigerate for 30 minutes to let the custard set for clean, bite-size portions.
Top and serve
  1. Top each pumpkin pie bite with a small swirl of whipped cream. Finish with a pinch of pumpkin pie spice for a classic fall look.

Notes

For the smoothest filling, whisk until fully uniform—any pumpkin puree streaks can create a slightly grainy custard. Store covered in the refrigerator for up to 3 days; freeze un-topped bites for up to 1 month and thaw overnight in the fridge before adding whipped cream. For a lighter option, use evaporated milk plus a small amount of added sugar instead of sweetened condensed milk (texture will be slightly less rich).