Pumpkin Pie Bites

I wish that I could take credit for these ridiculously cute, ingenious bites of pumpkin pie goodness.  I can’t, but I can give credit to the brilliant Bakerella who is the creator of these too-cute-for-words mini-bites of deliciousness. Imitation is the highest form of flattery, right? If you don’t know Bakerella yet, consider this your official introduction.  Did I mention that Bakerella was the creator of the now-omnipresent cake pops?  Oh yeah, she’s that good.

pumpkin pie bites

Starting a new job (and tackling a 90 degree learning curve) has left me exhausted and totally out of time for cooking, baking, blogging and all things fun.  Luckily, this crazy-simple recipe takes almost zero brain power.  I’m fairly certain I wasn’t even paying attention when I made these little guys and they still came out perfectly!  I added some allspice, cloves and ginger to give the filling some extra zest.  I suspect that these will become a quick standby at holiday parties and potlucks.  Next time I’m going to serve these beauties with a little dollop of whipped cream and a dusting of cinnamon. Come on, how can you resist that level of cuteness!

unbaked pie shells

My obsession with mini-food has been well documented.  I can’t believe I didn’t think of mini-pie bites before!  These pack all the flavor and indulgence of pumpkin pie into a single bite-sized morsel.  Plus, they have only a fraction of the calories of a full-sized slice of the real thing. That’s a good way to keep those holidays pounds at bay!

unbaked pie bites

Yes, this recipe calls for pre-made pie crusts.  Don’t judge.  Sure, you can make your own pie crusts if you are feeling ambitious.  But let’s face it, there are so many things that simply must be made from scratch during the holidays (Hello, 12 dozen cookies!  An entire turkey!  Gravy!  Mashed potatoes! Green bean casserole!) let’s take a little help where we can get it.

pumpkin pie bites


Pumpkin Pie Bites

Yield: 24-36 mini bites

Cook Time: 15-20 minutes


1 (8oz) package cream cheese, softened to room temperature
1 cup pumpkin puree
1/2 cup sugar
2 eggs
1 tsp vanilla
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
2 pre-made, ready to roll pie crusts


- Preheat oven to 350 degrees. Grease and flour (or use nonstick cooking spray) a mini-muffin pan. Set aside.
- On a lightly floured surface, carefully roll the pie crust with a floured rolling pin.
- Using a round cookie or biscuit cutter (approximately 2 1/2 - 3 inches diamater) cut at least 12 rounds out of each pie crust.
- Carefully press each round into the mini-muffin pans. Use your fingers to round the ends into a pie crust.
- Once all the muffin tins are filled with pie crusts, place the entire tray in the freezer while preparing the filling.
- Using an electric mixer, beat the cream cheese until smooth. Add pumpkin and beat to combine.
- Add sugar and beat to combine. Add eggs one at a time, beating each until combined.
- Stir in vanilla and spices.
- Remove prepared muffin tin from the freezer. Fill each mini-pie crust with filling almost up to the top.
- Bake for 15-20 minutes or until golden around the edges. Remove to a wire rack. Let cool. Serve warm or at room temperature.

Adapted from Bakerella's Pumpkin Pie Bites

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16 Responses to “Pumpkin Pie Bites”

  1. 1
    caitlyn — November 7, 2009 6:08 pm

    They look delish! I’ll have to give them a try.

  2. 2
    April H — November 8, 2009 6:42 am

    I will try this recipes but with sweet potatoe pie filling instead of the pumpkin filling! OMG this is going to be great!!! I so excited!

  3. 3
    chocolate shavings — November 8, 2009 8:09 am

    Those are adorable – what a great way to use pumpkins this Fall!

  4. 4
    Donita — November 8, 2009 11:09 am

    Can you make these ahead and freeze, I wonder?

  5. 5

    These little pumpkin bites look so awesome!! I think I would need about 20 of ‘em to get my fix!!

  6. 6
    Keri — November 8, 2009 3:00 pm

    these look amazing …… thanks for the built in self control :)

  7. 7
    Coco Bean — November 8, 2009 4:37 pm

    Wow, they look so delicious! I have been meaning to make these and seeing yours have pushed me over the edge, I have to have them! I don’t think there is anything wrong with frozen pie crust, as long as it’s a quality brand. I always use it and get great reviews. Great job!

  8. 8
    Pat Regan — November 8, 2009 4:56 pm

    These look great, and would be a good idea for our pre-Thanksgiving party at work. I have one VERY IMPORTANT question — how the heck did you get them out of the pan without smashing them???

    • kate replied: — November 8th, 2009 6:31 pm

      Donita — I can’t think of a reason why these wouldn’t be suitable for make-ahead freezing. The crust might loose it’s crispy edge, but if you wrapped them tightly (individually, perhaps?) and then store them in an airtight container before freezing, I think they would hold up pretty well. Give it a try and let me know how it works out!

      Pat Regan — To remove the mini-pies from the pan easily, I will tip the tray up at a 45 degree angle and use a small knife (a paring knife usually) or a toothpick to carefully pop them out one at a time. As long as the tray is well greased with butter and flour or cooking spray, they will usually fall right out. I find that having the tray at an angle really lets gravity take over and them come out very easily.

  9. 9
    Cookie — November 13, 2009 11:59 am

    I just made these last night and they’re a total hit at the office today! Thanks so much for the recipe!

  10. 10
    Cara — November 15, 2009 9:19 pm

    I will gladly give Bakerella credit for the beautiful cake pops but I don’t think she’s the first to make mini pies ;) I am going to share a tip with you, one that I use for any kind of mini quiche/tart/pie, both sweet and savory (yes, I love mini food too!). It’s a one step more difficult than ready-made pie crust but one step easier than making your own from scratch and rolling it out (at least in my opinion.) I make my dough from 4oz softened butter + 4 oz softened cream cheese, blended together, then combined with a pinch of salt and a cup of flour. Once it comes together you just pull off small portions, roll into balls, and press them into your mini muffin tins. The crust comes out tender and flaky. Perfect for mini quiches, mini tarts such as caramelized onion & gorgonzola, or mini pumpkin pies!

  11. 11
    nicole — October 5, 2011 1:30 pm

    Hi, I am going to make these for a thanksgiving pot luck for this weekend! I was hoping to have the filling prepared as well as the dough pressed into the tins 2 nights before and then bake them right before the dinner because I wont have time to make them the day of. Will this work? I was afraid that if I bake them 2 days before eating then the dough might not stay flaky?? Thanks!

    • kate replied: — October 8th, 2011 4:26 pm

      Nicole — A common solution to your problem is to actually freeze the pre-shaped pie dough and then defrost it before filling and baking. I haven’t ever had the occasion to try this out, but I’ve heard people have had great success with it. I would suggest pressing the dough into the muffin tins and wrapping it as securely as possible (even pressing plastic wrap down into each little cup) before freezing. Since they are small I think they would probably defrost sufficiently within a few hours. Let me know how it worked out!

  12. 12
    Nikki — November 12, 2011 1:07 am

    Hi! I tried to make these tonight, but the crusts are not turning golden brown in the allotted 15-20 mins. I’m currently at about 30+ mins total and they are barely browning but not consistently. :-/ Any ideas on what I’m doing wrong?? Did you bake them close to the top or bottom of the oven? Also, along with them not being golden brown, after about 20 mins, the pie crust on the bottom was still kind of doughy. Any hints??

  13. 13
    Leah — September 30, 2012 9:03 pm

    These look delicious. I am thinking that they might work nice with phyllo crusts. I am going to try it! :)

  14. 14
    Lynn — November 21, 2013 1:53 am

    Made these tonite and they are awesome! So easy. I just pulled them out of the pan after they’d cooled a little, no problem. Top with a little whipped topping….YUM!!!

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