Imagine all the cozy flavor of pumpkin pie, perfectly portioned and irresistibly adorable for sharing or savoring solo — that’s exactly what you get with this Mini Pumpkin Pie Bites Recipe. They pack everything you love about traditional pumpkin pie into a two-bite treat, pairing a flaky, buttery homemade crust with luscious spiced filling. Whether you’re planning a holiday dessert spread or hunting for a fall-inspired nibble, these bites are pure joy in miniature form.

Mini Pumpkin Pie Bites Recipe - Recipe Image

Ingredients You’ll Need

You might be surprised by how quickly these simple staples transform into a batch of show-stopping mini pies. Every ingredient in this Mini Pumpkin Pie Bites Recipe plays a starring role in creating little bites bursting with perfect texture and balanced spiced sweetness.

All-purpose flour: The classic base for a tender, flaky pie crust that holds its shape in mini form.
Salt: Enhances both the crust and filling flavors so every bite pops (don’t skip it!).
Granulated sugar: Adds just the right sweetness to both the pastry and pumpkin filling.
Very cold unsalted butter: Key to a crisp, flaky crust — the colder, the better for workability.
Ice water: Binds the dough together without melting the butter or making the crust tough.
Egg: Sets the filling and gives it that classic, custardy pumpkin pie texture.
Pumpkin puree: Supplies all the autumn character and creamy richness you crave in pumpkin desserts.
Heavy cream: Makes the filling ultra-smooth and luscious, with a decadent finish.
Vanilla extract: Rounds out the spices and accentuates that homestyle aroma.
Cinnamon, ground ginger, and ground cloves: This powerhouse trio creates authentic pumpkin pie spice flavor in every nibble.
Additional salt for the filling: Just a touch, to let the spices and pumpkin shine.

How to Make Mini Pumpkin Pie Bites Recipe

Step 1: Make the Pie Crust

Start by placing the flour, salt, and sugar in your food processor and pulsing to combine. This step distributes the dry ingredients evenly and gives your crust a consistent base. Next, add all that icy-cold, cubed butter. Pulse only until the mixture is crumbly and you still see tiny bits of butter — this is your ticket to a super-flaky crust that holds its shape and shatters delicately with every bite.

Step 2: Bring Crust Dough Together

Now, drizzle in 2 tablespoons of ice water and pulse until the dough clumps together when pinched. Add more ice water gradually, stopping as soon as the dough holds. Be gentle and don’t overwork it: too much water (or too much handling) can make the crust tough.

Step 3: Chill the Dough

Transfer the dough to your work surface, quickly shape it into a flattened ball, and wrap it tightly in plastic wrap. Place it in the fridge for an hour. This helps the gluten relax so you’ll have a tender, golden crust — worth every minute of patience in this Mini Pumpkin Pie Bites Recipe.

Step 4: Prepare the Filling

While your dough chills, whisk together the egg and sugar in a mixing bowl until blended. Add pumpkin puree, heavy cream, vanilla, cinnamon, ginger, cloves, and that last pinch of salt, then whisk until velvety smooth. Let the filling chill in the refrigerator if you’re not ready to bake just yet.

Step 5: Roll, Cut, and Line the Muffin Tin

Preheat your oven to 375 F and give your mini muffin tin a generous greasing. Roll the chilled dough out on a floured surface to about 1/8 inch thick, then use a 3-inch cookie cutter to stamp out 24 rounds. Gently ease each round into the muffin cups, pressing softly to line the bottom and sides without stretching the dough.

Step 6: Fill and Bake

Now, scoop the pumpkin filling evenly into each mini crust. Bake for 20 to 22 minutes, just until the crust is golden and the filling is softly set. Resist the urge to overbake: once the centers no longer jiggle, you’re set!

Step 7: Cool and Serve

Let those adorable bites cool completely in the tin, which makes them easier to remove. Carefully slip a butter knife or offset spatula around each one to lift them out. They’re delicious as is, but a swirl of whipped cream on top takes them to the next level.

How to Serve Mini Pumpkin Pie Bites Recipe

Garnishes

A classic dollop of whipped cream is always a winner atop each bite. Dust with a sprinkle of cinnamon or grated nutmeg for that bakery-fresh finish, or add a single toasted pecan for a lovely crunch.

Side Dishes

Pair your Mini Pumpkin Pie Bites Recipe with bowls of spiced nuts, fresh fruit, or buttery shortbread cookies for the ultimate dessert platter. A scoop of vanilla or cinnamon ice cream is especially dreamy if you’re serving these bites warm.

Creative Ways to Present

Display them on a cake stand with autumn leaves for a festive fall table, or tuck them into mini paper liners for pretty party-ready treats. Turn them into a make-your-own dessert bar with toppings like caramel sauce, chocolate shavings, or candied ginger for guests to customize their own bites.

Make Ahead and Storage

Storing Leftovers

If you happen to have any bites left over, store them in an airtight container in the refrigerator for up to three days. The crust stays nicely crisp, and the spices deepen as they rest, making these treats just as tempting the next day.

Freezing

This Mini Pumpkin Pie Bites Recipe freezes beautifully! Arrange completely cooled bites in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top freezer bag. Enjoy within two months for best flavor and texture — thaw in the fridge before serving.

Reheating

To recapture that just-baked warmth, pop bites into a 300 F oven for 5–7 minutes. Avoid microwaving, which can make the crust soggy; the oven method keeps everything crisp and fragrant.

FAQs

Can I use store-bought pie crust instead of homemade?

Yes, you can swap in store-bought pie dough for a shortcut! While homemade crust delivers unbeatable buttery flakiness in this Mini Pumpkin Pie Bites Recipe, premade dough will still work in a pinch and save some time.

Can I make these bites gluten-free?

Absolutely! Substitute your favorite 1:1 gluten-free all-purpose flour blend for the regular flour in the dough, and follow the same prep steps. Double-check that your other ingredients are gluten-free as well.

Should I use canned pumpkin or fresh pumpkin puree?

Canned pumpkin puree is wonderfully consistent and convenient, so it’s perfect for this recipe. If you want to use homemade pumpkin puree, just make sure it’s well-drained to prevent soggy crusts.

How do I prevent the mini crusts from sticking to the pan?

Generously grease your muffin tin, paying close attention to the corners. A nonstick spray or a swipe of butter ensures easy release, especially with the tender crust in this Mini Pumpkin Pie Bites Recipe.

Can I double the recipe for a larger crowd?

Definitely! This recipe is easy to scale. Simply double all ingredients and bake in two mini muffin tins, rotating them halfway through baking for even results. Perfect for parties or potlucks!

Final Thoughts

If you’ve been craving cozy, bite-sized treats, you absolutely have to give this Mini Pumpkin Pie Bites Recipe a try. They’re simple, crowd-pleasing, and sure to bring a little extra joy to any occasion. Trust me — once you’ve tasted that flaky crust and creamy, spiced filling, you’ll be hooked!