Dessert

Pumpkin Pie Bites Recipe

ByIsabella Vance November 7, 2025November 7, 2025

Introduction

These Pumpkin Pie Bites are a delightful twist on the classic holiday dessert, perfect for serving at parties or enjoying as a treat. Miniature and easy to share, they offer all the cozy flavors of pumpkin pie in bite-sized form.

The image shows several mini pumpkin pies arranged on a white marbled surface. Each pie has two layers: a light beige crust at the bottom and a smooth, rich orange pumpkin filling on top. On the center of each pie, there is a small dollop of white whipped cream, adding a soft, fluffy texture contrast to the firm pumpkin layer. The pies are round and evenly sized, and the focus is on the details of the closest pie while the others softly blur in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Dough for 2 pie crusts (homemade or store-bought)
30 ounces canned pumpkin
1¼ cups heavy whipping cream
¾ cup evaporated milk
6 large eggs
2 cups light brown sugar
2 teaspoons ground cinnamon
¾ teaspoon ground ginger
½ teaspoon ground nutmeg
1 teaspoon pure vanilla extract
¾ teaspoon salt
Whipped cream, for topping
Caramel pecan topping, optional for topping

Instructions

Step 1: Preheat your oven to 375 degrees F.
Step 2: Spray a jelly roll pan with cooking spray. A 10×15″ or 11×17″ pan works well; the filling will be thicker in the smaller pan.
Step 3: Roll out your pie crust dough to fit the size of your pan. It’s not necessary to add a crust on the edges—just ensure the bottom is evenly covered.
Step 4: In a large bowl, mix together canned pumpkin, heavy whipping cream, evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg, vanilla extract, and salt until smooth.
Step 5: Pour the filling evenly over the unbaked crust in the pan. Bake for 25 to 35 minutes until the filling is set but still slightly jiggly in the center.
Step 6: Remove the pan from the oven and place it on a wire rack to cool completely.
Step 7: Once cooled, loosely cover the pie with foil and refrigerate until nearly ready to serve. Avoid cutting the bites too early to maintain shape and texture.
Step 8: Use a 2.5-inch round cookie cutter to cut about 24 bite-sized circles. Top each with whipped cream and optionally caramel pecan topping before serving.

Tips & Variations

For extra flavor, add a pinch of ground cloves or allspice to the filling.
Use store-bought pie crust for a time-saving shortcut without sacrificing taste.
Try topping the bites with chopped toasted pecans alongside whipped cream for added texture.
If you want a creamier texture, substitute half the evaporated milk with whole milk.

Storage

Store the pumpkin pie bites covered in the refrigerator for up to 3 days. For best results, keep them chilled until serving and add whipped cream just before serving to maintain freshness. They can also be frozen for up to 1 month; thaw overnight in the refrigerator before serving.