Incredible Pumpkin Pie Bites are the perfect little treat when I want all the flavor of classic pumpkin pie in a bite-sized, hand-held version. With a creamy spiced filling and a flaky crust, they’re ideal for parties, potlucks, or just popping one (or two) with a hot drink on a crisp fall day.

Why You’ll Love This Recipe

I love this recipe because it’s easy to make, fun to serve, and incredibly satisfying. The bites are perfectly portioned, so I can enjoy that rich pumpkin flavor without needing to slice a full pie. They’re also portable and mess-free, which makes them great for sharing—or for sneaking one straight from the fridge.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Refrigerated pie crust (or homemade if I’m feeling fancy)

• Pumpkin puree

• Sweetened condensed milk

• Egg

• Ground cinnamon

• Ground nutmeg

• Ground ginger

• Ground cloves

• Salt

• Whipped cream or powdered sugar (optional, for topping)

Directions

1. I preheat the oven to 350°F (175°C) and lightly grease a mini muffin tin.

2. I unroll the pie crust and use a round cutter (about 2.5–3 inches) to cut out circles. I gently press each circle into the mini muffin cups.

3. In a bowl, I whisk together the pumpkin puree, sweetened condensed milk, egg, and spices until smooth.

4. I spoon the pumpkin mixture into the crusts, filling each about 3/4 full.

5. I bake for 20–25 minutes, or until the filling is set and a toothpick inserted in the center comes out clean.

6. I let the bites cool in the pan for 10 minutes before removing them to a wire rack.

7. Once cool, I top them with a dollop of whipped cream or a dusting of powdered sugar if I want an extra flourish.

Servings and timing

This recipe makes about 24 mini bites. It takes around 15 minutes to prep and 20–25 minutes to bake, with another 10 minutes for cooling.

Variations

Sometimes I use mini phyllo shells or puff pastry instead of pie dough for a different texture. I’ve also added a pecan half on top of each before baking for a fun crunch. If I want a dairy-free version, I swap the condensed milk with coconut milk and sugar. A drizzle of caramel or maple glaze over the top is another favorite twist.

storage/reheating

I store the pumpkin pie bites in an airtight container in the fridge for up to 4 days. They taste great chilled or at room temperature. If I want to reheat them, I warm them in the oven at 300°F (150°C) for about 5–7 minutes to freshen them up.

FAQs

Can I make these ahead of time?

Yes, I often bake them the day before and store them in the fridge. I wait to add any toppings like whipped cream until just before serving.

Can I freeze pumpkin pie bites?

Absolutely. I freeze them in a single layer, then transfer to a container or freezer bag. I thaw them in the fridge overnight before serving.

What size cutter should I use for the crust?

I use a 2.5 to 3-inch round cutter—just big enough to fit the mini muffin cups without going over the edges too much.

Can I use pumpkin pie filling instead of puree?

I prefer using plain pumpkin puree and adding my own spices so I can control the flavor. Pumpkin pie filling is already sweetened and spiced.

Do they need to be refrigerated?

Yes, since they contain egg and dairy, I keep them refrigerated after they cool down.

Conclusion

Incredible Pumpkin Pie Bites are one of my favorite fall treats. They’re easy, adorable, and packed with that classic pumpkin pie flavor I love. Whether I’m serving them at a gathering or just keeping a batch in the fridge for sweet cravings, they always bring a little seasonal joy with every bite.