Monday, September 28, 2009

Pumpkin Pie Bites

Pumpkin Pies

I’ve been in a mini-mood lately when it comes to baking and these bite-sized pies met my big craving.

They are really, really easy. Let me show ya.

Pumpkin Cutter

Of course, it didn’t hurt that I used ready to roll refrigerated pie crust. It comes two to a box and if you roll each round pie crust a little bit thinner with a rolling pin, you can get 24 mini pumpkin-shaped pie crusts out of them. Make sure you use all the dough scraps and re-roll to maximize quantities.


Then, stuff each one in a mini muffin baking pan. This one holds 24.

Pumpkin Shells

Press the dough down, in and around the edge of each muffin cup. Make sure the stem for the pumpkin stays sticking out. You’ll notice I alternated cups above. I did this mainly to make sure the pie crusts didn’t touch each other. So I ended up baking these in two batches.


Fill each pie crust with pumpkin filling all the way to the top.

Puffed Pumpkin Pies

When they come out of the oven, they’ll be puffed up like this. Too bad they didn’t stay that way. That would be pretty darn cute.

Pumpkin Pies

But no, after they cool for a few, they’ll fall and be flush with the pie crust.

See… easy mini pumpkin pie bites. These would be really cute at Thanksgiving.

Drizzled Pumpkin Pies

You can even drizzle them with melted chocolate to jazz them up a bit. Just melt some chocolate in a heat-proof bowl in the microwave on medium. Heat in 30 second intervals, stirring in between. You can also add a little bit of vegetable oil to make the chocolate more fluid. Then, transfer the chocolate to a re-sealable plastic bag and cut the corner off and drizzle away.

But wait… you say you don’t want to wait until Thanksgiving.

I don’t blame you.

So… pipe some chocolate faces on and make them in October.

Mini Pumpkin Pies


And I’ll say it again… easy!

Pumpkin Pie Bites

2 refrigerated ready-to roll pie crusts

8 oz. cream cheese, room temperature
1/2 cup sugar
1 cup canned pumpkin
3 eggs
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
Pumpkin-shaped cookie cutter

1/2 cup chocolate morsels
vegetable oil
re-sealable plastic bags

Preheat oven to 350 degrees.
Use cookie cutter to cut 12 pumpkin shapes from each pie crust. You will need to roll the dough thinner than it comes out of the box.
Press dough shapes into a 24 cup mini muffin tray. (Make 12 at a time, alternating cups to make sure pie crusts don’t overlap each other.)
Apply egg whites from one egg to the top edges of each pie.
Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined.
Spoon mixture into each pumpkin-shaped pie crust.
Bake for 12-15 minutes.
Remove pies to cool and repeat with second pie crust. Place the muffin tray in the freezer to cool it quickly for re-use.

Makes 24 pies. Keep refrigerated.

To decorate, melt chocolate in a heat-proof bowl in the microwave on medium. Heat in 30 second intervals, stirring in between until melted. Add a little vegetable oil to make the chocolate more fluid. Transfer to a re-sealable plastic bag and cut the corner off. Drizzle or draw faces on pies.

Note: The cutter I used was 3 3/4 inches wide, but if you don’t have one, don’t worry. Just use a round cutter around that size or slightly smaller to cut circle shapes out of the dough. Then make stems with the scraps. Press each stem over the edge and down the side of the dough before filling.

Pumpkin pie spice is a mixture of cinnamon, ginger, nutmeg and allspice.


Pumpkin Pies

stephanie said...

Hi! Thanks for such a great recipe. I was wondering if you had tried making these with the canned pumpkin recipe? (The one with evaporated milk versus cream cheese?) I had all of that stuff and wondered if you cooked them as long as you indicated in the recipe or if I should follow the canned pumpkin cook time? Thanks so much as always for your recipes!

October 11, 2010 02:27 PM
Alex said...

I want to make these for someone who is lactose intolerant, what can I use to substitute for the cream cheese?

October 11, 2010 06:22 PM
Karen said...

Cute as can be :)

October 14, 2010 03:13 AM
Hilly said...

So I want to try and make these for a Halloween Potluck. Can I bake them the night before? Do I have to refrigerate them or will they be fine at room temperature?

October 16, 2010 01:01 AM
Susan said...

How could I do this if I wanted to make these ahead of time and freeze them….could I do this,….then cook the day of the party?

October 17, 2010 04:42 PM
Sabrina said...

I made a bunch of these yesterday for a law school speaker event. I think I cut them a little too big because the first batch tasted a little too pie-crusty. I cut down for the remaing batches and they turned out great. The hardest part for me was getting the crust to fit in the pan nicely.

Thanks for the great idea of cutting the corner off the ziploc to drizzle the chocolate. Such a simple trick, but fantastically convenient!

October 18, 2010 02:07 PM
Megan said...

My family LOVED this! I made it in a slightly bigger muffin tray, so they were more like a tart and instead of using chocolate drizzle, we put whipped cream on top. AMAZING.

October 18, 2010 10:14 PM
Jennifer said...

These were SO good!! I used sweet potatoes instead of pumpkin because we were having a bake sale for Girl Scouts at our town’s annual Sweet Potato Festival. Silly me, I cooked my potatoes and put them in the Ninja (yes the one you see on TV), then added all the other ingredients. Then, hmmm….something seemed not quite right. I had 5 CUPS of Sweet Potatoes instead of ONE. Oopsie!! I just doubled all the other ingredients except for the cream cheese because I only had the one. Then taste tested it and seemed pretty good to me.

On to the cutting out of the pumpkin shapes which went fairly well. I did spray my mini muffin pans with Pam before putting them in. It seemed like a lot more work to make the pumpkin shape that you were able to get rather than just let the floppy part of the pumpkin shape hang over. If you can imagine, the filling was a circle in the pumpkin cookie cutter shaped crust. SO ADORABLE AND DELICIOUS! The kids (ages 12 and 15) ate the entire 1st batch! (12 I think)

With my large amount of filling, I made another 24 and a regular size pie. It was pretty yummy too! Did I mention this was supposed to be for a bake sale? :) Well, I did go get more ingredients and the new pies managed to make it to the sale along with the 24 mini ones.

Thanks for the wonderful site! My mom and my friends are fast becoming big fans!!

October 21, 2010 12:38 AM
Jennifer said...

One more quick note, these freeze great!

October 21, 2010 12:41 AM
Krysta said...

That is precious.
I like the way you think.

October 21, 2010 05:14 PM
Hillary said...

I just made these for our church’s anniversary tomorrow. I used real pumpkin and was somehow able to make a little over 36 of them with just one batch of mix. Of course they dont look as neat as yours but they still taste AMAZING!!! I love your site and all your recipes! :0)

October 23, 2010 11:33 PM
Valerie said...

I made these last year and LOVED them! This year, I’m wondering if one batch of your super-yummy pie filling will be enough to fill a standard sized crust?

October 24, 2010 10:06 AM
Jillian said...

I made these for a pumpkin carving party yesterday and they were a HUGE hit! I used my normal pie filling recipe but the mini pumpkin aspect was all people could talk about :) Thanks!!!

October 24, 2010 10:32 AM
Sarah P said...

Can these be made ahead of time and reheated in the oven or something??

I LOVE them, but would love to be able to make them BEFORE a party and reheat as people want them. Help! :)

October 29, 2010 03:59 PM
robbie said...

Do I need to refrigerate them after baking if I plan to serve them the next day? Thanks.

November 9, 2010 01:30 AM
kala said...

I made these yesterday and wow they are good. The chocolate definitely adds another layer of flavor.

Yes refrigerate them afterward, the large amount of cream cheese I’d imagine would go bad if you didn’t.

Make sure you roll the dough out thinner as she says unless you really like the taste of pie crust.

I made these for a Harry Potter party :) I folded the tops over a little and called them Pumpkin pasties! Taking them to the party to night and even if everyone else hates them I’d be happy to eat the lot myself!

November 9, 2010 08:08 PM
Ludicrous Mama said...

Too, too cute! I’m going to make these for my next Kids Cooking Class! They look fun, but best of all, quick and easy for the toddlers and preschoolers! It’s hard to find recipes that don’t make the poor kiddos wait an hour before they can eat it!

November 9, 2010 08:17 PM
Brooke said...

These are too cute!! I love pumpkin pie!

Would these travel well for Thanksgiving? I’m driving about 6 hours.

November 11, 2010 11:14 AM
Molly said...

Do you think these would freeze well?

November 12, 2010 06:11 PM
Cathy said...

Thanks loads for the recipe – Thank goodness for GOGGLE!! Our local super store had these which I bought and delicious. Having a card club this Saturday and wanted to make these for them!! :)

November 14, 2010 01:23 PM
shajun said...


November 15, 2010 06:09 AM
Nataki said...

I will attempt to make them for my son’s preschool thanksgiving party… all the teachers are talking about it and they are all excited that I am making these pumpkin bits… I hope they are as cool as yours…

November 16, 2010 11:15 AM
Melissa said...

I used a silicone muffin pan and baked for 15min but the dough underneath was still raw??? Should I up the heat or cook longer?

November 17, 2010 04:08 PM
Shauna G said...

I’m getting ready to bake these for my family for the second year in a row! This is an excellent twist on the classic Thanksgiving staple.

November 18, 2010 02:58 AM
Mrs. Ott said...

I’m making these right now for our Thanksgiving Dinner we are hosting for the first time as a married couple! They smell so yummy. Can’t wait to taste test and serve to my family! Thank you so much for a fun and exciting idea!

November 20, 2010 07:03 PM
keisha said...

Aw, MAN! I think I whipped these too long; they’re just about finished baking, and they’ve still got these peaks on top of them. :-/ I kept whipping because the cream cheese wasn’t blending well – I guess it needed to be softer! I at least hope they taste good! :-)

November 21, 2010 11:39 PM
steve said...

been browsing the net looking for an easy recipie for these to make with my daughter.. Alas, I found this one. Thought I would mention though if you use the chocolate for drizzling, to make it easier and less messy, you can melt the choc. right in the ziplock bag. Just make sure all the air is out of the bag, and micro at a lower temp than med. or until melted. Cant wait to make these….thanx

November 22, 2010 01:00 AM
Nora Birchfield said...

I first saw the recipe on The Doctors TV Show.I decided I would make some to see if I could.My Daughter took some home with her and they all really liked them so,they want me to make a batch for Thanksgiving instead of Pumpkin Pie,that way we all keep our waist lines.

November 23, 2010 06:21 PM
jessaroo said...

How much pumpkin would I use if I didn’t want to include the cream cheese? Do you think it would turn out the same?

November 23, 2010 10:30 PM
Ashley said...

OMG…Making these now for Thanksgiving tomorrow. They are delicious!! I double the recipe, but I don’t know if I rolled the dough too thin but so far I have made 46 and still have filling left. No complaints though since we will probably eat half tonight!!


November 24, 2010 10:49 PM
Sahnda said...

I made 100 of these last week for my daughters classroom thanksgiving feast. They were a huge hit and I referred everyone here! Of course I had to keep some for home too [o:
They are so delicious and cute! Thanks for this great idea! Happy holidays!

November 24, 2010 10:54 PM
debbie said...

What size is the can of pumpkin?

November 25, 2010 10:41 AM
Kayleigh said...

Yikes, you know they’re cute when even someone who doesn’t like pumpkin pie wants to make em!!!

December 7, 2010 11:36 PM
cindy said...

I wanted to know if it is possible to freeze these pumpkin pie bits and how long, I have my sons 1st birthday party on sunday and wanted to know if it was ok to freeze ahead of time.

January 6, 2011 09:41 PM
Piper Colona said...

I am going to make some for my brother’s birthday April 25, 2011 and he’s going to be proud of me and I looooooooove the things you made online I looooooove them and wonder what they taste like to me and I got the Bakeorella book too …….yay oh ……..yay!

February 5, 2011 08:46 PM
Zachary Taylor said...

I like it and want to eat them and bake them with my lovely dad who I love as my rubber ducky.

February 5, 2011 08:53 PM
Zachary Taylor said...

I like to take shours with @%$#%^$^%&$^&

February 5, 2011 08:56 PM
Zachary Taylor said...

I like t kdfjhyvlknggkuvm tmjrm kjglmhjlogp;hjmu[;

February 5, 2011 08:57 PM
Shelli said...

I’m looking for bize size cupcake/muffin pan that has 24 hole cavity with a 1″ bottom hole, 1/2″ deep and 1 1/2″ top hole. Does anyone know where I can buy these?

March 1, 2011 06:57 PM
Michelle said...

I made these regular cupcake size with homemade cinnamon graham cracker crust and Paula Dean’s pumpkin pie recipe with a touch of food coloring to ensure a bright orange. They were incredible and i was coerced to make 3 batches for family within the week!

April 3, 2011 09:48 PM
Troy said...

These look delicious but how much time?! Very clever indeed.

May 10, 2011 05:25 PM
fajas colombianas said...

They look so adorable! I wonder where you get your inspiration from. I’ll be making one of these cuties when haloween comes.

May 19, 2011 01:29 PM
kewpie said...

how long does this keep? does anyone know? i want to make them for a shower?

June 1, 2011 02:16 PM
April said...

These look SO yummy. I don’t even have a craving for full-size pumpkin pie, but I think I might run out and get the ingredients for these tonight. It’s not even fall. It’s June!

June 19, 2011 04:02 PM
Tim Ferrell said...

I am looking for a pumpkin cookie cutter to use in making clay necklaces. Where did you get your cutter and what is the dimension?
Many thanks.

June 25, 2011 05:00 PM
Anita said...

I haven’t got small children anymore, they are 17, 19 and 21 however I will surprise them with these good looking “Amuse- bouche”

June 28, 2011 09:57 PM
Sarah said...

Haha. aww these are so cute with the smileys.

July 11, 2011 07:59 PM
Cristina said...

These are adorable! Do you have any tips for preventing the mini-pies from getting soggy?

July 20, 2011 01:23 AM
djay said...

Those look oh, so yummy!! I love the jack-o-lantern ones!

August 2, 2011 05:05 PM
SUKY said...

making them for my baby shower in October!! GREAT idea!!

August 17, 2011 05:20 PM
Jamee said...

I made these last night and they came out super cute, and delicious! I topped them with whipped cream. Can’t wait to make them again!

August 23, 2011 02:38 PM
Andi said...

Alright, I’m finally making these this year.

But, I need to bake a big batch and dole them out for my business. Do you think these would freeze and thaw out well? If so, how long would I be able to freeze them?

September 2, 2011 07:45 PM
Chris said...

Could you do something similar with a pumpkin cheesecake recipe? How long would it bake for?

September 2, 2011 10:59 PM
Momto1tot said...

what size pumpkin cookie cutter?!?!?!? thanks!

September 15, 2011 12:45 AM
Dusti said...

Made these for my bunko party last night and they were a hit!! So Yummy! Thanks so much for the idea and the recipe!

September 17, 2011 01:19 PM
Maria said...

So creative! I’ll be making these very, very soon. Thank you so much for sharing with us!

September 21, 2011 11:19 PM
Tiffany said...

I’m SO making these!!! Very very cute! Thanks so much for sharing.

September 25, 2011 11:29 AM
Stephanie said...

I made these tonight and they were a hit! I don’t have a mini pan, so I used a regular cupcake pan. It took about 6 extra minutes to cook but they wree worth it!

September 27, 2011 09:13 PM
Stephanie G said...

Made these the other day and they turned out great! Just a few things, if I had more pie crust, I think I could have made 48 instead of 24. I had a lot of filling left over even after I filled them to the top. And I did bake them longer too, ended up being about 20 minutes baking time. My kids and hubs loved them!

September 28, 2011 01:25 PM
Teri said...

Oh, my…these look delish! I will give them a try for sure!!

October 3, 2011 10:43 PM
Nicole said...

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!

October 5, 2011 01:32 PM
Jaimee said...

These are darling!! I’m linking to this on a mega Halloween Treat round up post on my blog this month : )
Jaimee @

October 7, 2011 02:18 PM
Mia said...

I actually just baked these for a thanksgiving lunch-potluck with some of my girlfriends. They turned out wonderful, and were a huge hit! So adorable, especially once the chocolate’s added :)

October 9, 2011 11:08 PM
felice said...

do you think these would freeze well. and did you use canned pumpkin or pie filler? thanks felice.

October 11, 2011 09:03 AM
Miriam said...

Just found you on I just made these for a party tonight and they were SO easy. I love how they just popped right out of my pan with out sticking in place. Thanks!

October 11, 2011 03:25 PM
Cassandra said...

Uhhhh Uhh Ohhh add a mini marshmellow to the middle and use sweet potato for a candied yam taste! OMG!

October 12, 2011 12:16 AM
Tarra said...

I love the pumpkin bites!!!

October 13, 2011 01:58 PM
Leah Lefler said...

I just made these and they are WONDERFUL! They taste great and I was so happy to have a clever (and adorable) snack to take to my mothers of preschoolers group tomorrow. I posted a pic on facebook and everyone wanted a copy of the recipe, so I sent them the link to this – love it!

October 19, 2011 01:52 PM
Kathy said...

These look great! I may make them at my next Pampered Chef show! It looks like the mini muffin pan and tart shaper will work perfect with this!

October 20, 2011 08:54 AM
Kathy said... – book a party with me and I’ll make these at your show!

October 20, 2011 08:56 AM
Marjjiie said...

I am making these for my granddaughter’s Brownie party, so, so adorable!! If you cannot find enough pumpkin, you can substitute frozen pureed yellow squash. Just don’t tell anyone and they will never know!! I fooled my grandchildren and my friends.

October 20, 2011 05:59 PM
Natalie said...

You say to brush the tops with egg whites and then combine the other two eggs with the mix, but you forgot to list them in your ingrediants and i’m just curious how many eggs do you need for the recipe?

October 20, 2011 06:39 PM
Natalie said...

Nevermind i just saw it. Must not of popped up on my page when i first looked at the recipe.

October 20, 2011 06:40 PM
katili said...

I love these! I just made a batch (literally just stuck the second half in the oven) and already ate two haha. They are delicious! Mine are not nearly as pretty as yours, I had trouble with the crust.. but they’re yummy so I think they’ll go over well tonight :D

October 25, 2011 05:40 PM
Carmen said...

So cute! I am in love with mini food items!

October 27, 2011 11:19 PM
Louise said...

I LOVE these! I’m having a hallowe’en party tomorrow and need a last minute use for the pumpkin I’m carving today…. these are perfect. Thank you!

October 28, 2011 05:02 AM
Danielle said...

Do you think this would work with a regular muffin pan? I don’t have a mini one..

October 29, 2011 02:34 PM
Sebastian said...

Can I make these in regular sized muffin tins? I’m afraid I don’t have miniature ones. Well, I’m going to make them regardless, but should i adjust cooking times at all?

October 30, 2011 05:36 PM
Jennifer said...

I just made these using this recipe, but the filling didn’t cook all the way / didn’t thicken up. I even let them bake a little longer than 15 minutes. I have no idea what I did wrong, but they came out more like “pumpkin mousse” than pumpkin pie — any suggestions?

October 30, 2011 06:28 PM
Ellen said...

I know this post is old, but just wanted to let you know I made these for my sister’s baby shower (fall theme) and they were a huge hit. I made them in regular sized muffin tins – which meant a longer baking time (but bigger “bites”). I topped them with some whipped cream and a pie crust leaf.

October 31, 2011 10:31 AM
Rebecca said...

Easy recipe, and… Scrumptious! I do have to say that it took longer than 15 minutes to bake the pie crust all the way. And there’s quite a bit of leftover filling.

October 31, 2011 07:03 PM
Jenifer said...

All excited to try my hand at these, I purchased the cookie cutter and expensive heavy-duty non-stick mini muffin pall!!

Made them yesterday and had MUCH pie filling and MUCH dough left to make a small pie!!! Would not have needed to use the rolling pin at all.

It also took 28 minutes to bake them, rather than 12-15 minutes.

Will adlib the recipe next year.

October 31, 2011 10:00 PM
Ali said...

Was it that expensive??
But I LOVE the idea I’m doing it for thanksgiving!! Ohh… Thx for the recipe (:
Hope you have a good thanksgiving!!(:

November 15, 2011 08:17 PM
Recipes said...

Great ideas Can I have one to taste..LOL

November 15, 2011 10:22 PM
Symphony Baldwin said...

Came back to these for year two. Our daughter is super tiny compared to her friends, so we love to share “itsy-treats” with her classrooms.

November 18, 2011 12:59 AM
Julie M said...

methinks i will use this approach with some minced meat. i have some folks who like it and others who don’t. this would give a nibble.

November 18, 2011 06:26 PM
Shannon R said...

I just made these and they took a lot longer than 12-15 min. I would say they took 25-30 min. Otherwise great recipe.

November 22, 2011 03:14 PM
Erica said...

I’m so glad this got pinned! I’m attempting right now. I’m NOT good at baking but this looked and simple enough for even me to try. Thank you!!

November 23, 2011 05:32 PM
Rebecca said...

When I made these my filling was tacky when they cooled down.. is that normal? I’ve never made pumpkin pie before so I wasn’t sure.

November 24, 2011 05:26 AM
Victoria said...

Just made these for Thanksgiving! Totally a success :) Everyone loves them!

Thanks for the great idea!

November 24, 2011 11:00 AM
lu said...

just made these! I just made them round, and put a little dollop of whip cream on top. they took about 24 minutes total- I didn’t want to mess up the filling, but the crusts never fully cooked. if I make them again, I’ll prebake the crusts. still super yummy/cute tho!

November 24, 2011 09:25 PM
kandeel kid12 said...

here are mine i love them!!! i used fresh pumpkin!

November 29, 2011 09:37 PM
Renny said...

Oooooh, I don’t know how I missed these before, but seeing them got me SOOOOOOO excited!!! I LOVE pumpkin, and for my birthday (in October) I always have a pumpkin party. I’m not gonna lie, I even thought, “I should have these at my wedding!!!” I am single. That is how much I love these.

February 21, 2012 06:24 PM
jackson said...

What temperature do you bake them at?

February 24, 2012 07:17 PM
jackson said...

never mind overlooked it! sorry!

February 24, 2012 07:24 PM
Cindy Murdaugh said...

Sooo cute, can’t wait to make some!

July 28, 2012 09:30 PM
sandra said...

so cute, can’t wait to give the recipe to my daughter

August 10, 2012 04:37 PM
Alisha said...

These are SOOOO yummy!!!
thanks for the fun recipe!

August 13, 2012 10:09 PM
Anonymous said...

Do you think you could make these with pecan filling and a pecan on top?? These sound yummy and so cute! Thanks fo sharing!

August 18, 2012 10:03 AM
Becky said...

Can these be frozen?

September 11, 2012 02:50 PM
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