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

Sarah said...

I am so super excited to make these! I love the Pampered Chef mini muffin pan and tart shaper. If you need a great pan visit my website.

September 13, 2012 03:43 PM
Sarah said...

Sarah’s website is

September 13, 2012 03:45 PM
Liz Benitez said...

These look really really good. Can’t wait to give them a try.

September 14, 2012 10:45 AM
Kim Herrle said...

LOVE these! Way Toooooo Cute! I can’t wait to make these!!

September 22, 2012 09:10 PM
jaime said...

I already got everything that I need an I am going to try yo make these with my 3 yr old this week ill let you all know how they turn out

September 24, 2012 01:17 AM
Cali @ said...

I’m so going to make these..only sweet potato :)..yes friends it’s feeling like a sweet potato pie day today

September 24, 2012 10:42 AM
Chantelle said...

Can’t wait to make these! Did you use canned pumpkin pie filling or just canned pumpkin? I can never find canned pumpkin in my grocery store….

September 25, 2012 12:17 AM
Wendi said...

Again Angie, you’re AMAZING!!!! How do you come up with such kreative ideas?

I love the holidays and you make them so much more special because I like to try your creations with my kids, kind of a tradition now.

September 25, 2012 06:12 PM
Kylie said...

So cute!

September 26, 2012 01:45 AM
Natalya said...

These are ADORABLE! I love this!!! ?

Natalya, Ruff House Art

September 26, 2012 02:07 PM
Larissa said...

Oh my gosh those look absolutely amazing. Adorable, easy, and delicious. I’m definitely making these for our Halloween party this year. Thank you so much for this

September 28, 2012 06:56 PM
Lisa Cornely said...

These are so cute, they will definitely be on the Thanksgiving menu. Seriously, everything is better when its bite sized. Thanks for another great idea.

September 28, 2012 08:47 PM
Garry Duncan said...

love to win a mixer.

September 30, 2012 03:02 PM
Anonymous said...

This was a BIG hit in my home!!!! My kids loved it

October 1, 2012 03:07 PM
Rebekah_Schaffer said...

If you don’t have a mini pumpkin pie cookie cutter, what would you suggest?

October 3, 2012 12:31 PM
Sam said...

Hi Ms Bakerella!

I have a quick question, but first wanted to say how genius the recipe is!!! It’s a shame I didn’t think of it being a freak about pumpkin pie… lol! I just made a batch and “Mmmmm”! Delicious! And they are very filling as well…which is great because I usually can eat 2/8 of a pumpkin pie compared to only 3-4 of these. :)

Ok for my question…I have a brother as well as a friend who are both Diabetics. Would you be able to provide how many carbs are in this recipe? Once I find out the overall carbs, I will then be able to divide by 24 to get the Carbs for each Bite. It would be so much appreciated as I know my friend for sure…he is going to go nuts over these little guys!!!

Thank you!!

October 3, 2012 03:09 PM
Rae Ellen said...

OMG LOVE THESE! Just made them and they are delish!! A MUST MAKE!!! Thank you for sharing this recipe and idea =)

October 4, 2012 06:55 PM
bency said...

beautiful making love it

also loved

October 5, 2012 03:54 AM
SynthetiKat said...

This is such a fantastic idea and execution. No one I know ever wants to go to a party and chow down on a whole piece of pumpkin pie. I love it and may have to steal it for a party I’m going to soon. I’ll definitely make sure to give you credit for this if I use it. Wonderful.

October 5, 2012 11:24 PM
Madison said...

Does anyone know the nutrition facts?

October 6, 2012 01:27 PM
Patti Brown said...

These are adorable! I’ll probably use my mom’s pumpkin pie recipe, but the cream cheese idea sounds yummy, too. Hmm….

October 7, 2012 11:27 AM
Shannon Solberg said...

How cute and Yummy do these look! What a cute office snack to take!

October 7, 2012 07:26 PM
Reyna said...

Bakerella you are amazing!! How I love thee!!! thank you for you great ideas!!!

October 8, 2012 02:19 PM
Stina said...

I made these for a gathering tonight in AZ and they were a big hit.

It was a group of 5 guys and 2 gals (me included) and I really should’ve made two batches. They went fast! I made sure to warm them up for about 5 minutes in the oven before serving. Everyone wanted whipped cream though and I neglected to bring any. Thankfully the host had some.

I had a couple myself, and I think they could’ve been a bit more firm. An extra 5 or 10 minutes maybe for the initial cook time?

October 9, 2012 05:21 AM
Linda Ontis said...

OMG… These are just too cute for words. I don’t even eat pumpkin pie, but I’m so tempted to make these just because they’re so cute. Thank you for sharing.

October 9, 2012 07:04 PM
anne ferrara said...

any suggestions in making these low fat?

October 10, 2012 09:51 AM
bJ said...

If you added a bit more to each shell before baking they would puff up enough to stay high when cool.

October 10, 2012 11:02 PM
Asma said...

I have been making these for the past 3 years now. It’s the easiest and the tastiest little dessert. Thank you Bakerella!

October 11, 2012 09:08 AM
Ff said...


October 11, 2012 06:02 PM
Heidi Raker said...

So clever and adorable! Thank you!

October 12, 2012 09:57 AM
dominique said...

I made these for our team meeting Wednesday, they were super easy and a huge hit! Thanks for the sharing :)

October 12, 2012 11:40 AM
Angelina said...

Are mini muffin pans the same as mini cupcake pans?.. im going to have to start digging through my cookie cutters now :)

October 12, 2012 04:44 PM
Ff said...


October 13, 2012 12:43 AM
Ff said...

Yum yum

October 13, 2012 12:44 AM
suzy said...

Very cute! We are always too full to enjoy dessert after big holiday meals.One or two bites is perfect.

October 13, 2012 09:31 AM
Pauline said...


October 13, 2012 03:45 PM
Photopixie74 said...

These are too cute! The kids and I are making these right now. I can’t wait to try them when they are cooled off! Thanks so much :)

October 13, 2012 08:36 PM
Amber said...

I just want to clarify..

2 eggs for the filling, and the third egg is just for the egg whites for brushing the crust? (side question: what does one do with extra yolks?)

do you have to prepare/grease/spray/whatever the muffin pans before you put the crust in? i don’t usually. but.. yeah.


October 13, 2012 09:07 PM
luv2bake said...

Hi! These are adorable! what size cookie cutter did you use? thanks!

October 13, 2012 09:28 PM
Jennifer said...

hi! i just love your blog all of these are so cute and ive decided to make this for my schools bake sale and i dont know when youll answer this but what can i use as a substitute for the mini muffin pan?

October 14, 2012 04:58 PM
Amber said...

you don’t have to answer the questions i asked yesterday! after i read through all the comments, i realized you answered them so many times already for other people -__-

i want to say thank you for this recipe, though! :)

October 14, 2012 10:34 PM
Cayls said...

I don’t know about other people but I can never see the pictures it is blank with a red cross and the name of the picture. The emails also do not have any visible pictures!

October 16, 2012 05:57 AM
Carolyn said...

Thanks for recipe. I will definitely try this for Thanksgiving….

October 16, 2012 11:30 AM
Michelle said...

Have you ever made ahead and frozen them? I am thinking of the Halloween version and want to do anything ahead that I can. How long can you refrigerate them?

October 16, 2012 04:39 PM
irishbasket said...

Takes about 2 hours – I found them delicious, however they are quite time consuming!

October 17, 2012 07:04 AM
Doreen said...

I just made these!!! I got it off of Pinterest!!!!! They r sooooo good!!!! Thx for the inspiration!!! :)

October 18, 2012 02:24 PM
Donna Phillips said...

Awesome Bakerella!! I used to hate pumpkin as a child now I love it! these are on my to bake list this week-end : )

October 18, 2012 05:43 PM
Pauline said...

I baked these earlier today. They are cute and tasty.

I followed the recipe to the letter & used the identical cookie cutter. I used a nonstick muffin pan so didn’t grease it.

October 18, 2012 11:22 PM
Sherri said...

having a problem getting the completed pies out of the muffin tins.. Any suggestions?

October 19, 2012 01:06 PM
Sara v said...

Made these with traditional pumpkin pie filling recipe and turned out great- just have to bake a bit longer!

October 21, 2012 12:15 PM
Angieangel said...

I was just wondering what size of pumpkin cookie cutter was used?

October 21, 2012 02:06 PM
Stefanie said...

Adorable!! Perfect for the children’s Halloween parties at school.They are much cuter and healthier too, that the usual cupcakes. Thank you!

October 23, 2012 03:07 PM
flo said...

I made the and they are soooo awsome and delicius… Thank you for the beautiful recipies!! Greetings from Greece!! :))

October 25, 2012 08:38 AM
Renea Ratzloff said...

These are adorable. I can’t wait to try them out with my students. Good for a vegetable lab too.

October 29, 2012 04:34 PM
Kdrausin said...

Thank you! Here are mine. With a link back to you of course.

October 30, 2012 09:57 PM
Sharon said...

pumpkin pie bites

October 31, 2012 03:34 PM
Allison said...

Is there any way I can use a reg muffin pan?

November 1, 2012 01:58 PM
Kassie said...

These just came out of the oven! They did not turn out very smooth, the cream cheese stayed lumpy. I mixed and mixed but it wouldnt smooth out, I assume because i added the eggs before smoothing it out. If I make again I will add a bit more sugar and more spices and I will beat the cream cheese and sugar before adding the eggs and vanilla. Overall they are cute and tasty! And with the extra dough I made Cinnamon Crust!! (Roll our remaining dough, dollop butter on it, sprinkle with cinnamon and sugar, fold over edges and bake at 375 or 400 til browned! Yum!

November 3, 2012 04:03 PM
Elda said...

Please help. We do not get canned pumpkin. Can I use pumpkin that I cook myself and mash it up?

November 6, 2012 03:39 PM
Caroline said...

How necessary is it to brush the crusts with egg? Could I save an egg and skip that step? I’m making them for 1st graders for their Thanksgiving feast and I’m sure none of them would notice if the crusts weren’t browned!

November 7, 2012 10:27 PM
Bakeca Incontri Roma said...

Great recipe! I adore it!

November 8, 2012 08:55 AM
Debra said...

In the oven as I type! So excited! What a great idea. I am serving at a wine tasting tonight to show how great pumpkin pie will pair with a moscato I’m selling.

2 tips that I found helpful. Beat the cream cheese before adding other ingredients. I didn’t and it is a bit lumpy.

Also, pour ingredients into a gallon zip, snip the corner, and pipe into the cups. MUCH faster and neater than spooning.

November 8, 2012 10:37 AM
Stephanie said...

I would like to know if this is the Wilton pumpkin comfort grip cookie cutter. I am seeing all sorts of these cutters but none with the measurements you specified. I bouth one and it measured 3 1/2 in across…but it looks too big..please help.

November 11, 2012 10:33 PM
yvonne said...

These look great! do you think these would freeze well?

November 12, 2012 07:03 PM
Rachel @ said...

Thank you so much for this Pumpkin Pie Bites recipe!

November 13, 2012 12:34 PM
Deanie said...

Soooooooo, did we decide this is a regular muffin pan, or mini? Any reason why you can’t use a regular pie filling recipe? Yours sounds good but I’ve already purchased “stuff” for my recipe……Just wonderin…….

November 13, 2012 02:02 PM
Deborah Dulaney said...

AMAZING! Although instead of pie crust I used Pillsbury’s crescent flat dough… they didn’t turn out as ‘cute’ but they sure are scrumptious! Thanks for the recipe… I think I’m gonna try cupcake sized ones for Thanksgiving :)

November 13, 2012 08:19 PM
Lauren Hawkins said...

What a great idea!!! Is there a way to do this with graham cracker crusts?

November 14, 2012 11:13 AM
Annie Wilhelm said...

Can these be frozen and then thawed if I want to make them before the Thanksgiving feast?

November 17, 2012 07:49 PM
Katie said...

I tried this, but they stick to the pan :( how did you get them to not stick? Other then that, they are great! And the hubby likes the ones that break!

November 20, 2012 08:30 PM
Sara said...

I just made these. I am so excited to bring them to work tomorrow and to my family for Thanksgiving. Thank you for the great idea!

November 20, 2012 10:33 PM
Val said...

Adorable! Fun to make. Any tricks how to get them out of the tin? I am not a “kitchen gal” so I have missed something here….

November 21, 2012 10:40 AM
Val said...

Okay, I used a different mini tray and they popped right out. So, if you are having difficulties getting the cuties out, perhaps it is your pan. I am curious now so am making another batch and will use non-stick spray to see if that helps my “dysfunctional” tin!

November 21, 2012 10:53 AM
Villa said...

I think these little pumpkin bites need a little more sugar! I also used the cream cheese crusts, they were pretty good!

November 25, 2012 09:03 PM
Tien said...

Soooooooooooooooooooo cute!

November 26, 2012 01:16 AM
Colleen said...

I made mini sweet potato pies and mini apple pies from this idea. The only problem I had is storing them. I put them in a cupcake container and the next day, the crust was soft. When I took them out of the oven and let them cool, the crust was my favorite part, but the next day in the container made the crust lose that “lovin’ feelin” Can anyone suggest storage ideas? I would always need to make them a day in advance and would like to know how to retain the texture as right out of the oven.

November 26, 2012 02:04 PM
yemek tarifleri said...

they look very delicious. Thanks, i will try it.

December 19, 2012 12:29 PM
katt said...


December 19, 2012 05:34 PM
vera lorentzen said...

I made these before I found this web-site and I also made some apple pies like this.They were so cute.

December 23, 2012 05:39 PM
Vivi said...

I love this idea!

December 31, 2012 08:37 AM
Summer berries said...

Omg awesome I’m only 12 and I’ve been baking for like forever and I’m always on your site my sister claims I’m obsessed

January 5, 2013 04:20 PM
Melanie said...

I have not seen anything like this in all of my 11 years. So darn cute!

January 16, 2013 10:59 AM
Marie said...

What size cookie cutter did you use for the mini pan? Love the idea!

August 23, 2013 02:19 PM
Madi said...

I LOVE LOVE LOVE your recipes! When I bake I use your recipes! How do you get so inspired? I especially love this recipe because my family really likes pumpkin pie!

October 14, 2013 10:10 AM
Coco in the Kitchen said...

These are so cute.
Easy to pop into your mouth and eat a bunch, too!

October 14, 2013 11:33 AM
Valerie said...

These look amazing! If I didn’t want to use egg in the filling, what could I substitute? Thanks!

October 17, 2013 08:29 AM
Emily said...

Can I use evaporated milk instead of cream cheese? That’s what I always use for pumpkin pie and I have that on hand and not cream cheese.. Would I use the same amount?

P.S. I love the chocolate faces :)

October 20, 2013 03:23 PM
Clara said...

I made these for a party last night. Make sure you cream the cream cheese together with the sugar BEFORE adding the rest of the filling ingredients! The recipe says to mix everything together at the same time – I did this, and the cream cheese refused to incorporate properly. I had to transfer the batter into a pot and heat it over the stove in order to get the cream cheese to melt down and incorporate into the batter. Other that that, the recipe turned out fantastic, and these cute little guys were gobbled up within minutes!. A real crowd pleaser!

October 20, 2013 04:46 PM
KG said...

Where did you get the cookie cutter? I saw one on wilton but they only had a giant 4 x 4! Sheesh!

October 23, 2013 02:54 PM
Adeline said...

These are so cute….my question is –with the cream cheese are they more like cheese cake ? or do they have the consistency of regular pie ?
I would love to make these…but my g’kids don’t like cheese cake.

November 10, 2013 09:30 PM
amanda said...

Can u freeze these after?

November 26, 2013 08:59 AM
Page said...

Used egg nog instead of cream cheese and finished with whip cream and pecan brittle

November 29, 2013 01:42 PM
Beth Ann said...

I just made these and they are AMAZING! Thank you so much for this delicious recipe! Super easy and quick! I can’t wait to make them again!

September 4, 2014 04:49 PM
Lt. Sweat said...

Here is the recipe for the pumpkin pie bites. It’s too much to type so just forward it to Michelle please & thank you :)

September 10, 2014 01:57 PM
C said...

Any tricks on getting them out of the pie tins?? They turned out beautifully in the tins.. and they tasted great!!.. but they were more like pumpkin pie dallops at my house :D

November 15, 2014 09:30 PM
C said...

Second batch is perfect!! Figured it out!!! :D Thanks for the awesomely fun recipe!!!!

November 15, 2014 10:19 PM
Resep Kue said...

Those look wonderful! I think I might even try them with peacan pie filling for a vaiety of mini pies

October 5, 2015 01:44 AM
Melanie Lovisa said...

Do you bake the pie crust before you put the pumpkin in? I am definitely going to make these for Thanksgiving. Thank you so much for posting this!

October 13, 2015 12:13 PM
Angie said...

I just made them, and I think the cream cheese was too much. Not enough pumpkin flavor, and I did as the recipe called for. They are so cute !!! Anyways, I’m taking them to a Halloween party tomorrow.

October 30, 2015 09:13 PM
nina said...

can i make these ahead & freeze them.

November 11, 2015 07:35 PM
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