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
Yield: 24 mini pie bites

Pumpkin Pie Bites

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes


  • 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


  1. Preheat oven to 350 degrees Fahrenheit.
  2. 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.
  3. 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.)
  4. Apply egg whites from one egg to the top edges of each pie.
  5. Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined.
  6. Spoon mixture into each pumpkin-shaped pie crust.
  7. Bake for 12-15 minutes.
  8. Remove pies to cool and repeat with second pie crust. Place the muffin tray in the freezer to cool it quickly for re-use. Keep refrigerated.
  9. 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.


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

Leave a Reply

Your email address will not be published.

612 comments on “Pumpkin Pie Bites”

  1. has anyone tried freezing these? i’d love to know how they turned out

  2. So adorable. lovely ideas. Keep it up.

  3. sorry! I mean would! HaHa!

  4. I love these!!!!!!! I have to make these for my sisters halloween party! The only thing i wold change is to make a little bump on the bottom of the crust (like the bottom of a pumpkin or apple) to make it a little more like a pumpkin. I can not wait to try these out!

  5. Just made these and was kinda bummed that the tops cracked :(
    I’m still looking forward to putting cute faces on them and biting into this pumpkiny deliciousness!

  6. I LOVE this idea…I linked this recipe and your spider cupcakes up to my HALLOWEEN RECIPE Linky party!! thanks so much for sharing this wonderful idea with us all!

  7. I made these for work today and it’s a huge hit! so easy!!

  8. I just love all your ideas, You are very inspiring! :)
    The book is Wonderful too!

  9. You’re a genius Lady. This is all going to cost my mom soo much.

  10. I did this last yr with lemon, blueberry and apple filling. I didnt think to do pumpkin which is my fave and these are soo cute will have to make some yummy!

  11. So, I love your cute recipe, but I was wondering if it only works with the recipe for pumpkin pie you listed, or if I could use my own. Because I make a really yummy pumpkin pie, but it’s different from the recipe you have, mine doesn’t use cream cheese.

  12. These look so amazing! I wish i could find pumpkin in the store, then these would be this weekend’s snack!

  13. These are incredible! Personally I really dislike pumpkin pie, but my husband and 3 of our 4 kids love them, this would be such a sweet little treat for them :) I would imagine they’d be freezable, yes?

    But i hate the idea of cream cheese and chocolate.+ it makes you FAT

  15. I’m 10 years old and I love to bake!! I can’t wait to try these tonight! We’re having a 50’s theme!

  16. Thank you so much Bakerella for what you’ve done. I’ve made the cake pops with much success, and am browsing around for more ideas. Everything that I’ve tried has been wonderful so far (I’ve had terrible luck with other foodbloggers’ attempts at project- and recipe-writing in the past) keep up the excellent work!

  17. Great work and nice pics!
    I really feel hungry now!

    food social network * wine social network

  18. I love these, they taste great and look good too!

  19. Looks like a great idea for dinner parties at halloween.

  20. Too bad I didn’t stumble upon this at Thanksgiving! What a great idea for my daughter, who loooves pumpkin pie. Thanks!

  21. Really great one !!!

  22. Do you think it would be alright if I used a 12 cup muffin pan?

  23. How do you think of all these amazing ideas!! So inventive!!

  24. Great idea. The right contrast between the dough and the pumpkin filling.

    Greatings from Germany

  25. I’ve made these and they are SO yummy and super easy. My daughter and I are still going to make them after the holidays. Thank you!

  26. Since i am diagnose with Celiac Disease Diet. and can only eat gluten free food, i was looking for a place to shop food thet are free from gluten, i was searching on the web, till i finely find this web site selling only gluten free food, great customer service, fest shipping, i really enjoyed to shop there, i am doing my weekly orders there,

  27. LOVE them… we had these at thanksgiving this year after MONTHS of talking about them…… they were a HIT!!!

  28. Amazing and seems so easy too! I know that pumpkins are not only delicious, but also very healthy. So, these will be great for kids and the way you put them in these tiny tarts just makes it look really cute and i’m sure with some creativity, they can even look cuter!

  29. Gosh, these look great! So much fun to just pop a mini pumpkin pie in your mouth instead of cutting a pie, getting plates… Love it!

  30. i always love your posts. you always have such creative and interesting ideas, and i like the idea of creating bite-sized desserts! the guy who made pie pops is cool too!

  31. choose TWLOHA as your charity and VOTE

  32. Thanks for the wonderful idea! I made these for a work potluck on Thanksgiving night and they were a huge hit! Instead of regular chocolate for the drizzling, I melted some white chocolate chips and added a small amount of vegetable oil as suggested. It was hard to just eat one. Thank you!

  33. Eileen – Yes, they are made with mini muffin pans.

    Did you brush the tops with egg whites? That helped the crust brown for me.

  34. I made these in addition to my Pumpkin Pies for Thanksgiving, and these turned out SO great! My husband made a suggestion to add a dollop of Cool Whip to the tops, we did, and they were even better!

  35. I made 125 of these mini-pumpkin pie tarts for staff and students at Hayes Primary School, Kenley, England. I’m on a teacher exchange and this recipe gave them a perfect introduction to pumpkin pies! They couldn’t believe that it was a sweet treat and not savory! THANK YOU!

  36. My son (who is away at college) sent me this website on StumbleUpon with a request that I make them for Thanksgiving. He is not a big dessert eater, but does like pumpkin pie and he really loved these! He said they had the right “ratio” of crust to filling (his major is Engineering, ha, ha). He must have eaten half of them yesterday. I’m sure this will be a family tradition from now on. Thanks!!!

  37. I am sad that I waited until the night before Thanksgiving to try these. There was enough pie crust for 36 minis & more than enough filling…and they never, never browned. Did you really use mini muffin tins? I just can’t figure it out.

  38. I tried this recipe and made a homemade crust using a standard tassie crust recipe with 1/4 whole wheat flour. They turned out rather bland. I think I’ll try 1/2 brown sugar for the filling and perhaps using condensed milk. They were very much enjoyed by my nieces, though.

  39. I just made these instead of a traditional pumpkin pie for Thanksgiving! They are so good! We plan on serving them with a little whipped cream.

  40. I’m making these with my daughter today to take to Thanksgiving dinner! What a perfect treat! Thank you for all your great ideas!

  41. Somehow I missed this post the first time around — just found my way here via the Not Martha blog. These are adorable!

  42. Do you think they can be made in regular sized muffin pan? What would the adjusted cooking time be?

  43. Bakerella,
    Is there a reason you use this specific pumpkin filling recipe? I am only wondering if it’s possible to use a lower fat filling and still get the same effect (using egg whites and ff evaporated milk)…or if you’ve tried and it doesnt turn out the same. My family is wanting me to try this for our Thanksgiving this year…and well thats a lot of pressure! I have big shoes to fill against my moms traditional pumpkin pie. I’d appreciate any feedback you could give. Thanks so much! and I love your site : ]

  44. These look delicious! I am a college student and have limited cooking equipment. Do you think these would work with a standard-sized muffin tin?

  45. me and my mom are making these for our family this year.(: they’re very cute, and will definitely be a topic this thanksgiving.(:


  46. I made these today for a tailgate and they were incredible!! I doubled the recipe and it turned out absolutely amazing… and I still have a lot of the filling wrapped up in the fridge to make more tomorrow!

    I ran into the cream cheese problem too, with it being real clumpy in the mixing process.. but then, I didn’t read that the cream cheese needed to be at room temperature (whoops!) and stuck it in right from the fridge. it wasn’t too much of a problem though. I just left it sitting for ~15 minutes almost fully mixed, then beat it to death with a whire whisk. turned out nice & creamy!

    the best part though — they didn’t fall! somehow mine managed to stay nice & poofy after cooling. really cute!

    thanks so much!

  47. I just made these for a potluck at work and everyone LOVED them! Thanks, Bakerella!

  48. These look so adorable! I totally would love to make these!!

  49. I made these over the weekend, and my family LOVED them!! Thanks for the recipe!

  50. These were the biggest hit at my party!! The husbands were demanding I give their wives the recipe, it was too cute!! Thank you for all your fabulous ideas!

    I am finally checking out Cake Art today and I’m beside myself w/ glee!!! ;)

  51. Lovely! I just made them yesterday and they are almost gone! Thanks for the idea & recipe!

  52. Made these and LOVE them! Will make them again for Thanksgiving. Wish I had read your tip about putting the pan in the freezer between batches. I think I messed up my middle batch from both the pan and the dough being too warm. I know now though, and they will all be perfect next time! I had two pumpkin cutters, but neither were the right size. A large biscuit cutter worked great though. Here are pics!

  53. MediSin – ‘m guessing it had to do with real pumpkin

    Holly – If you baked them for the time stated, they should be fine.

    Mrs. Q – so weird

    Whitney – good luck

  54. These are too cute! I just made them for a Fall dessert party I’m hosting tonight and they came out fantastic! Unfortunately mine aren’t as pretty as those, but we can’t all expect to be as amazing as the Bakerella! Thanks!

    xoxox Shauna

  55. The cookie cutter is huge! So is the pan! I feel like 3 inches is giant. 3 3/4th? I’m going to test it out…

  56. YUM! I am so excited to try these out! I don’t have a mini cupcake pan so I am going to try making regular sized cupcake ones! Hopefully they’ll turn out!

  57. looks so easy, cant wait to try it!

  58. I made these this weekend. They were delicious and adorable and A ROYAL PAIN IN THE ARSE!! Maybe it was my (non-stick!) pan, but any crust sticking up and over the top lip glued the pastry in after baking, making these very difficult to get out of the pan without shattering. Next time, perhaps I’ll try a light layer of oil on the top of the pan. Yes, next time, because they were so well received, I guess I’ll have to make them again. :>)

    I’m editing a copy of the recipe to change the ingredients list to “2 eggs” and then “one egg white” because when I referred back to the list, I dumped all three eggs in the bowl before figuring out what you meant dividing the eggs. Yeah, that’s what baking with two kids is like.

    Oh, and I got over 30 tarts and then had enough batter left over to make a mini pie. Huh?

  59. I just made these and I’ll tell ya, everyone knows I CAN’T make pie. But I made these! and my son screamed “These are the best pies!” But I’m afraid they are not quite done. How do I know when they are “done”?

  60. Hi Bakerella,
    These are so cool!
    I tried to make them at the weekend, but I kind of messed it up – I was going to decorate them for halloween, but they turned out brown instead of orange, and the filling bubbled up and then cracked, so I couldn’t really decorate them. They still tasted great, and my boyfriend ate a worrying number of them, but I’m just wondering if anyone has any tips on how to get them orange and avoid the filling cracking?
    I think maybe it might have something to do with the fact that I used a real pumpkin, which was initially quite yellow (I live in England and we don’t seem to do canned pumpkin). Anyway, I’d be very grateful if anyone has any ideas, cos I’d love to make some that look as good as these. Anyway, it’s 1.30am so I’m off to make the maple pancake mini muffins…
    Thank you!

  61. domestic girl – I haven’t tried it out, but let me know if you do.

    Melissa – I didn’t spray mine at all, but I was extra careful not to get any of the eggwhites on the sides of the crust. That would cause it to stick to the pan.

  62. Beautiful little pies and such a great idea!

  63. Did the recipe say to spray the muffin tins with a cooking spray? Because I tried this recipe and my first two batches of these little buggers were a little difficult to remove from the pan. The next two I lightly sprayed and they popped right out. Checked the recipe and didn’t see it mentioned anywhere and thought it might be helpful to other readers.

  64. I love your obsession with mini things. I have the same problem! I will be linking!

  65. Wow, they look so amazing! No doubt they’d go pretty quick.

  66. This blog is so great! And I absolutely fell in love with this recipe. It would be perfect for Thanksgiving. Now I can’t wait to make it for my family!
    I adore the pictures you include! Thanks so much for the great recipe!

  67. very cute. I wish I had seen these later. I have this page book marked. Hopefully it will still be up or next holloween.

    I may still use them without the face for Thanksgiving.

  68. So cute! I wish I had the patience to do this. I think I would eat them all once they come out of the oven. If it gets there!

  69. Love it!

    Could this recipe (- cutting the pie crust) be used for just a regular pumpkin pie ?

  70. These were a great recipe. Check out my blog about baking these delicious treats and ofcourse my shout-out to your website! (

  71. My step-daughter and I made these this morning and not only are they sooo cute, but they are also soooo yummy! Love the cream cheese taste in the pumpkin pie! Thanks so much for such a cute treat!

  72. I loved making these! Of course they took ten-million years because I only have a 12-muffin pan, but I eventually realized that there was no need to alternate cups because the crust didn’t rise that much. As long as I made sure the stems were facing alternate directions, I was golden. My filling also came out with lumps of cream cheese (I let the cheese sit out for 1.5 hours so I think it was pretty warm) and there were some lumps left in them after they were baked, but it didn’t affect the taste any. The bites were light and delicious, and I actually ran out of vanilla so I used 1/2 tsp of almond extract, which gave them a really unique zing that I enjoyed a lot. They were a big hit last night at my Halloween Party – not a crumb left and lots of compliments! Thanks!

  73. These were delicious! Thank you!

  74. I am so untalented when it comes to baking. I was determined to make them. I didnt screw it up at all! Every batch came out PERFECT! I made other silly pumpkin faces. I cant wait until my daughter wakes up so i can show her! She’ll be so proud to share these with her friends at her preschool halloween party! Thanks sooooo much!!

  75. I made these tonight using my favorite Libby Pumpkin Pie recipe. If you use the pie filling recipe, it will make about 36 so you would need more pie crust. I made 24 and then cooked the remaining pie filling in 2 custard dishes. Also, with pie filling you need to cook them for 30 minutes and I left the egg wash off of the second batch because it tends to burn the edges when cooking for a longer period of time.
    I will try your recipe with the cream cheese next.
    This is such a great idea, I may make several of my favorite pies in this mini version for Thanksgiving as it would be great to have the minis on a buffet. I always want to try all the desserts and this idea makes it so easy.

  76. Just made these last night for my mom to take to her senior ladies’ Halloween-themed get-together. With the ready-made pie crust, it was so easy, and the filling is delicious (loved the addition of cream cheese!). I didn’t have a pumpkin cookie cutter, so I used a 3″ biscuit/cookie cutter with a scalloped or flower edge. I folded in every “petal” but one to make the stem, and they turned out perfectly! And of course, the little chocolate faces are to die for! Thanks for the great recipe that is sure to be a hit with the ladies tonight!

  77. These are just TOOO cute! They need a dot of whipped cream though. =) YUM!

  78. Oops – sorry! I didn’t realize there were 4 pages of comments until mine showed up at the end here.

    I now see this was asked and answered. They will last a few days in the fridge, so I will make Tuesday night and serve Friday afternoon. Can’t wait to try them!

  79. These are so cute! I’m not a very experienced baker, so would someone please advise how far in advance these could be made? I see that it says “Keep refrigerated”, but should they be served the same day? Would they get soggy if made 3 days in advanced?

  80. SO GOOD! I made these last night and handed them out to friends and family – looks like I’m going to have to make more next weekend! Thanks for all the great (and yummy) ideas!

  81. birdycake – it just looks like the ingredients weren’t mixed good enough.

  82. My boyfriend and I made half a batch of these tonight, and they were great! The storebought pie crust we used was actually plenty big enough to cut all the bite-crusts out of without any additional rolling, and we topped them with whipped cream. They vanished rapidly. I’m a TA, so I figure I’ll make a double-batch on Thursday and take them in to my students–just in time for Halloween.

  83. My birthday is the 30th, day before Halloween, so I plan to bring these in as my birthday treat for work :)

  84. I just made these tonight and they are so yummy! Although, while they are cooling, a few keep seeming to disappear and my husband says he knows nothing about it…. ;) They are a success! Thanks!

  85. I’m so psyched! I planned on making these for Thanksgiving, but now I get to make them sooner. They’re going to be a surprise treat for my sister, who LOVES pumpkin pie. She’s 5 months pregnant & we just found out she’s having a baby boy! **Thanks for the creativity :)**

  86. by the way, do you have a button I could put on my blogs? if available.. thanks :)

  87. I made this little delights twise already and I just can’t get enough of it. That’s when I decided I had to share it with more people.
    Now it’s also posted on another blog I write on:

    thank U!

  88. I made these last night with the help of my boyfriend. They were so easy to make- took about an hour and a half- and they were incredibly delicious! I am bringing them to a Halloween party and I think everyone will love them!!! Thanks for the recipe!!

  89. I just want to say THANK YOU, THANK YOU, THANK YOU! I have finally gone from the Mom that throws my treat on the table at parties and hope no knows it belongs to me, to the Mommy that holds her head up high and people are begging for the recipe afterwards.

    I’ve always wanted to experience taking something to a party and not having to bring ANY home, I want to thank you for giving me that experience with these cute little pumpkins! I’m also known as the Cake-Ball queen with those delicious Red Velvet cake balls. Even my babysitter would rather be paid with cake balls then money :)

    Your the best! Love the new website and for making baking so much FUN!

  90. This is an AWESOME recipe!!
    I had a lot of leftover pumpkin pie filling so I used another pie crust sheet to make another dozen.
    Also, my pumpkin cookie cutter was TOO SMALL so instead I used the brim of a pint glass and worked it in the small muffin tin.

    The cream cheese is THE BEST PART of this reciple!!

  91. These look adorable! I am linking to them from my blog today. So cute!

  92. I made these last night and topped them with Cool Whip from the spray can and they were awesome!! They were supposed be a thank you gift for my neigbor but they didnt make it out of the house; guess I’m making another batch!

  93. hi bakerella!!! love love love your old blog and new site! we tried your beautiful pumpkin pie bites… sigh… not as pretty as yours…. but very tasty! maybe you can tell me why mine look so goopy? :) mmmm…you make it look so eaasy peasy!

  94. OH MY stinking goodness…. these are ADORABLE.

    I am soooo going to have to make these… I can’t wait!!!!

    Your amazing! :-)

  95. Made them for Thanksgiving and linked to them on my blog, thanks so much for the recipe!

  96. michelle – look near the cookie dough.

    Amy W. – Yep. 3 3/4 inches.

    dotti – funny, I didn’t have to at all. they came right out. I wonder if you got your egg whites on the dough and the pan. That would cause it to stick.

    Ann – I don’t think so. The surface would not be hard enough.

    Sharon – a few days

    Tara – 1 cup

    Sara – yeah, use a mixer next time.

  97. I finally found time to make these……super easy, and the taste great! I need to practice my face-painting skills! :-) Love your site, keep up the great work! I will tackle those cake pops next…….too stinkin’ cute!

  98. You have the most amazing and creative ideas! These little pumpkins are absolutely adorable.

  99. You’ve got a really beautiful site!

    I’m an editor at, and was wondering if you and your readers might be interested in our latest free downloadable eCookbook, 15 Fun Halloween Recipes:

    It’s got everything from savory snacks to dessert cakes – kids will love it!

  100. These are just too cute. I made them last night for my Supper Club tonight. I wound up mixing the filling with a whisk and a spatula, instead of putting it into my mixer. I was being lazy, and just didn’t feel like taking out the mixer. The cream cheese didn’t quite spread out, it sort of lumped a bit into little lumpy pieces. It almost looked like cottage cheese in the mixture. I whisked it as much as I could to combine everything. I figured it would spread out as it baked. Wrong! I bit into one, to find that it was just as lumpy lol They taste fine, and they are cute, I just wish the cream cheese would’ve cooperated. I am sure all of my Supper Club girls will love it. :) Thanks Bakerella!

  101. What size can of pumpkin did you use?

  102. Love Pumpkin anything! These look too cute! I’m going to make a few batches to take along to the pumpkin patch this coming weekend. How long do you think they’d last in the fridge?

  103. These look so awesome! I can’t wait to try them! How do you come up with all your ideas? I currently love baking but I never think of anything so original!

  104. Made this last weekend and it was a hit! Made another batch soon after and got the same response..all gone! Thank’s for posting cute and neat ideas…

  105. ugh! MUST try these! pumpkin anything is myfavorite and these are SO cute!

  106. OMG. So I’ve been all, “Wonder why I haven’t seen anything from Bakerella in my reader lately…”
    Yeah. I hadn’t put your new domain in my feed! Ahem. Problem solved.
    So glad I stumbled on these though–totally making them at Thanksgiving!

  107. Thank you so much for this post! Can’t wait to make them for my office’s Halloween potluck! :)

    Do you think it’s possible to use a black edible marker to draw the jack-o-lantern faces? My piping skills are horrible (your precision is amazing!).

  108. I didn’t see the 1 CAN canned pumpkin, and I used the whole dumb can. I thought there was a lot of filling. My pumpkins came out gooey and stupid. :(

  109. I just made these last night and should have greased the muffin pans first – wasn’t in the directions so I figured there was enough oil in the dough not to have to do that – wrong! some of the muffins came out in pieces – not very pretty. So just a word of warning to those of you who haven’t tried them yet.

  110. These are so cute! Thank you for sharing! I’m going to make them for a Halloween party we’re having later in the month.

  111. I am in love with this idea! I ordered a mini muffin pan because I wanted to try your other recipes and I can’t wait to try this one!

  112. I just tried this recipe and my husband and kids loved them! My oldest wants me to make them for her VIP week next week, so we tested them out today. Yum!

  113. Thanks for sharing. i can’t wait to make these tonite.

  114. Oh my gosh, these are soooo CUTE. I think I’ll make them for my Halloween work party which is titiled “Spaghetti “Spook”tacular”. I just hope some of them make it to the party. Linda :)

  115. P.S. For those looking for a cookie cutter, I got one from Target just a few days ago and it was the perfect size! It was with all the seasonal halloween/fall section.

  116. I made these and sent them to work with my husband – his entire office RAVED! So I made some for a girl-get-together over the weekend and again, people couldn’t stop talking about them. I’ve sent the link to your website to so many people just because of these darling little bites! Thanks for the how-to and recipe! They’re fantastic!

  117. so cute i could just die! i am definitely using this recipe for fall, maybe even thanksgiving…thanks so much!

  118. Too doggone cute!!!!!!!!

  119. I am currently making these using a pumpkin pie recipe for the filling … I think I should have used yours! My pumpkin pie requires a longer baking time and I have no idea how long to do this! I will let you know how it turns out regardless! yikes!

  120. I just made these for my husband. So cute! So tasty!

  121. These are just darlin’ ! ALMOST too cute to eat….. thanks for sharing!

  122. I made these today exactly as your recipe was written. They were easy and so delicious! I will make these a lot throughout the holiday season. Thank you!

  123. you can probly use any kind of pie filling to

  124. Love this idea! Did you use the Wilton cookie cutter? I saw it at Kroger but it looked too big. :)

  125. Hi Michelle,

    I just bought eh Pillsbury pie crusts at a local Metro store – check in the dairy aisle with the rust of the Pillsbury products (cookie dough rolls etc.)
    Good luck!

  126. Thanks for the inspiration and I will give these a try this weekend…If they come out half way pretty, I’ll take a pic for you.

    Love your blog and thanks again for all the inspiration!


  127. These are SO adorable! I love, love, love the jack-o-lantern tarts! I am definitely making these for work and/or a Halloween party. And I love pumpkin pie … genius!

    Michelle, President’s Choice doesn’t have a frozen pie crust yet?? You could look in the store’s refrigerated section with biscuits and rolls. When I lived in Ontario (Burlington), we stocked up on Pillsbury pie crusts during shopping trips to Buffalo … sad, yes – but “essential”!! But making a pie crust from scratch isn’t too hard if you have a food processor – you can do it! :-)

  128. Hi Bakerella.
    Love these little pumpkin desserts.!!! How cute. I have a question though, I cannot find pie pastry dough for rolling in my grocery stores here in Ontario. All I see is puff pastry, phyllo pastry and premade tart shells and premade pie shells. Other then having to make my own pie dough which would be alot of work, where would I find the pie dough? Hope you can help.
    thanks so much

  129. Perfect – and if you’re Canadian, you don’t have to wait….Thanksgiving is THIS weekend!

  130. I let them cool, but the more I think about it, I am pretty sure that it was because my oven sucks. I made another batch and let them cook longer while keeping watch. In the end they baked for about 35 minutes, which probably should have made them look like charcoal brickettes, but instead they are perfect. Time to get a new oven!
    Thanks for your help!

  131. Thats the best EVER!!!!

  132. Marty – sure, I think so

    nicola, jan – it’s listed in the post – but it’s 3 3/4 and I think it was from wilton.

    NancyB – chocolate melted and piped on with a ziploc bag

    wendy – sounds like it wasn’ room temp enough or not mixed well enough

    sarah – brushed with egg whites

    Anon- thanks!

    Erin – Hi, I’m not Erin so I think you have my site confused with another. I don’t have any smores. Not yet anyway.

    Corey – sounds like a diff size pan. I didn’t have any trouble. They came right out. If you brushed with egg whites – maybe you had too much and it got under the crust causing them to stick.

    Mandy – maybe you just needed to cook them longer. Did you eat them right out of the oven or let them cool first?

  133. Oh, I love these!! My daughter is going to England next week for 2 months and will miss Thanksgiving at home for the first time. I am planning a mini-Thanksgiving dinner for this Sunday before she departs. These little pumpkin pie beauties will be perfect!! Thanks for the great idea!!

  134. These don’t exactly qualify as cupcakes, but the idea of mini-pumpkin pies is a cute one!

  135. OH. MY. GOSH.
    these are so cute, thanks a million for posting!!!!
    gotta make em soon.

  136. Hi Bakerella!

    Thanks for another fantastic recipe! I made these last night using a star cookie cutter, so they look a bit like flowers! Just tucked the ends under. I also didn’t alternate cups and was pleased to find that none of the crusts cooked together.

    I was able to get 48 minis using just one batch of the filling. I was so pleased to get more then I bargined for! My husband too. :) These are for a special event and I don’t normally let him have more then one to taste. Since I had double, he thought it would be best to try a few….just to make sure they were ok! :)

    Thanks again!

  137. I saw these on Tasty Kitchen–OMG, cutest baby pie ever! I’m going to make them for my daughter’s “Halloween party at the dojo” and I’ll bet they will be GONE, and so much easier than what I made last year. ;)

  138. made these today. they turned out great, but FYI folks, I got 36 from the recipe and could have made another 4 or 5 if I’d had enough pie crust. no pumpkin cutter, so I used the top of a jelly jar and used the scraps for the stems. they’re a little time consuming when cutting out the shapes and fitting them into the muffin tins, but they turned out so cute and they are gooooooooood. give them a try!

  139. These are so cute! I am going to make them for the kids school parties this year :)

  140. I just made these and when I took the first bite, the inside was pretty soft still. I am not that great of a cook so I am just wondering how to know for sure that they are fully cooked (since there is egg in the filling).
    Thank you!

  141. You da best Bakerella! These were a big hit at our Oktoberfest this weekend and super fun to blog about!

    Thanks for being so generous in your recipes & creativity!

  142. Thanks for the inspiration… always! I was so excited to make these! And I just posted my mini pies…

  143. I can’t wait to make these! Perfect for lunches and a King Frost Parade.

  144. Thanks for all your great ideas! I actually made these Friday and took them to a party that night…they were indeed incredibly easy and so, so good. Thanks again!

  145. I made these last night, and they are adorable!! I used my own pumpkin pie recipe for the filling, but the idea was brilliant! Of course, mine didn’t look nearly as pretty as yours, but I sort of expected that, haha. Thanks so much for sharing!

  146. You come up with the cutest things! I don’t even like pumpkin pie but I will make these for sure ! :)

  147. I made these with a 3″ flower shaped cookie cutter, and I loved the scalloped top that came out.
    The filling is the best pumpkin pie filling yet.
    Here’s a picture of mine:

  148. wow Bakerella!! I just had to make these with my 6 year old son and we had a blast making them and eating them! YUM!! It was my first bakerella recipe and now I’m sure we’ll be trying many more! I appreciate all your pictures and detailed info on how to make everything. I’m sure it takes forever to do that but I certainly appreciate it! Thank you so much!

  149. I LOVE THIS IDEA! I never think ‘let me make this into something mini and bite size’.. I always think to make something bigger.. I think its the italian girl in me lol.. I recently made black forest cake and tried cherry pie filling for the first time and im gonna try your pie pops.. another awesome idea! =]

  150. I just made these today & they turned out great, but I had 2 slight problems…I used the exact same cookie cutter you used & rolled the dough fairly thin, but when I stuffed it down into the cup, I didn’t have enough to make a nice rounded edge all the way around like you have in your pics. It is almost like maybe your mini muffin pan was smaller than mine? I figured all mini muffin pans were the same size. And I also had a little problem getting them out of the pan…they flaked A LOT & some of the stems broke off. Any suggestions because I would love to make them again!

  151. OMG! This it too cute. Glad I didn’t bake my pumpkin pies yet. This is too darling.

  152. WOW! Thank you for enriching my moods of mini~delights! This is the cutest!
    It is now on my blog

  153. I made these for a girl’s poker night last night and they were a HIT. People bypassed the wings, chips etc. and went right to these. Thanks for another great idea.

  154. too cute!!! i’m going to make these for my two year old’s playgroup. and then they can decorate them!

  155. Beyond…charming, brillant, adorable!!

  156. I love them ! You never cease to amaze me with your cute and clever ideas.

  157. Eh…I thought these were ok. Looked like a lot of work. I don’t like pumpkin so – eh.


  158. made these last night, they are wonderful!!

  159. My daughter made these for her dad’s bday last night. They were a big hit. So cute…you can’t eat just one!

  160. Hello from one Erin to another! I have a very serious question and I hope you have time to reply! Last year at Halloween time my mom and I were checking your site for recipes for something tasty to take to our family get together we have ever year. WE found smore bars, or smore brownies on your website (we think)! We baked them and we made them and everyone loved them! We are going to the same get together and promised those yummy treat to find that the recipe is gone. I have scanner your previous posts searching in vain for this recipe. We are starting to think that we are nuts and there was never a recipe. If you could help me in any way, you would have two very happy women…and about 100 other people that expect them at this party would be happy too! If you can help lead me to the post I am missing I would appreciate it sooooo much! Thank you! Erin

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

  162. I made theses for My MOM’s of special needs kids group. HUGE hit for some very special moms. My teen daughter and chesescake lover said they were heaven in a bite!!!

    Love your site and ideas!


  163. i made them and was so impressed. they were the perfect sweetness, and so fun to eat! big success! thank you!

  164. Hi Bakerella! I’m making these punkin’ bites right now and your directions are perfect! Too bad I forgot the eggs on the first batch. Bummer. :( Can’t wait to blog about the cuties that are about to come out of the oven. Eggs and all!

    You are delightful – thanks for the fall recipe!

  165. These are so cute! My mom cooks down pumpkin each year and freezes it… I think I just may make some of these for a family Christmas party next week…. yes… we celebrate Christmas in October… could be worse… could be August – yes we’ve done that too. :)

  166. okay, that’s it! i need to tell you how much i appreciate you! you never, ever disappoint…i cannot TELL you how many people i have pointed to your site, how many of your projects i’ve made and looked like the start that i’m emphatically *not* on the very first try…thank you for making the kitchen such a fun place to be with my daughter and friends. :o)

  167. Ok, got the stuff to make these. They look sooooooooo good. I am tellin’ ya I think my butt grows every time I visit your site.

  168. ^^^She did say what size cookie cutter she used and it has been asked (and answered) many times in the comments section.

  169. I just made these. They turned out fine although I will make my own crust next time as the pre-made stuff just isn’t that tasty.
    It would be useful to know what size cookie cutter you used as the one I have is just a tad too small for the mini muffing tins. I ended up using a 3 inch biscuit cutter.

  170. My daughter and I tried these last night…they were AMAZING!!! Thanks for the fun idea and recipe. My whole family loved them, they will definitely be a part of our Thanksgiving this year.

  171. I can’t wait to make these for the church harvest party!

  172. Yay! Thanksgiving is next weekend in Canada, so I’ll be making these to take home to Saskatchewan!

  173. Adorable and they look SO yummy! Can’t wait to try them. Thanks for sharing!

  174. Those are so effing adorable I can’t even stand it.

  175. I MADE ‘EM, I MADE ‘EM!! They turned out so cute and SOOO delicious!! I have a raging case of indigestion now because I can’t stop eating them! I can’t wait to make more tomorrow to share. They are so easy!

    And whoever asked earlier about little bits of cream cheese…I had that too…just couldn’t get it all to blend. But they still turned out DEEELICIOUS. : )

  176. It’s perfectly acceptable for me to ditch a Mom’s Day Out in order to make these, right????

  177. I want 3 with fresh whipped cream please!
    How do you keep coming up with these insanely awesome ideas? That’s why you are Bakerella!!!

  178. every time i visit the page i can’t help thinking…’too freakin’ cute’…gonna have to make them for the halloween b-day at work!

  179. Awww, they’re adorable, especially teh little jack-o-laterns – nice job!

  180. Bakarella, you never cease to amaze me! Thank you for your generosity in sharing your talent. My 3 and 5 yr. old grandchildren will be ‘over the moon’!

  181. Do the pumpkin tops brown naturally or did you brush the pastry with something?

  182. Try to use a little bit of Baking Powder in the filling. :)

  183. I’m making these for my daughter to take for Super Friday tomorrow. I check in with you every week to see what new cool thing I want to make!! I’m going to make the little pumpkin faces and I’ll post a pic on my blog later!


    Thanks so much for sharing!!!!

  184. Absolutely adorable! Can’t wait to make them for my grandson’s classroom. Thanks for including the ingredients for pumpkin pie spice as well as the alternative instructions should we NOT have a pumpkin shaped cookie cutter. I suppose it’s common-sense enough and that I would have thought it through sooner or later –but now I can simply get started on this instead of running out to find a pumpkin shaped cookie cutter.

  185. I made these for a birthday party today and they were a huge hit! I actually had cans of pie filling that I needed to use up from my clearence shopping but they worked great! Thanks for the inspiration just in time for fall!!

  186. I love these little pumpkins! Amazing how you come up with all of these creative ideas! Thank you!

  187. These are the perfect size! I could eat several of them and not feel as guilty as I would if I ate several slices of pie. I am going to make these for Thanksgiving!

  188. LOVE IT! I didn’t do very well on my first try w/ the pie pops, but I was rushed and trying to entertain company at the same time! Can’t wait to try these now – Bakerella you’re great!!

  189. i made them and mmmm mmmm. delicious. i like the crust a little more than the pumpkin in pumpkin pie, so these were perfect! i used fat free cream cheese and they turned out just fine. i also had the little cream cheese bits in mine though, but they tasted just fine!

  190. Hi

    Does anyone know how to make your own pumpkin filling? I’m in Australia and there’s no such product as canned pumpkin available. I really want to make these though!

  191. Thank you for sharing this idea. It will be wonderful to use for my next Disabled American Veterans and Auxiliary meeting in October. I am going to use Splenda (fake sugar) in place of the real sugar and sugar free chocolate. These will be just perfect for the meeting. Thank you again for sharing esp. since I would have never thought of anything this cute on my own…LOL

  192. So cute with the little faces!

  193. Oh my goodness, I’m utterly in love with these! What a truly brilliant idea …. this is why you have achieved such Goddess-like levels of respect! :-)

    These are going on the must make list. For sure. Thanks!!

  194. I made these this afternoon and yes, they’re cute and easy! And even more, delicious! I have a question though, should there be little cream cheese bits in the filling or did I not have the cream cheese soft enough when I mixed the ingredients? Thanks!

  195. Those are adorable! I might just make them for Halloween this year. You have amazing ideas!

Leave a Comment »