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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.

Dough

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.

Pre-baked

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

Cute!

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

Optional
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.

Enjoy!

Pumpkin Pies

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611 comments on “Pumpkin Pie Bites”

  1. can i make these ahead & freeze them.

  2. 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.

  3. 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!

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

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

  6. 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

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

  8. 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!

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

  10. Can u freeze these after?

  11. 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.
    Thanks

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

  13. 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!

  14. 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 :)

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

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

  17. 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!

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

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

  20. 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

  21. I love this idea!

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

  23. I LOVE PUMPKIN PIE!!! THESE ARE SO ADORABLE!!! AMAZING JOB!!!

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

  25. 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.

  26. Soooooooooooooooooooo cute!

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

  28. 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!

  29. 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….

  30. 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!

  31. 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!

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

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

  34. 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 :)

  35. 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…….

  36. Thank you so much for this Pumpkin Pie Bites recipe!

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

  38. 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.

  39. 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.

  40. 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!

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

  42. 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!

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

  44. pumpkin pie bites

  45. Thank you! Here are mine. With a link back to you of course.
    http://kdrausin.com/blog/2012/10/26/pumpkin-pie-bites/

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

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

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

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

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

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

  52. 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.

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

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

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

  56. 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?

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

  58. 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!

  59. 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! :)

  60. 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?

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

  62. 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.

    thanks!

  63. 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 :)

  64. I WANT TO COOK IT SO BADLY

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

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

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

  68. So clever and adorable! Thank you!

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

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

  71. any suggestions in making these low fat?

  72. 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.

  73. 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?

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

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

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

  77. Does anyone know the nutrition facts?

  78. 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.

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

  80. 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!!
    Sam

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

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

  83. love to win a mixer.

  84. 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.

  85. 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

  86. These are ADORABLE! I love this!!! ?

    Natalya, Ruff House Art

  87. 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.

  88. 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….

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

  90. 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

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

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

  93. 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.

  94. Can these be frozen?

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

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

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

  98. Sooo cute, can’t wait to make some!

  99. never mind overlooked it! sorry!

  100. What temperature do you bake them at?

  101. 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.

  102. 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!

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

    Thanks for the great idea!

  104. 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.

  105. 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!!

  106. 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.

  107. 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.

  108. 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.

  109. Great ideas Can I have one to taste..LOL

  110. 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!!(:

  111. 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.

  112. 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.

  113. 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.

  114. 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?

  115. 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?

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

  117. 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!

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

  119. 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

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

  121. 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?

  122. 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.

  123. Pamperedchef.biz/funcookingwithkathy – book a party with me and I’ll make these at your show!

  124. 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!

  125. 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!

  126. I love the pumpkin bites!!!

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

  128. Just found you on Pintrest.com. 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!

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

  130. 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 :)

  131. These are darling!! I’m linking to this on a mega Halloween Treat round up post on my blog this month : )
    Jaimee @ craft-interrupted.blogspot.com

  132. 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!

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

  134. 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!

  135. 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!

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

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

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

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

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

  141. 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?

  142. 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!

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

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

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

  146. Haha. aww these are so cute with the smileys.

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

  148. 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.

  149. 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!

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

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

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

  153. 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!

  154. 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?

  155. I like t kdfjhyvlknggkuvm tmjrm kjglmhjlogp;hjmu[;

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

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

  158. 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!

  159. 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.

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

  161. What size is the can of pumpkin?

  162. 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!

  163. 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!!

    THANKS

  164. 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?

  165. 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.
    Thanks!

  166. 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

  167. 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! :-)

  168. 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!

  169. 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.

  170. 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?

  171. 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…

  172. ???~?????~?????~

  173. 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!! :)

  174. Do you think these would freeze well?

  175. These are too cute!! I love pumpkin pie!

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

  176. 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!

  177. 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!

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

  179. 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! :)

  180. 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!!!

  181. 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?

  182. 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)

  183. That is precious.
    I like the way you think.

  184. One more quick note, these freeze great!

  185. 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!!

  186. 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.

  187. 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!

  188. 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?

  189. 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?

  190. Cute as can be :)

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

  192. 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!

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