Pumpkin Pie Bites

Darci Juris


I love pumpkin pie, but sometimes, a whole piece is just a little too much after a big holiday meal. These mini pies are just the solution. Eat as much or as little as you like. Fun to just pop in your mouth too.

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24 mini pies
30 Min
15 Min


2 pkg
pillsbury ready-made pie crust
8 oz
cream cheese, room tempurature
1/2 c
1 c
canned pumpkin
1 tsp
vanilla extract
1 tsp
cinnamon, ground
1/2 tsp
1/2 tsp
ginger, ground
1/4 tsp
clove, ground
mini muffin pan


1Preheat oven to 350 degrees.

2Roll out dough a little thinner than how it comes. Use cookie cutter or equivalent to cut 12 round shapes from each pie crust.

3Press dough shapes into a 24 cup mini muffin pan. Apply egg whites from one egg to the top edges of each crust.

4Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and seasonings together until thoroughly combined. Spoon mixture into each pie crust to 3/4 full.

5Bake for 12-15 minutes (toothpick should come out clean when inserted into center of pie).
Remove from oven and cool on wire rack.

Serve. Also fun to have a can of whipped cream in a bowl of ice next to the pies for self-service topping.

About this Recipe

Course/Dish: Pies, Other Desserts