This recipe offers a delightful twist on the classic pumpkin pie. Indulge in the delectable Mini Pumpkin Pie Treats, which are individual pumpkin desserts adorned with pie dough shapes.
They're everything you love about traditional pumpkin only in a cute bite-sized portion! You may find it hard to eat just one...I know I did!
Check out all the other easy pumpkin dessert ideas for even more delicious recipes.
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I love to experiment with making "tiny" desserts or hand-held desserts that are perfect for dessert buffet tables for the holidays.
These bite-sized treats offer everyone the opportunity to savor the deliciousness of pumpkin pie without the risk of over-indulging or feeling guilty about it.
Looking for more easy desserts? Try my Mini Bundt Cakes, Mini Pumpkin Cheesecakes and Pecan Pie Tartlets.
Table of Contents
- Mini Pumpkin Pie Bites
- Helpful Kitchen Tools
- Ingredients
- Recipe Substitutions and Variations
- Step-by-Step Directions
- Pumpkin Pie Circles
- Pie Tamper
- Top Tip
- Filling Instructions
- Baking Instructions
- Pumpkin Pie Cut Outs
- Mini Pumpkin Pie Cut Outs
- LOVE this recipe? SAVE it for Later!
- Top Recipe Tips
- Storing, Freezing, and Thawing Tips
- More Recipes to Love
- Indulge in Flavor, Not Ads - Get Your Ad-Free Digital Cookbook Today!
- 📖 Recipe Card
- 💬 Comments
Mini Pumpkin Pie Bites
Over the weekend, I made these delicious mini pumpkin pie treats. They're very similar to the Mini Flower Pumpkin Pies I shared last year, but I made them even prettier by placing a mini baked pie crust cut out on top of the treats as they came out of the oven.
So delicious and they will look beautiful on your dessert table for Thanksgiving or any Fall gathering.
Helpful Kitchen Tools
Fox Run Tart Tamper, WoodMore InformationPie Dough CuttersMore InformationBiscuit Cutter SetMore InformationMuffin Pan, 24 Cup MiniMore Information
Ingredients
Make sure you print out the recipe below and save it for later!
- 1 double recipe of pie dough, you can use store purchased as well.
- Granulated sugar
- Eggs
- Libby's 100% Pure Pumpkin
- Evaporated milk
- Pumpkin Pie Spice
Recipe Substitutions and Variations
- Invest in the pie dough tart tamper. It really does help to form the pie dough correctly in the tart pan.
- Purchase a set of mini pie dough cutters to get the cute little pie crust shapes.
- Be careful when baking these as oven temps vary. Take into consideration the type of muffin or tart pan you are using. A muffin pan will give you bigger mini pies, so they will take longer to bake than if you were using the tart pan or mini muffin pan.
- When you place the leaf cutout on top of the cooked pie, press it in slightly so it adheres to the cooked pumpkin pie center. Otherwise, the leaf cutout could slide around and fall off.
- If you have extra dough, which you might, roll it out and cut out more shapes using your leaf cookie cutters. Brush with the egg white, sprinkle with cinnamon sugar and baked again in the oven for about 12 minutes.
Step-by-Step Directions
Step 1: Add the pure pumpkin pie, evaporated milk, eggs, white sugar, and spices to a mixing bowl.
Step 2: Combine all ingredients using either an electric mixer or a KitchenAid Mixer.
Pumpkin Pie Circles
Step 3: Roll out the dough until it's about ¼ inch thick. Use a traditional biscuit cutter to get the round shape. You can also use a mason jar lid to get circle shapes or even a juice glass works great too!
Pie Tamper
Step 4: You can use your fingers to press the pie dough into the mini muffin pan. You can use a mini tartlet pan as well. However, I'm always finding that my nails will pierce the dough or accidentally tear the dough. The best tool to use when adding delicate pie dough to a muffin pan is a tart tamper.
Top Tip
I use this tart tamper. for so many different pastry recipes, especially when I make my mini quiche recipe. One tart tamper is under $5.00 on Amazon.
Filling Instructions
Step 5: Using a small scoop, fill up each tart with the pumpkin pie mixture. Be careful not to overfill them.
Baking Instructions
Step 6: Bake in a 400°F oven for 15 minutes; checking after 10 minutes. Since they are small pies, they bake much quicker than a full sized pie. You know they are done when you insert a knife in the center and it comes out clean AND the pie crust is a nice color.
Pumpkin Pie Cut Outs
Step 7: To achieve a pretty mini pie, it is important to bake the pie dough shapes separately. If you don't, the pie dough shapes will sink and the pie filling will bake up over and above the shapes; which is not what we want.
- While the mini pumpkin pies are baking, roll out the second pie dough.
- Using the mini-cookie cutters, cut out the shapes that you want to place on top of each mini pie.
- Place the shapes on a parchment lined baking tray and brush with an egg glaze. You can sprinkle a little white sugar on top of each shape as well.
- Bake in a 400°F oven for 10 minutes or until the shapes are golden brown.
Mini Pumpkin Pie Cut Outs
Step 8: Once you remove the mini pumpkin pies from the oven and while the pies are still warm, immediately place a baked pie dough shape on top of the still warm pie and press making sure the pie dough shape is sticking to the pumpkin pie filling.
You need to be quick with this step. If you wait too long, the filling of the pumpkin pie will start to firm up and the pie dough shape will not stick.
Let cool slightly in the pan before removing to a baking rack to cool completely before serving.
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Top Recipe Tips
- If you don't have biscuit cutters to get the round pie crust shapes, you can use a mason jar lid to get circle shapes.
- Biscuit cutter - you can use a traditional biscuit cutter to get the round shape. There's even biscuit cutters that have crimped edges! They give a really cute look to the mini pies.
- You can use a mason jar lid to get circle shapes.
- A juice glass works great too!
- Another great tool to use is a pastry wheel cutter. You can even use this tool to cut slices in the pastry dough when making lattice pies.
Storing, Freezing, and Thawing Tips
Refrigerator: Allow the mini pumpkin pies to cool completely to room temperature then place them in an airtight container or plastic storage bag in the refrigerator for up to 3 days.
Freezer: Protect your mini pumpkin pies from freezer burn by wrapping each one in plastic wrap or aluminum foil before placing them in an airtight container or freezer-safe plastic bag. This extra layer of insulation will keep them fresh for up to 2-3 months in the freezer.
Thawing: When you're ready to enjoy them again, simply thaw them in the refrigerator overnight. You can enjoy them at room temperature.
More Recipes to Love
- This recipe for Pumpkin Cheesecake Parfaits combines my love for cheesecake and pumpkin pie!
- Pumpkin Spice Cookie Cups - starts out with a cake mix!
- Another delicious easy recipe for Mini Pumpkin Bundt Cakes that starts out with a cake mix. And there's a video too!
- Pumpkin Spice Pull Apart Bread - video too!
- A very popular recipe on my site is our Pumpkin Dump Cake.
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📖 Recipe Card
Mini Pumpkin Pie Treats
Ingredients
- 1 double recipe of pie dough
- ¾ cup white sugar
- 2 eggs
- 1 - 15 ounce can Libby's 100% Pure Pumpkin
- 1 - 12 ounce can evaporated milk
- 2 to 3 teaspoon Pumpkin Pie Spice
Method
- Beat eggs in a large bowl with an electric mixer.
- Stir in the pumpkin, sugar and Pumpkin Pie Spice.
- Gradually add in the evaporated milk and combine.
- Set aside while you prepare the pie crust.
- Roll out the dough and using a biscuit cutter, cut into shapes and press into the bottom of each individual tart pan.
- Using a small scoop, fill up each tart with the pumpkin pie mixture. Bake in a 400 degree oven for 15 minutes; checking after 10 minutes.
- Since they are small pies, they bake much quicker than a full sized pie. You know they are done when you insert a knife in the center and it comes out clean and the pie dough is a nice color.
- While the pies are baking, roll out the second pie dough.
- Using the mini-cookie cutters, cut out the shapes that you want to place on top of each mini pie. You will have leftover dough.
- Place the shapes on a parchment lined baking tray and brush with an egg glaze.
- Bake in a 400 degree oven for 10 minutes or until the shapes are golden brown.
- As soon as you remove the pumpkin pies from the oven, place a baked pie dough shape on top of the still warm pie and press lightly. Let cool slightly in the pan before removing to a baking rack to cool completely.
- Transfer pies to a wire rack to cool before serving.
Nutrition
Notes
Tried this recipe?
Let us know how it was!This recipe has been updated since it first appeared in 2014 with new photos and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!
Karly Campbell says
Love the little bite sized desserts and these are perfect! Thanks for linking up with What's Cookin' Wednesday!
Heidi's Wanderings says
Bite sizes of pumpkin pie how delightful. I featured your recipe in my Thanksgiving Dinner Recipe Roundup.
Andrea Bates says
These look really yum. I'm not a big pumpkin pie fan in general, I love the pumpkin flavor in things but the texture gets to me. But I might be able to eat one of these minis. And I think my husband and daughter would love them.
sarahslittlekitchen says
These pies are so cute! They look so so good! Yummy!
Susan F. says
So cute - and I love the idea of them being easier at a buffet than slices of pie! This caught my eye at the #WonderfulWednesdayBlogHop #99.
Aimee - The Crazy Craft Lady says
These are just so cute! Pumpkin pie is by far my favorite sweet treat!
Rochelle Stephens says
Aren't these just the cutest? I could eat them all up! 😀
Alexis AKA MOM says
They are so amazing looking!
Patty Anderson says
Pinned and stumbled. These look fabulous Lois!
Bev Carter says
These look so good and very pretty. It would be nice to have a taste of pie instead of eating a large piece.
Thanks for sharing,
Bev