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Pumpkin Pie Bites

Pumpkin pie bites with flaky mini crusts and a creamy spiced filling—baked in a mini muffin tin for easy, no-slice fall dessert. Each bite sets in 15–18 minutes and is finished with a whipped cream swirl and cinnamon dust.
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Prep Time 15 minutes
Cook Time 17 minutes
cooling 10 minutes
Total Time 42 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 box refrigerated pie crust (2 crusts)
  • 1 tbsp granulated sugar, for dusting
Filling
  • 1 cup pumpkin puree
  • 0.5 cup sweetened condensed milk
  • 1 large egg
  • 1 tsp pumpkin pie spice
  • 0.5 tsp vanilla extract
  • 1 pinch of salt
Topping
  • 1 whipped cream
  • ground cinnamon, for dusting

Equipment

  • 1 sheet pan
  • 1 mini muffin tin

Method
 

Prep and crust
  1. Preheat the oven to 375°F and grease a mini muffin tin for easy release (visible cue: lightly greased cups with no pooling).
  2. Roll out the refrigerated pie crust and cut circles slightly larger than the muffin cups, then press one into each cup (visual cue: crust fully adheres to the sides).
  3. Dust each crust lightly with granulated sugar for a subtle sparkle (visual cue: a thin, even dusting across the surface).
Make the filling
  1. Whisk pumpkin puree, sweetened condensed milk, egg, pumpkin pie spice, vanilla extract, and salt until smooth (visual cue: no streaks and a uniform orange filling).
  2. Spoon the filling into each crust cup, filling almost to the top (visual cue: level mounds near the rim).
Bake and cool
  1. Bake at 375°F for 15–18 minutes, until the filling is set and the crust edges are golden (visual cue: centers look set, not wet).
  2. Cool in the pan for 10 minutes to firm up (visual cue: bites release slightly when the tin is tapped).
  3. Transfer to a wire rack and cool completely (visual cue: bottoms no longer feel warm and the filling is fully firm).
Top and serve
  1. Top each bite with a swirl of whipped cream (visual cue: a small glossy spiral on top of each cup).
  2. Dust with ground cinnamon for serving (visual cue: light cinnamon speckles over the whipped cream).

Notes

For clean edges and easy popping, press the crust firmly into the corners of the mini muffin tin and avoid overfilling past the rim. Store in the refrigerator up to 3 days in an airtight container; freeze baked bites without whipped cream and cinnamon for up to 2 months, then thaw overnight in the fridge and add topping after reheating.