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Irresistible Pumpkin Pie Bites

By Emma :

Everyday Culinary Delights👩‍🍳

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Pumpkin Pie Bites Recipe

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Hello, dear readers! Today, I’m overflowing with gratitude for the opportunity to share one of my absolute favorite recipes with you – Pumpkin Pie Bites. As we inch closer to the holiday season, these little delights are sure to bring a smile to everyone’s face. Whether you’re hosting a cozy family gathering or need a crowd-pleasing treat for a party, these bite-sized wonders are anything but boring!!

Ingredients

Butter Pie Crust:

  • 1¼ cups flour
  • ¼ to ½ tsp salt
  • ½ cup cold unsalted butter (cubed)
  • 2 tbsp to ¼ cup ice water (or buttermilk or milk/vinegar mix)
  • ½ tsp vinegar (if not using buttermilk)

Creamy Pumpkin Pie Filling:

  • 4 oz softened cream cheese
  • 1 cup canned pumpkin puree (unsweetened)
  • ¼ cup melted butter
  • 1 tsp vanilla
  • 1 large egg
  • 1 large egg yolk
  • 1¾ cups powdered sugar
  • ½ tsp cinnamon
  • ½ tsp pumpkin pie spice
  • Pinch of salt

Homemade Whipped Cream:

  • 2 cups heavy cream
  • ½ cup powdered sugar
  • 1 tsp vanilla (optional)

How to Make Pumpkin Pie Bites

1: Prepare the Pie Crust

  1. Mix the Dry Ingredients: In a large bowl, combine the flour and salt.
  2. Add Butter: Cut in the cold, cubed butter until the mixture resembles coarse crumbs.
  3. Incorporate Liquid: Gradually add the ice water, buttermilk, or milk/vinegar mix, mixing until the dough just comes together. Add the vinegar if using regular milk.
  4. Chill: Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

2: Make the Creamy Pumpkin Pie Filling

  1. Combine Ingredients: In a medium bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, melted butter, and vanilla, mixing until well combined.
  2. Mix in Eggs: Beat in the egg and egg yolk.
  3. Add Dry Ingredients: Gradually mix in the powdered sugar, cinnamon, pumpkin pie spice, and a pinch of salt until smooth and creamy.

3: Assemble and Bake

  1. Preheat Oven: Preheat your oven to 350°F (175°C).
  2. Roll Out Dough: Roll out the chilled pie crust dough on a floured surface to about 1/8-inch thickness. Use a round cookie cutter to cut out circles.
  3. Fill the Molds: Press the dough circles into mini muffin tins, ensuring they cover the bottom and sides.
  4. Fill with Pumpkin Mixture: Spoon the creamy pumpkin filling into each crust.
  5. Bake: Bake for 20-25 minutes, or until the filling is set and the crust is golden brown. Allow to cool completely.

4: Make the Homemade Whipped Cream

  1. Whip the Cream: In a large mixing bowl, beat the heavy cream until soft peaks form.
  2. Add Sweetener: Gradually add the powdered sugar and vanilla (if using), and continue to beat until stiff peaks form.
  3. Top the Bites: Dollop or pipe the whipped cream onto the cooled pumpkin pie bites just before serving.

Helpful Tips

  • Chilling the Dough: Don’t skip the chilling step for the dough; it helps create a flakier crust.
  • Pumpkin Purée: Make sure to use unsweetened pumpkin purée, not pumpkin pie filling.
  • Whipped Cream: For best results, whip the cream right before serving.

Substitutions/Variations

  • Crust Alternatives: Use pre-made pie crusts if you’re short on time.
  • Spices: Feel free to adjust the spices to your liking. More cinnamon or nutmeg can add a different twist.
  • Toppings: Top with a sprinkle of cinnamon or a drizzle of caramel for extra indulgence.

Frequently Asked Questions

Can I make these ahead of time?

Absolutely! You can prepare the pie bites a day in advance and store them in the refrigerator. Add the whipped cream just before serving.

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Can I freeze Pumpkin Pie Bites?

Yes, you can freeze the baked pumpkin pie bites (without the whipped cream) for up to 2 months. Thaw them in the refrigerator overnight and top with fresh whipped cream before serving.

More Delicious Recipes

I hope you love these Pumpkin Pie Bites as much as I do. They’re a delightful combination of creamy filling and flaky crust, topped with a cloud of homemade whipped cream. I’m already excited for you to try them and share them with your loved ones!

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Pumpkin Pie Bites Recipe

Irresistible Pumpkin Pie Bites


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  • Author: Emma
  • Total Time: 55 minutes
  • Yield: 24 pumpkin pie bites 1x

Description

These Irresistible Pumpkin Pie Bites are a delightful combination of creamy pumpkin filling and flaky butter crust, topped with homemade whipped cream. Perfect for any holiday gathering, these bite-sized treats are sure to impress your guests and bring a touch of seasonal warmth to your table.


Ingredients

Scale

1¼ cups flour

¼ to ½ tsp salt

½ cup cold unsalted butter (cubed)

2 tbsp to ¼ cup ice water (or buttermilk or milk/vinegar mix)

½ tsp vinegar (if not using buttermilk)

4 oz softened cream cheese

1 cup canned pumpkin puree (unsweetened)

¼ cup melted butter

1 tsp vanilla

1 large egg

1 large egg yolk

1¾ cups powdered sugar

½ tsp cinnamon

½ tsp pumpkin pie spice

Pinch of salt

2 cups heavy cream

½ cup powdered sugar

1 tsp vanilla (optional)


Instructions

Prepare the Pie Crust: In a large bowl, combine flour and salt. Cut in the cold, cubed butter until the mixture resembles coarse crumbs. Gradually add the ice water, buttermilk, or milk/vinegar mix, mixing until the dough just comes together. Add vinegar if using regular milk. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Make the Pumpkin Filling: In a medium bowl, beat softened cream cheese until smooth. Add pumpkin puree, melted butter, and vanilla, mixing until well combined. Beat in the egg and egg yolk. Gradually mix in powdered sugar, cinnamon, pumpkin pie spice, and a pinch of salt until smooth and creamy.

Assemble and Bake: Preheat oven to 350°F (175°C). Roll out the chilled pie crust dough on a floured surface to about 1/8-inch thickness. Use a round cookie cutter to cut out circles. Press dough circles into mini muffin tins, ensuring they cover the bottom and sides. Spoon the pumpkin filling into each crust. Bake for 20-25 minutes, or until the filling is set and the crust is golden brown. Allow to cool completely.

Make the Whipped Cream: In a large mixing bowl, beat heavy cream until soft peaks form. Gradually add powdered sugar and vanilla (if using), and continue to beat until stiff peaks form. Dollop or pipe whipped cream onto cooled pumpkin pie bites just before serving.

Notes

Chilling the dough is essential for a flaky crust.

Use unsweetened pumpkin puree, not pumpkin pie filling.

For best results, whip the cream just before serving.

  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 bite
  • Calories: 150 (estimate)
  • Sugar: 12g
  • Sodium: 85mg
  • Fat: 10g
  • Saturated Fat: 6g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 35mg

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