Easy Pumpkin Pie Bites


Homemade Pie Crust 2 pre-made, ready to roll pie crusts
1 (8oz) package cream cheese, softened to room temperature
1 cup pumpkin puree
1/2 cup sugar
2 eggs + 1 egg for egg wash
1 tsp vanilla
1 tsp pumpkin pie spice
Whipped cream


  • Preheat oven to 350 degrees.
  • Grease and flour (or use nonstick cooking spray) a mini-muffin pan. Set aside.
  • Roll the dough or pie crust out on a floured surface with a floured rolling pin.
  • Using a round cookie or biscuit cutter (approximately 3 inches diamater) cut at least 24 rounds out ( or 12 rounds of each pie crust, if using store bought)
  • Carefully press each round into the mini-muffin pan. Use your fingers to round the ends into a pie crust.
  • Brush egg wash from one egg to the top edges of each pie.
  • Using an electric mixer, beat the cream cheese and sugar until smooth. Add eggs one at a time, beating each until combined.
  • Add pumpkin puree and beat to combine. Stir in vanilla and pumpkin pie spice.
  • Spoon mixture into each mini pie crust almost up to the top.
  • Bake for 15-20 minutes or until golden around the edges.
  • Remove from oven and let cool on a cooling rack, or chill in the fridge for 30 minutes.
  • Top with whipped cream and sprinkle with more pumpkin pie spice or cinnamon on top and before serving. Keep refrigerated.
  • Pies will be puffy when they come out of the oven, but will sink back down when cooled.

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