Pumpkin Pie Bites: Mini Treats with Big Fall Flavor

Pumpkin pie is a classic dessert, but sometimes you want something bite-sized, festive, and easy to serve. Enter: Pumpkin Pie Bites — everything you love about traditional pumpkin pie, but in a mini, hand-held form. These delicious little treats are rich, creamy, perfectly spiced, and nestled in a buttery crust, making them ideal for fall parties, Thanksgiving, or anytime you’re craving a quick taste of autumn.

Whether you’re hosting a crowd or prepping dessert ahead of time, these mini pumpkin pies offer all the flavor without the fuss — no plates or forks required!

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Why You’ll Love Pumpkin Pie Bites

🧡 Perfectly portioned for easy serving
🥧 Classic pumpkin pie flavor in every bite
🍂 Great for fall holidays, bake sales, or after-school treats
🙌 No slicing or messy cleanup
👨‍👩‍👧‍👦 Loved by both kids and adults

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What Are Pumpkin Pie Bites?

Pumpkin Pie Bites are mini versions of the traditional pumpkin pie, baked in mini muffin tins or with pre-made tart shells, and filled with smooth, spiced pumpkin custard. They bake up golden, creamy, and delicious — with a crust-to-filling ratio that makes them extra satisfying.

Unlike full-sized pies, these bites don’t need to cool for hours or be cut with precision. They’re simple, elegant, and ultra-shareable.

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Ingredients

Here’s everything you need to make about 24–30 Pumpkin Pie Bites:

For the Crust:

• 1 ½ cups graham cracker crumbs (or crushed gingersnaps for more spice)
• ¼ cup granulated sugar
• 6 tbsp unsalted butter, melted

Or substitute with mini pre-made tart shells or cut-out pie crust rounds.

For the Pumpkin Filling:

• 1 cup pure pumpkin puree (not pumpkin pie filling)
• ½ cup evaporated milk or heavy cream
• ¼ cup brown sugar, packed
• 1 large egg
• 1 tsp pumpkin pie spice
• ½ tsp cinnamon
• ½ tsp vanilla extract
• Pinch of salt

Optional Toppings:

• Whipped cream or cool whip
• Cinnamon sugar dusting
• Chopped pecans or toffee bits

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How to Make Pumpkin Pie Bites

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Step 1: Preheat and Prep

• Preheat your oven to 350°F (175°C)
• Lightly grease a mini muffin tin or line with mini cupcake liners

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Step 2: Make the Crust

1. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand
2. Press about 1 tablespoon of mixture into each muffin cup
3. Use the back of a spoon or small glass to press it firmly into a crust
4. Bake crusts for 5 minutes, then let cool slightly

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Step 3: Make the Pumpkin Filling

1. In another bowl, whisk together the pumpkin puree, evaporated milk, brown sugar, egg, spices, vanilla, and salt
2. Mix until smooth and creamy
3. Spoon about 1 tablespoon of filling into each crust — don’t overfill

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Step 4: Bake

• Bake for 12–15 minutes, or until the centers are just set (they may jiggle slightly)
• Let cool in the pan for 10 minutes, then carefully transfer to a wire rack
• Chill for 1 hour before topping or serving

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Step 5: Garnish and Serve

Top each bite with a swirl of whipped cream, a sprinkle of cinnamon, or a pecan half for presentation.

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Recipe Tips & Tricks

✔️ Use canned pumpkin puree, not pumpkin pie filling
✔️ For crust variation, try vanilla wafers, gingersnaps, or mini pie crust rounds
✔️ Chill before serving for best texture and flavor
✔️ Make ahead up to 2 days in advance — just add whipped cream before serving
✔️ Store leftovers in the refrigerator

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Variations

🍫 Chocolate Pumpkin Bites – Add mini chocolate chips to the crust or filling
🥥 Coconut Pumpkin Bites – Sprinkle with toasted coconut
🌰 Pecan Pie Meets Pumpkin – Layer a few chopped pecans in the crust before adding filling
🥧 Classic Crust – Use mini pie crust circles pressed into the muffin tin instead of graham crackers
🌾 Gluten-Free – Use gluten-free graham crackers or crust

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Make Ahead & Storage

🧊 Make Ahead:

• Bake and refrigerate up to 48 hours in advance
• Wait to garnish until just before serving

🥶 Freezing:

• Freeze bites (without whipped topping) for up to 1 month
• Thaw overnight in the refrigerator and serve chilled or at room temperature

🧊 Refrigerate:

• Store in an airtight container for up to 4–5 days

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Nutrition Info (Per Bite – Approximate)

• Calories: 120
• Fat: 6g
• Carbs: 14g
• Sugar: 8g
• Protein: 1g

May vary based on crust and topping choices.

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What to Serve With Pumpkin Pie Bites

These festive treats are great alone or paired with other fall favorites:

• ☕ Hot apple cider or pumpkin spice lattes
• 🍁 Cranberry-orange bars or pecan tassies
• 🍦 Vanilla or cinnamon ice cream
• 🍓 A platter of fresh fruit or berries

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Frequently Asked Questions

Can I make these without a mini muffin pan?

Yes! Use mini tart shells, mini cupcake liners, or even a regular muffin tin (adjust baking time slightly).

Can I use pie crust instead of graham crackers?

Absolutely. Roll out pie dough and cut into 3-inch circles to fit into muffin cups. Bake crusts briefly before filling.

Can I make these dairy-free?

Yes — substitute coconut cream or non-dairy milk for evaporated milk, and use plant-based butter for the crust.

Why did my bites sink or crack?

Pumpkin filling may crack if overbaked. Remove them while centers are slightly jiggly, and they’ll firm up as they cool.

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Why This Recipe Works

✅ Combines the cozy flavor of pumpkin pie with the convenience of a hand-held treat
✅ No need for slicing or plating
✅ Crowd-pleasing and easy to make ahead
✅ Great texture from crunchy crust + creamy filling
✅ Versatile for any fall occasion

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Final Thoughts: The Perfect Fall Party Treat

These Pumpkin Pie Bites are the ultimate mini dessert — big flavor in a small, shareable size. Whether you’re planning a Thanksgiving feast, bringing treats to a fall festival, or just want to enjoy a few bites of pumpkin goodness without the mess, this recipe hits all the right notes.

Once you try them, you’ll want to keep them on rotation all season long.

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