I can never resist these mini pumpkin pies: silky pumpkin filling, flaky crust, and the cutest little finish for any fall table. One bite and suddenly a full-size pie feels completely unnecessary.

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I’m obsessed with these Pumpkin Pie Bites because they give me that smooth, creamy pumpkin pie filling in tiny little portions I can keep grabbing without committing to a full slice. Dangerous, honestly.

I love the buttery graham cracker crumbs against the rich pumpkin puree, especially when the centers are chilled and silky. And the bite-size thing just works.

Less fork drama, more dessert in my face. I adore serving these when I want something cute but still legit pumpkin pie.

But mostly, I make them because I can eat three and pretend that was totally reasonable. Mini pie math.

Ingredients

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Graham cracker crumbs make the crust sweet, sandy, and a little crunchy.
Melted butter holds everything together and gives that cozy bakery smell.
Granulated sugar adds a quick sweet boost to the crumbly base.
Pumpkin puree brings the creamy filling and real fall flavor.
Eggs help the bites set, so they’re soft but not sloppy.
Brown sugar makes it deeper, warmer, and slightly caramel-like.
Evaporated milk keeps the filling smooth without making it watery.
Vanilla adds that soft, sweet background flavor you’ll notice.
Cinnamon, ginger, nutmeg, and cloves make it taste like classic pie.
Salt keeps the sweetness in check.
Tiny thing, big difference.
Plus whipped cream makes these feel extra fun and party-ready.
Basically, powdered sugar and vanilla turn cream into the good stuff.

Ingredient Quantities

1 1/2 cups graham cracker crumbs

6 tablespoons unsalted butter, melted

2 tablespoons granulated sugar

1 (15 ounce) can pumpkin puree (not pumpkin pie filling)

2 large eggs

3/4 cup packed brown sugar

3/4 cup evaporated milk

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon salt

For serving, optional: 1 cup heavy cream

For serving, optional: 2 tablespoons powdered sugar

For serving, optional: 1 teaspoon vanilla extract

How to Make this

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1. Preheat oven to 350°F and spray a 24-cup mini muffin tin with nonstick spray or line with paper liners.

2. Combine graham cracker crumbs, melted butter, and 2 tablespoons granulated sugar in a bowl until evenly moistened.

3. Press about 1 tablespoon of the crumb mixture into the bottom and up the sides of each mini muffin cup to form mini crusts.

4. Bake crusts 5 minutes, then remove from oven and let cool slightly while you make the filling.

5. In a large bowl whisk together pumpkin puree, eggs, packed brown sugar, evaporated milk, 1 teaspoon vanilla extract, cinnamon, ginger, nutmeg, cloves, and 1/4 teaspoon salt until smooth and well combined.

6. Spoon the pumpkin filling into the prebaked crusts, filling each about three quarters full.

7. Bake at 350°F for 18 to 22 minutes or until the centers are set and a knife inserted near the center comes out mostly clean.

8. Cool the mini pies in the tin for 10 minutes, then transfer to a wire rack to cool completely; refrigerate for at least 1 hour to fully set if desired.

9. For optional whipped cream, chill a mixing bowl and beat 1 cup heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until soft to medium peaks form.

10. Serve chilled mini pumpkin pies topped with the whipped cream.

Equipment Needed

1. Oven
2. 24 cup mini muffin tin
3. Nonstick spray or paper liners
4. Mixing bowls (one large, one medium)
5. Whisk
6. Rubber spatula
7. Measuring cups and spoons
8. Tablespoon or mini cookie scoop for filling
9. Wire cooling rack
10. Electric hand mixer or chilled bowl and whisk for whipped cream

FAQ

Can I use fresh pumpkin instead of canned pumpkin puree? A: Yes. Roast, scoop, and puree until smooth, then drain any excess water so the filling is not too thin. Use a 1 to 1 substitution for canned puree.

How do I know when the mini pies are done? A: The centers should be set but slightly jiggly when gently shaken. A toothpick in the center should come out mostly clean with a few moist crumbs, not wet batter.

Can I make the crust with something other than graham crackers? A: Yes. Use crushed gingersnaps, digestive biscuits, or shortbread for different flavors. Keep the same quantity by volume and mix with the melted butter and sugar the same way.

How long do Pumpkin Pie Bites keep and can they be frozen? A: Refrigerate up to 3 to 4 days in an airtight container. Freeze for up to 1 month layered with parchment between pieces; thaw in the fridge before serving.

My filling cracked or looks grainy. What happened? A: Overbaking or too-high oven temperature can cause cracking and a grainy texture. Bake just until set and avoid rapid cooling. Use room temperature eggs and mix just until combined to reduce graininess.

How should I serve them and can I make the whipped cream from scratch? A: Serve chilled or at room temperature with lightly sweetened whipped cream. To make from scratch whip 1 cup heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla until soft peaks form. Adjust sweetness to taste.

Pumpkin Pie Bites Recipe Substitutions and Variations

Graham cracker crumbs
- Digestive biscuits, finely crushed
- Crushed gingersnaps for a spiced crust
- Gluten free graham-style crumbs or crushed gluten free cookies
Unsalted butter, melted
- Melted coconut oil (same amount)
- Neutral vegetable oil like canola or light olive oil (slightly less if very liquid)
- Margarine, melted
Pumpkin puree
- Canned or homemade sweet potato puree
- Roasted and pureed butternut squash
- Acorn squash puree
Evaporated milk
- Full fat coconut milk for a dairy free option
- Whole milk reduced by simmering to about half the volume to concentrate
- Half and half or a mix of milk and heavy cream for richer filling

Pro Tips

– Press the crumbs up the sides with the back of a small spoon or a weighted shot glass for uniform, thin crusts. If any spots are thicker, the mini pies will bake unevenly.
– To keep the crust from getting soggy, prebake until just set and, if you want extra protection, lightly brush the warm crusts with a thin coating of beaten egg white or a little melted chocolate before filling.
– Don’t overmix the filling once the eggs are added. Whisk until smooth and homogenous, then stop. Overbeating incorporates air that can cause cracking and a spongy texture.
– Watch doneness by feel, not just time: the centers should be mostly set with a slight wobble when you gently shake the pan. They will firm up as they cool and chill. For neat servings, cool completely and refrigerate before unmolding.

Pumpkin Pie Bites Recipe

Recipe by Francis Mead

0.0 from 0 votes

I can never resist these mini pumpkin pies: silky pumpkin filling, flaky crust, and the cutest little finish for any fall table. One bite and suddenly a full-size pie feels completely unnecessary.

Servings

servings

Calories

220

kcal

Equipment: 1. Oven
2. 24 cup mini muffin tin
3. Nonstick spray or paper liners
4. Mixing bowls (one large, one medium)
5. Whisk
6. Rubber spatula
7. Measuring cups and spoons
8. Tablespoon or mini cookie scoop for filling
9. Wire cooling rack
10. Electric hand mixer or chilled bowl and whisk for whipped cream

Ingredients

1 1/2 cups graham cracker crumbs
6 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
2 large eggs
3/4 cup packed brown sugar
3/4 cup evaporated milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
For serving, optional: 1 cup heavy cream
For serving, optional: 2 tablespoons powdered sugar
For serving, optional: 1 teaspoon vanilla extract

Directions

Preheat oven to 350°F and spray a 24-cup mini muffin tin with nonstick spray or line with paper liners.
Combine graham cracker crumbs, melted butter, and 2 tablespoons granulated sugar in a bowl until evenly moistened.
Press about 1 tablespoon of the crumb mixture into the bottom and up the sides of each mini muffin cup to form mini crusts.
Bake crusts 5 minutes, then remove from oven and let cool slightly while you make the filling.
In a large bowl whisk together pumpkin puree, eggs, packed brown sugar, evaporated milk, 1 teaspoon vanilla extract, cinnamon, ginger, nutmeg, cloves, and 1/4 teaspoon salt until smooth and well combined.
Spoon the pumpkin filling into the prebaked crusts, filling each about three quarters full.
Bake at 350°F for 18 to 22 minutes or until the centers are set and a knife inserted near the center comes out mostly clean.
Cool the mini pies in the tin for 10 minutes, then transfer to a wire rack to cool completely; refrigerate for at least 1 hour to fully set if desired.
For optional whipped cream, chill a mixing bowl and beat 1 cup heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until soft to medium peaks form.
Serve chilled mini pumpkin pies topped with the whipped cream.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.