Make adorable, bite sized pies, perfect for Holiday parties or a Thanksgiving dessert spread. These mini pies are a real crowd pleaser and the perfect ratio of crust to filling. Make these with store bought, refrigerated pie crust and canned pumpkin pie filling, or use my delicious from-scratch recipes below for a buttery flaky crust, and perfect, creamy pumpkin pie filling. Either way, these are delicious, simple, and a fun way to serve a traditional Thanksgiving dessert. So, go ahead and indulge this holiday season, with itty-bitty pies. Be sure to check out my other miniature pie recipes for the perfect dessert table, and be able to enjoy a bite of every single dessert without the guilt or leftover slice sitting on your plate.
Pumpkin Pie Bites
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons sugar
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, ice cold, cut into 1/2" cubes
- 5-7 tablespoons ice water
- 3/4 cup plus 2 tablespoons (half of a 15 oz can) pumpkin puree (100% pumpkin, NOT pumpkin pie mix)
- 1/4 cup packed dark brown sugar
- 3 tablespoons granulated white sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1 large egg
- 1/2 teaspoon maple or vanilla extract
- 3/4 cup half & half
- whipped cream or cream cheese frosting for topping (optional)
Directions
Prepare Pie Crust (skip this if using pre made refrigerated pie crust):
Combine flour, sugar, and salt with a pastry blender, fork, or in a food processor. Blend in butter until mixture looks sandy, like a coarse meal, with little balls of butter. Add water 1 tablespoon at a time, until dough comes together. If dough is still crumbly, add more ice water a little at a time if needed. Flatten into disks and cover with plastic wrap. Do not over knead dough, little balls of butter should be visible. Refrigerate for at least an hour.
Combine flour, sugar, and salt with a pastry blender, fork, or in a food processor. Blend in butter until mixture looks sandy, like a coarse meal, with little balls of butter. Add water 1 tablespoon at a time, until dough comes together. If dough is still crumbly, add more ice water a little at a time if needed. Flatten into disks and cover with plastic wrap. Do not over knead dough, little balls of butter should be visible. Refrigerate for at least an hour.
Prepare Pumpkin Pie Filling (skip this if using canned pumpkin pie mix and follow directions on can):
In a small saucepan over medium heat, combine the pumpkin, sugars, spices, and salt. Heat for about 3-minutes, stirring constantly. Remove from heat and transfer to a large bowl, let cool. Once pumpkin mixture has cooled, beat in the egg, flavoring extract and cream, stirring until smooth.
Assemble:
Preheat oven to 350 degrees F. Spray a mini cupcake/muffin pan with nonstick cooking spray, set aside.
Roll out pie crust, on lightly floured surface, to 1/8" thick. Using a pumpkin shaped cookie cutter, or a round cookie cutter/rim of a glass (approximately 2 1/2 – 3 1/2 inches diameter). Carefully press dough into each of the 24 wells of your mini cupcake/muffin pan, pinching a stem out of dough. Fill each mini pie crust with filling about 2/3 full. Filling will rise during baking so do not fill each cup to the top, or they will overflow.
Bake for 15-20 minutes or until golden brown around the edges. Let cool on a wire rack. Serve warm or at room temperature. Top with a dollop of whipped cream if desired. Refrigerate leftovers.
