Mini Pumpkin Pie Bites
Pumpkin is one of the flavors that say fall the most! This time of year it seems almost everything comes in pumpkin flavor. These Mini Pumpkin Pie Bites are a twist on the traditional pumpkin pie and would be a delicious little treat for fall.
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This recipe is so good and simple to make and it just screams the holidays. Who doesn’t love that pumpkin flavor and taste with every single meal?
Eating these is a non-guilty way to enjoy that pumpkin pie flavor without actually eating a whole piece of pumpkin pie!
If you like this pumpkin recipe, make certain to check out these Mini Pumpkin Chocolate Chip Muffins as well.
Mini Pumpkin Pie Bites
I love making these mini pumpkin pie bites because they’re so simple and easy to whip up. Anything that doesn’t take a ton of time has my vote for sure!
HOW TO MAKE MINI PUMPKIN PIE BITES
- ½ cup Pumpkin Pie Filling
- ½ cup Cream Cheese
- ½ cup Powdered Sugar
- Graham Cracker Crumbs
- Sugar Cookie Dough
Instructions:
Preheat oven – you will preheat to the temperature according to baking instructions for the cookie dough.
In the bowl of your stand mixer, combine the pumpkin pie filling, the cream cheese, and the powdered sugar. Mix on medium to high speed until you have a smooth and creamy consistency. You can also add cinnamon and nutmeg to the filling for extra flavor depending on preference.
Roll your sugar cookie dough to approximately 1/8-1/4” thick. You can use your favorite homemade sugar cookie recipe or choose refrigerated cookie dough from the store. Cut dough into circles using a circle cookie cutter or a glass. You should make the circles about 3”. Carefully press the cookie dough circles into a greased mini muffin pan or donut hole pan as shown. The cookie dough makes a great crust that is a little sweeter than the traditional pie crust.
Fill the cookie cups with approximately 1 tbsp of the pie filling. Sprinkle with graham cracker crumbs.
Bake in preheated oven for 5-8 minutes or until cookie dough crust is golden brown.
Remove mini pies from the oven and allow them to cool in the pan for 10-15 minutes on a cooling rack.
Once pies have cooled, remove from the pans.
The mini pumpkin pie bites can be served warm or at room temperature. Serve with ice cream, whipped topping, or alone for a delicious fall dessert.
FAQS about this mini pumpkin pie recipe
Q: Can you use phyllo shells instead of sugar cookie dough for this recipe?
A: Yes, if you want to, you can. Just read the directions on how you’re supposed to prepare them as they’re often already cooked once you buy them in the store.
Q: What other toppings can you add to these mini pumpkin pie bites?
A: This is totally up to you. I like to add some whipped cream to the top of mine and then even top that with some cinnamon. Have fun as the toppings are always some of the best parts!
If you love this … recipe, spend a few minutes to see these other …. (recipe category) that will be an amazing part of your recipe collection!
- Try this flavorful recipe Pumpkin Pie Fruit Dip!
- You’ll also love this decadent chocolate cake that’s covered in a ganache glaze. It’s positively sinful but surprisingly easy!
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What’s your favorite pumpkin dessert?
Mini Pumpkin Pie Bites
You'll love these mini pumpkin pie bites!
Ingredients
- ½ cup Pumpkin Pie Filling
- ½ cup Cream Cheese
- ½ cup Powdered Sugar
- Graham Cracker Crumbs
- Sugar Cookie Dough
Instructions
Preheat oven – you will preheat to the temperature according to baking instructions for the cookie dough.In the bowl of your stand mixer, combine the pumpkin pie filling, the cream cheese, and the powdered sugar.
Mix on medium to high speed until you have a smooth and creamy consistency. You can also add cinnamon and nutmeg to the filling for extra flavor depending on preference.Roll your sugar cookie dough to approximately 1/8-1/4” thick. You can use your favorite homemade sugar cookie recipe or choose refrigerated cookie dough from the store.
Cut dough into circles using a circle cookie cutter or a glass. You should make the circles about 3”. Carefully press the cookie dough circles into a greased mini muffin pan or donut hole pan as shown. The cookie dough makes a great crust that is a little sweeter than the traditional pie crust.
Fill the cookie cups with approximately 1 tbsp of the pie filling. Sprinkle with graham cracker crumbs.
Bake in preheated oven for 5-8 minutes or until cookie dough crust is golden brown.
Remove mini pies from the oven and allow them to cool in the pan for 10-15 minutes on a cooling rack.
Once pies have cooled, remove from the pans.
Do you use just plain pumpkin or the pumpkin pie mix that already contains sugar and spices?
I used pie filling – the already sweetened mix!
These sound wonderful. I have pinned them so I can make them for Thanksgiving dinner.
Thank you for the great recipe.
Thank you so much for attending week 3 of #PureBlogLove and linking your fantastic blog post. I can’t wait to see what you have in store for our party next week Thursday 8 PM EST- Sundays at midnight . I will be sharing across our social media this weekend!
Have a great day!
Xo
Heidy
OH my gosh love love. Thanks for the recipe.
I usually make pumpkin bread. I’ve never been a big pumpkin pie fan, but these little bites look amazing. Pinning to try!
I love pumpkin pie and these are the perfect size to have a little treat anytime of day. Thank you for sharing at Share It One More Time. Cathy
You had me at pumpkin. They look amazing.
I like that these are hand-held. It would be easy to serve this to a crowd at a potluck.
You know, I’m not really a pumpkin fan…but this recipe looks like it might change my mind!
Those look so good! I love pumpkin pie the best.
These look wonderful. And, I love that they are bite sized so I can have just one or two and not completely ruin my diet.
I love anything pumpkin right now! So anxious for Fall!