Easy Pumpkin Pie Bites with Spiced Whipped Cream

If you love pumpkin pie but want something quicker, easier, and bite-sized — these Easy Pumpkin Pie Bites are your new go-to dessert. They deliver all the creamy, spiced, nostalgic flavors of traditional pumpkin pie but in a handheld, crowd-friendly version.

Perfect for holiday gatherings, lunchbox treats, or weeknight cravings, these mini pies come together fast with just a few pantry staples and store-bought crust. Topped with spiced whipped cream or a dollop of Greek yogurt, they’re as charming to look at as they are to eat.

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🥧 Ingredients (Makes 24 bites)

For the crust:

• 1 package refrigerated pie crusts (usually contains 2 crusts)
• Flour, for rolling out the dough

For the filling:

• 1 cup canned pure pumpkin (not pumpkin pie filling)
• ½ cup sweetened condensed milk
• 1 large egg
• 1½ teaspoons pumpkin pie spice
• ½ teaspoon vanilla extract
• Pinch of salt

For the spiced whipped cream:

• ¾ cup heavy whipping cream
• 2 tablespoons powdered sugar
• ½ teaspoon cinnamon or pumpkin pie spice
• ½ teaspoon vanilla extract

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⏱️ Time Breakdown

• Prep Time: 20 minutes
• Cook Time: 20–22 minutes
• Cooling Time: 20–30 minutes
• Total Time: ~1 hour

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👨‍🍳 Instructions

Step 1: Prep the Mini Pie Shells

Preheat your oven to 375°F (190°C). Lightly grease a mini muffin pan (24-count) with cooking spray or butter.

Unroll one pie crust on a lightly floured surface. Use a round cookie cutter or the rim of a glass (about 3–3.5 inches wide) to cut out 12 circles. Gently press each circle into the mini muffin tin cups to form a crust. Repeat with the second crust.

Press the dough gently against the bottom and sides of each well. If needed, patch any thin spots by pressing in dough scraps.

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Step 2: Make the Filling

In a medium mixing bowl, combine the pumpkin puree, sweetened condensed milk, egg, pumpkin pie spice, vanilla, and salt.

Whisk until completely smooth and creamy. The filling should be thick but pourable.

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Step 3: Fill and Bake

Using a spoon or small scoop, divide the pumpkin filling evenly among the crusts — filling each about ¾ full.

Bake for 20–22 minutes, or until the centers are just set and no longer jiggly. The crust edges should be lightly golden.

Remove from oven and allow the bites to cool in the pan for 10 minutes. Then, gently twist each one out and transfer to a wire rack to cool completely.

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Step 4: Whip the Spiced Cream

While the pies cool, make the spiced whipped cream. In a chilled mixing bowl, combine the heavy cream, powdered sugar, vanilla, and cinnamon.

Using a hand mixer or stand mixer, whip on medium-high speed until soft peaks form (about 2–3 minutes).

Spoon or pipe a dollop onto each cooled pumpkin pie bite just before serving.

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🍁 Serving Suggestions

• Serve on a wooden board or marble platter with fresh cranberries or cinnamon sticks for a festive look.
• Add a sprinkle of cinnamon, nutmeg, or crushed graham crackers on top for texture.
• For a lighter option, top with Greek yogurt sweetened with maple syrup.

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🧊 Storage Tips

• Refrigerator: Store leftover bites (without cream) in an airtight container in the fridge for up to 4 days.
• Freezer: Freeze baked (and cooled) bites without toppings in a sealed container for up to 1 month. Thaw overnight in the fridge.
• Topping: Whipped cream is best added fresh before serving.

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🧠 Pro Tips

• Use a tart tamper or shot glass to press the dough evenly into the mini muffin wells.
• Customize spice: Adjust the pumpkin spice to your taste. You can even add a pinch of cloves or cardamom for a unique flavor twist.
• Make it dairy-free: Use coconut milk instead of condensed milk and coconut cream for the topping.
• Want it sweeter? Add 1–2 tablespoons brown sugar to the filling if you prefer a sweeter bite.

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🍂 Why You’ll Love These Bites

These pumpkin pie bites are everything you want in a fall dessert — warm spices, creamy filling, buttery crust, and easy-to-grab servings that look elegant on a dessert table. Because they’re baked in mini form, they’re faster to make, cool quicker, and are easier to portion than traditional pumpkin pie.

They’re also a great option for events and holidays: no knives needed, no plates required, and no soggy crusts. The individual portions bake evenly every time.

Whether you’re making them for Thanksgiving, Friendsgiving, or a cozy fall evening at home, these Easy Pumpkin Pie Bites will quickly become a seasonal favorite.

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