Ingredients
Scale
- For the crust:
- 2 refrigerated pie crusts
- Flour for dusting
- For the filling:
- 1 cup canned pure pumpkin
- ½ cup sweetened condensed milk
- 1 large egg
- 1½ tsp pumpkin pie spice
- ½ tsp vanilla extract
- Pinch of salt
- For the spiced whipped cream:
- ¾ cup heavy whipping cream
- 2 tbsp powdered sugar
- ½ tsp cinnamon
- ½ tsp vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 24-cup mini muffin pan.
- Roll out pie crusts and cut 3–3.5-inch circles. Press into mini muffin wells.
- Whisk together pumpkin, condensed milk, egg, spice, vanilla, and salt.
- Fill each crust ¾ full with pumpkin filling.
- Bake 20–22 minutes until centers are set and crusts are golden.
- Cool in pan 10 minutes, then transfer to rack.
- Whip cream, powdered sugar, vanilla, and cinnamon to soft peaks.
- Pipe or spoon on top before serving. Garnish with cinnamon if desired.
Notes
- Do not overfill — bites will puff then settle.
- Store bites without cream in fridge up to 4 days.
- Use coconut cream or Greek yogurt for topping variations.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bite
- Calories: 90
- Sugar: 6 g
- Sodium: 50 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 15 mg