Irresistible Pumpkin Pie Bites Fall Dessert Recipe Makes 24

Name: Irresistible Pumpkin Pie Bites Fall Dessert Recipe Makes 24
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup pumpkin puree; 1/2 cup granulated sugar; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/4 teaspoon salt; 1 large egg; 1/2 cup evaporated milk; 1 teaspoon vanilla extract; 1 package (2 count) refrigerated pie crusts

Author: lia

Published: September 19, 2025

Updated: September 22, 2025

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There’s something magical about fall baking, isn’t there? The moment that first crisp autumn breeze hits, I’m pulling out my mixing bowls and dreaming of pumpkin everything. But let’s be real – sometimes you want all that cozy pumpkin pie flavor without committing to a whole slice. That’s where these irresistible pumpkin pie bites come in! My family goes crazy for these little fall desserts every year – they’re like all the best parts of Thanksgiving in one perfect, pop-able package. What I love most (besides how amazing they make my kitchen smell) is how quickly they come together. In about the time it takes to watch your favorite sitcom, you’ll have a tray of warm, spiced pumpkin pie bites ready to disappear. Trust me, they never last long around here

Why You’ll Love These Pumpkin Pie Bites Fall Dessert

Oh, where do I even start? These little bites are absolute game-changers! Here’s why they’ve become my go-to fall dessert:

Perfect Portion Control: No more wrestling with a slice of pie—just grab one (or five) whenever the craving hits!
Party Perfection: They’re bite-sized miracles for gatherings, no plates or forks needed.
All the Flavor: Every nibble packs that classic pumpkin pie taste—cinnamon, nutmeg, and all.
Thanksgiving MVP: Frees up oven space while still wowing guests.
Easy on the Cook: Seriously, the hardest part is waiting for them to cool enough to eat!

I’ve served these everywhere from fancy dinners to kids’ playdates—they’re always the first to disappear!

Ingredients for Pumpkin Pie Bites Fall Dessert

Gathering your ingredients is half the fun with these little bites! Here’s what you’ll need to make magic happen:

1 cup pumpkin puree (not pumpkin pie filling – that’s already sweetened and spiced!)
1/2 cup granulated sugar (feel free to adjust to your sweetness preference)
1 large egg, lightly beaten (room temperature works best)
1/2 cup evaporated milk (that little 5oz can is perfect)
1 teaspoon vanilla extract (the good stuff makes all the difference)
1 package (2 count) refrigerated pie crusts (thawed if frozen – lifesaver for busy bakers!)
Spices: 1/2 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp salt

Ingredient Notes & Substitutions

Baking should be fun, not stressful! Here are my tried-and-true tips for ingredient swaps:

Pumpkin puree: Homemade works great! Just roast and puree sugar pumpkin flesh until smooth.
Dairy-free? Coconut milk or almond milk blend beautifully instead of evaporated milk.
Spices: No nutmeg? A pinch of allspice or cloves can step in. I sometimes add a dash of cardamom for warmth.
Sweetener: Brown sugar gives a deeper flavor, or maple syrup for 1/3 cup (reduce milk slightly).

The beauty is in the flexibility – make it yours!

How to Make Pumpkin Pie Bites Fall Dessert

Okay, let’s get baking! These pumpkin pie bites are so simple to make, you’ll wonder why you haven’t been making them all year. Here’s my foolproof method:

Preheat your oven to 350°F (175°C) – this gives your oven time to get perfectly toasty while you prep.
Roll out those pie crusts on a lightly floured surface. I use a 2-inch round cookie cutter (or the rim of a small glass works in a pinch!) to cut out my circles.
Press the circles gently into a mini muffin tin. Don’t stress about perfection – rustic is charming! Just make sure the dough comes up the sides a bit.
Mix the filling by whisking together pumpkin puree, sugar, spices, egg, milk, and vanilla until smooth. Lumps are fine – they’ll disappear while baking.
Fill each crust about 3/4 full – I use a small cookie scoop for this, but a spoon works too. Resist overfilling!
Bake for 15-20 minutes until the filling is set at the edges and just slightly jiggly in the center. They’ll firm up as they cool.
Let cool in the pan for 5 minutes before transferring to a wire rack. This patience prevents crumbly disasters!

Tips for Perfect Pumpkin Pie Bites

After making dozens (okay, hundreds) of these, here are my golden rules:

If your crusts get soggy, try blind baking them for 5 minutes before adding filling.
That toothpick test? It should come out mostly clean – a few moist crumbs are perfect.
Overfilling leads to messy spills – leave about 1/8 inch at the top.
Let them cool completely before storing – they’ll keep their shape better.

Serving & Storing Pumpkin Pie Bites Fall Dessert

Oh, the fun part—eating these little gems! I love serving them warm with a dollop of fresh whipped cream (add a sprinkle of cinnamon for extra wow). For parties, arrange them on a pretty platter with caramel drizzle zigzagged across the top—so festive! Leftovers? Just pop them in an airtight container in the fridge for up to 4 days. When you’re ready for more, a quick 10-second zap in the microwave brings back that just-baked warmth. Pro tip: They’re surprisingly delicious cold too—my kids sneak them straight from the fridge!

Pumpkin Pie Bites Fall Dessert Variations

Once you’ve mastered the basic recipe, the fun really begins! Here are my favorite ways to mix things up:

Crunchy Surprise: Press finely chopped pecans or walnuts into the crust before adding filling.
Caramel Drizzle: Warm caramel sauce over the cooled bites – absolute heaven!
Ginger Snap Crust: Swap pie crust for crushed gingersnap cookies mixed with melted butter.
Cream Cheese Swirl: Dollop softened cream cheese mixed with sugar into each cup before baking.
Chocolate Lovers: Add mini chocolate chips to the filling – trust me on this one!

The possibilities are endless – that’s what makes these little bites so special! You can find more inspiration on Pinterest.

Nutritional Information for Pumpkin Pie Bites Fall Dessert

Now, let’s talk numbers – because we all want to know just how many of these little delights we can enjoy guilt-free! (Values are estimates per bite) Each pumpkin pie bite comes in around 80 calories, with 7g of sugar and 3g of fat. They’ve got just enough protein (1g) to make you feel slightly virtuous too! Remember, these are approximations – your exact amounts might vary depending on your exact ingredients and how generously you fill those crusts. The best part? They’re so flavorful, one or two will totally satisfy that pumpkin craving!

Frequently Asked Questions

I get so many questions about these pumpkin pie bites – here are the ones that pop up most often:

Can I freeze these? Absolutely! Freeze them in a single layer first, then transfer to an airtight container. They’ll keep for 2 months – just thaw overnight in the fridge.

Can I use fresh pumpkin? You bet! Roast and puree sugar pumpkin flesh until smooth. Just make sure it’s not too watery – drain excess liquid if needed.

How to prevent spills when filling? My trick? Fill them only 3/4 full and use a small cookie scoop for neat, controlled portions.

Can I make these ahead? They’re actually better the next day as the flavors meld! Just store covered in the fridge.

Why evaporated milk? It gives that rich, creamy texture without curdling – but regular milk works in a pinch!

I’d love to see your creations! Snap a photo of your pumpkin pie bites and tag me – I live for seeing all your delicious variations. Leave a comment below telling me how they turned out or what fun twists you tried!