These mini Pumpkin Pie Bites are the perfect bite-size dessert for a crowd! Turn a pumpkin sheet pie into a fun and festive dessert using just a round cookie cutter!
There is one problem I encounter every Thanksgiving: we have a dozen different types of pie to choose from and I want a bite of every single one! I’m usually too stuffed to have more than 2 slices (usually my favorite triple berry pie and one of my favorite lemon pies), but THIS little genius trick will help solve problem!
How cute are these mini Pumpkin Pie Bites?! One sheet pan will make about 24 pumpkin pie bites– the perfect bite-size treat for your guests! And if your Thanksgiving dessert tray is anything like ours, you want to try more than one thing without indulging on just one slice of pie.
If you’re really feeling fancy you could dress these up even further with a spoonful of Caramel Pecan topping.
CONSIDER TRYING THESE PUMPKIN RECIPES:
- Skinny Pumpkin Chocolate Chip Muffins
- Pumpkin chocolate chip cookies
- Chewy Pumpkin Chocolate Chip Cookies
- Pumpkin Bread with Brown Butter Maple Glaze
- Pumpkin Cream Cheese Muffins
- Pumpkin Cinnamon Rolls
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These mini Pumpkin Pie Bites are the perfect bite-size dessert for a crowd! Turn a pumpkin sheet pie into a fun and festive dessert using just a round cookie cutter!
- Dough for 2 pie crusts (homemade or store-bought)
- 30 ounces canned pumpkin
- 1¼ cups heavy whipping cream
- ¾ cup evaporated milk
- 6 large eggs
- 2 cups light brown sugar
- 2 teaspoons ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1 teaspoon pure vanilla extract
- ¾ teaspoon salt
- Whipped cream , for topping
- Caramel Pecan Topping , optional, for topping
- Preheat oven to 375 degrees F.
- Spray a jelly roll pan with cooking spray. (I've used both a 10x15'' and an 11''x17'' with success. The filling will be a little thicker in the smaller pan).
- Roll pie crust dough to fit the size pan you use. You don't need to add a crust around the edges, just make sure the bottom of the pan is evenly covered.
- In a large bowl, combine all filling ingredients together and mix until smooth.
Pour filling into the unbaked pie crust and bake in preheated oven for 25 to 35 minutes or until it is set and only slightly jiggly in the very center.
Remove from the oven and set on a wire rack to cool completely.
Once cool, cover loosely with tinfoil and refrigerate until you are almost ready to serve (I don't like to cut them into mini circles until I'm about ready to serve them.)
- Use a 2.5'' round cookie cutter to cut about 24 circle bites from the pie. Top with whipped cream.
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
Lindsay says
November 6, 2016 at 9:17 pmLauren, that is pure genius. Thanks for sharing the idea.
Sabrina B. says
November 13, 2016 at 7:55 pmnice recipe, perfect way to serve a crowd, and just in time, so thank you for sharing this!
Pam Nelson says
November 16, 2016 at 7:27 amI only have 5 people for dinner. Any ideas on how to reduce the recipe??
Lauren Allen says
November 16, 2016 at 7:32 amHi Pam, You could make two regular size pumpkin pies and then cut out rounds from those.
Nicole Ward says
November 23, 2016 at 3:54 pmDo you think you could use a graham cracker crust for this?
Lauren Allen says
November 28, 2016 at 9:38 amHi Nicole, I think a graham cracker crust would work well (a homemade one that wouldn’t crumble easily). but I haven’t honestly tried it to say for sure. Sounds delicious though!
Kelly says
November 6, 2017 at 7:35 pmHi! This is super cute. Any tips/ideas for the leftovers/scrap bits? Thank you!
Natalie says
November 11, 2017 at 9:04 amI followed this exactly but my filling was runny like water, not thick. I am so confused!? I was only able to put 1/4 of the filling into the pan because of this. What happened?
Natalie says
November 11, 2017 at 9:42 amIt turned out way to thin and flimsy.
Amy says
November 23, 2017 at 5:57 amThis was super easy and delicious! I will make it again BUT next time I will cut the whole pan into 2 or 3-inch squares. It would serve more and no wasted pie between the round cutouts.
Connie Melvin says
October 27, 2018 at 11:49 amCould I just use a double of my regular pumpkin pie recipe as it is somewhat different than yours? I totally love the cutout idea and we are invited to a large party but hate to try a new filling recipe on new friends.
Lauren Allen says
October 27, 2018 at 1:35 pmSure, I don’t see why not 🙂
Kylie Beaver says
November 23, 2018 at 10:26 pmI am also guilty of wanting to try a slice of every dessert at Thanksgiving so these little bites were a perfect addition to the Oregon cheesecake, chocolate chip cookies, and semi-homemade apple pie treats on our menu. The flavor was the best pumpkin flavor! I made this in the 10×15 and made it a day in advance, just covered it and cut them right before they were served. So easy and SO tasty!