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4.2 from 10 votes

Easy Pumpkin Pie Bites with Buttery Crust

These tasty pumpkin pie bites are loaded with the perfect pumpkin flavor you love in bite size form. This perfect fall recipe has a buttery, flakey crust packed with a creamy pumpkin filling.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Servings: 24 Bites
Author: Darcey Olson


Pumpkin Pie Bites

  • 2 Homemade Dough Crusts or store bought pie crust (store bought already comes with 2 per package)
  • 8 oz Cream Cheese (softened to room temperature)
  • 1 cup canned pumpkin puree (not pumkin pie filling)
  • 1/2 cup Granulated Sugar
  • 3 large Eggs (one is for the egg wash)
  • 1 tsp Vanilla Extract
  • Optional Topping: whipped cream, cool whip, etc.
  • 2 tsp Pumpkin Pie Spice

Homemade Pie Crust Dough

  • 1.25 Cup All-purpose Flour
  • 1/4 tsp Salt
  • 1/2 Cup Butter (cold and diced)
  • 1/4 Cup Ice Water


Pumpkin Pie Bites

  • Preheat the oven to 350 degrees.
  • Grease the mini muffin tins with nonstick cooking spray and set aside.
  • Gently roll out your homemade pie dough on to a floured surface with a rolling pin. If you're using store bought crust, gently unroll onto the surface - no rolling pin required.
  • Using a 2" cookie cutter, cut 24 rounds out of your dough.
  • Using your fingers, gently transfer the cut dough to the mini muffin tin and gently press into shape.
  • Crack one egg into a small bowl and beat with 1 tablespoon of water to create an egg wash. Brush the egg wash onto the top of each pie crust. Set aside.
  • Using a hand or stand mixer, beat the cream cheese and granulated sugar until smooth.
  • Add one egg and beat until combined followed by the second egg.
  • Add the pumpkin puree and beat to combine.
  • Beat in the vanilla extract and pumpkin pie spice.
  • Spoon about 1 tablespoon of pumpkin batter into each mini pie crust. It should be about 80% filled.
  • Bake for 15-18 minutes and cool for about 30 minutes prior to topping.
  • Top with whipped cream, cool whip or marshmallow cream followed by an extra pinch of pumpkin pie spice.

Homemade Pie Crust

  • In a large bowl, combine and flour and salt.
  • Cut the butter into the flour mixture until you have coarse crumbs.
  • Stir in the ice cold water, one tablespoon at a time, until the dough forms a ball.
  • Wrap in plastic wrap and refrigerate for a minimum of 4 hours.


*The pumpkin filling will be super puffy when you remove it from the oven and will look "overfilled". Have no fear, they will deflate back to the normal level when cool.