Enjoy the sweet flavors of these easy and adorable mini pumpkin pie bites this Holiday season. They’re perfect, delicious and easily made in advance to simplify your holiday prep!
If you’re ever unsure of what to bring to a holiday dinner, whether it’s Halloween, Christmas, or Thanksgiving, pumpkin pie is a pretty safe bet.
However! I will always opt for mini pumpkin pie bites over a full pie for a few reasons. First off, they’re just so dang cute! And secondly (and probably most importantly), pumpkin pie bites are so, SO much easier to share. There’s no messy cutting, no accidentally dropping the pie slice upside down on a plate, no whining from kids about who got a bigger piece.
No. None of that. It’s just the perfect grab and go dessert. And as we all know, grab and go is simpler. Simpler will forever be better when it comes to the crazy busy holidays.
So let’s keep things as simple as they are delicious and make these mini pumpkin pie bites for all of your holiday dinners.
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Can these pumpkin pie bites be made in advance?
YES!
Freezing these pie bites will make your holidays so much easier, so I highly recommend making these in advance.
I have found that the best way to freeze these mini pumpkin pies is to bake them before freezing. It’s just much less work.
How to Freeze your Mini Pumpkin Pie Bites
Step 1: Bake the pie bites as you normally would.
Step 2: Allow them to come completely to room temperature on the counter before freezing.
To successfully freeze a pumpkin pie, you need to make sure that it is room temperature first so that it freezes faster. If it freezes too slow, you’re going to end up with larger ice crystals forming in your pie, giving it a wonky taste when you go to eat it.
Step 3: Wrapping your pumpkin pie bites
There is a proper way to wrap your pie bites to freeze them. After the pie bites are completely cooled to room temperature, I line them in the bottom of one of these travel cake trays.
(If I want to double stack, I add a plastic wrap layer and then some compostable parchment paper on top).
Then I wrap the pan in several layers of COMPOSTABLE plastic wrap. (Yes, compostable. We’re not into killing the planet in this kitchen).
Wrap in one more layer of recycled aluminum foil and then secure the lid on.
Alternatively, you can place them in a compostable freezer bags instead wrapping in that final layer of aluminum foil. The eco friendly choice is yours!
(Bro, I have so many planet friendly product suggestions, seriously, it’s a problem. Check out this full post to make your kitchen more eco friendly easily).
Also, also! If you want to get your hands on that compostable plastic wrap, recycled aluminum foil, or compostable parchment paper, here’s the links for you!
Step 4: Thawing the pumpkin pie bites
This is important! Are you paying attention?!
You need about 6 hours to thaw these.
Remove them from the freezer and put them in the FRIDGE! Do NOT thaw them on the counter. They will thaw too quickly and end up making your pie crust soggy. No one wants a soggy bottom, right?!
So take your pumpkin pie bites out of the freezer and move them to the fridge the night before you need them.
Also keep in mind that these pie bites will only be good in the freezer for about 4 weeks. Yeah, sure, they can last longer than that in the freezer but they just won’t be as good.
Why do you use store bought crust?
Well for one thing, I’m lazy. For another, we’re trying to keep life simpler around the holidays, remember?
If you have a homemade pie crust recipe that you love, by all means, use it!
But honestly, even Mary Berry rarely uses a homemade pie crust, so if the queen of British baking uses store bought, I figure so can we.
Besides, the star of the show is the pumpkin pie bites…not the crust.
It makes the recipe faster, simpler, and much less hassle.
Best ways to serve these pumpkin pie bites
Listen, there’s no bad way to serve these pumpkin pie bites. Everyone loves them no matter how they’re served. But if your looking to up your game this year and show off your mad baking skills, presentation matters.
Here are some of my favorite ways to serve these.
On a Snack Board.
Serving them as appetizers seems a little odd, but no one ever complains. Plus they look so stinking cute on this Halloween board, don’t they?
Set up a lazy Susan dessert table.
Use your lazy Susan to have a rotating selection of toppings like whipped cream, sprinkles, caramel drizzle, and cinnamon. It basically becomes a little DIY dessert buffet and everyone loves.
Materials You May Need for Your Pumpkin Pie Bites
Mini Muffin Tin
Honestly, how would you expect to make mini pumpkin pie bites without one?
Flower Cookie Cutter Set
I use one of the cookie cutters from this set. Depending on the size of your mini muffin tin, you can use a slightly larger or smaller one, but it’s a really useful (and adorable) cookie cutter set.
Pillsbury Refrigerated Pie Crust
Obviously important. Of course, if you want to make your own crust from scratch, I’m not going to stop you. I’d just rather not make unnecessary work for you or I.
Related Recipes
Pumpkin Pie Rice Krispies
Soft Pumpkin Cookies
Apple Pie Cookies
Mini Pumpkin Pie Bites: The Major Motion Picture
Easy and Adorable Mini Pumpkin Pie Bites
Ingredients Â
- 15 oz pumpkin puree
- 1 tsp ginger
- 3 tsp cinnamon
- ½ tsp allspice
- ½ tsp cardamom
- 1 tsp nutmeg
- ¼ tsp salt
- 2 large eggs
- ¼ cup brown sugar
- ¼ cup maple syrup
- 4 Refrigerated Pie Crusts
- 14 oz sweetened condensed milk (1 can)
InstructionsÂ
- Preheat oven to 400°F
- Roll out your pie crust and use a flower shaped cookie cutter to cut the crust into shape. Use a flower cutter that is slightly larger than your mini muffin tin and then press the flower shaped pie crust into each cup. *See Video if needed*
- In a large mixing bowl, add all ingredients. Mix until well combined.
- Pour the pumpkin mixture into your crust filling each â…” of the way full.
- Bake pies at 400°F/205°C for 10 minutes and then turn the heat down to 350°F/175°C and continue baking for another 8-9 minutes
- Allow your pies to cool for 10 minutes before running a butter knife around the edges and removing carefully from the pan. Top with some whipped cream and enjoy!
- Store any leftovers in an airtight container in the fridge.
Video
Notes
Nutrition
Made this recipe? Let us know what you thought in the comments or over on our Instagram (@handheld_eats)!
Final Notes…
This year, could we all please try to keep the holidays simpler? It’s not like we really need more stress in our lives, do we?
Make these easy and adorable mini pumpkin pie bites to keep your desserts simple from beginning to serving. And then of course, thank me later!
But since you’re already here, check out all of our other fall recipes as well to keep things simple and keep that sweet tooth satisfied.
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