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Pumpkin Pie Bites

Pumpkin pie bites with golden mini crust cups and smooth pumpkin custard. Bake until the filling is just set, then chill before topping with whipped cream and pumpkin pie spice.
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Prep Time 20 minutes
Cook Time 18 minutes
cooling 30 minutes
Total Time 1 hour 8 minutes
Servings: 24 bites
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For mini crust cups
  • 2 refrigerated pie crusts
  • 1 mini phyllo shells
For pumpkin filling
  • 1 cup pumpkin puree
  • 0.5 cup sweetened condensed milk
  • 1 egg
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.25 tsp ginger
  • 0.25 tsp salt
  • 0.5 tsp vanilla
For topping
  • 1 whipped cream
  • 0.5 tsp pumpkin pie spice
For assembly
  • 1 greased mini muffin tin

Equipment

  • 1 sheet pan
  • 1 mini muffin tin

Method
 

Prep and fill
  1. Preheat the oven to 375F, then press 3-inch refrigerated pie crust circles into a greased 24-cup mini muffin tin (or place mini phyllo shells in the cups) as a visual cue to create even crust bases.
  2. Whisk pumpkin puree, sweetened condensed milk, egg, pumpkin pie spice, cinnamon, ginger, salt, and vanilla until smooth, keeping the mixture uniform with no streaks.
  3. Fill each crust (or phyllo shell) to about 3/4 full, leaving a small gap so the custard can set without spilling over.
Bake and chill
  1. Bake for 15-18 minutes at 375F until the filling is just set and the crust is golden, watching for the center to lose its wet wobble.
  2. Cool completely, then refrigerate for 30 minutes (cooling) until the bites hold their shape for easier topping.
Top and serve
  1. Top each pumpkin pie bite with a small swirl of whipped cream so the topping sits on the custard as a neat mound.
  2. Finish with a pinch of pumpkin pie spice on each bite, using a light dusting for visible speckled contrast.

Notes

For the smoothest filling, whisk until the mixture looks glossy and fully combined, and avoid overfilling the shells so they don’t puff or spill. Refrigerate covered up to 3 days; for best texture, assemble topping close to serving, though you can store bites without whipped cream and add it later. Freezing is not recommended due to the crust and whipped topping texture. If you want a lighter option, use light sweetened condensed milk for the filling while keeping the same bake and chill times.