Two-Bite Pumpkin Spice Pies pack all the cozy flavor of a classic pumpkin pie into a bite-sized treat. With a buttery crust, silky pumpkin filling, warm spices and a whipped cream topping, they’re perfect for Thanksgiving dinner, or when that pumpkin pie craving hits.
Two Bite Mini Pumpkin Pies- A Shortcut Dessert
These mini pumpkin pies pies are easy to make but one of those recipes that tastes so good that no one will know how simple they are. They’re made with store bought pie crusts, so there’s no chilling and rolling out dough.They’re ideal for holiday dessert tables, cozy fall gatherings, or anytime you want a make-ahead treat that feels special without the fuss of a full pie.
Tips
Chill the dough first: Cold pie dough is easier to cut and press into the muffin tin without tearing.
Don’t overfill: Stick to 1-2 tablespoons of filling per crust so they bake evenly and don’t spill over.
Watch the jiggle: The pies are done when the centers still have a slight wobble—this keeps the filling silky instead of dry.
Cool before chilling: Let the pies set in the pan before transferring to the fridge, so the crust stays firm.
Top just before serving: Whipped cream and toppings look their best (and taste freshest) if added right before enjoying.
Ingredients
- Frozen store-bought pie crust – Trader Joe’s makes a really great one, but if you don’t have one near you, try Marie Callender’s or Pillsbury also has a refrigerated version if you want to save even more time. Or use a gluten free option.
- PUMPKIN PIE FILLING
- Canned Pumpkin Puree (not pumpkin pie mix) – Libbys
- Granulated Sugar – Sweetens the filling and helps the custard set
- Brown Sugar – Adds depth with a subtle caramel-like flavor
- Pumpkin Pie Spice – warm fall spices (to make homemade pumpkin pie spice use 1/8 teaspoon ground cloves, 1/8 tsp nutmeg, 1/8 tsp ginger and 1/2 teaspoon ground cinnamon
- Salt
- 1 large egg + 1 egg yolk – Act as natural thickeners, helping the filling set while keeping it creamy and custard-like
- Heavy whipping cream – Horizon Dairy adds richness and a velvety texture, making the filling indulgent without being too dense
- WHIPPED CREAM TOPPING
- Heavy whipping cream
- Vanilla extract
- Granulated sugar
Instructions for Two-Bite Pumpkin Spice Pies
Defrost crusts in the refrigerator, then roll out both on a lightly floured surface, into about 1/4 inches
Grease a mini muffin pan
Cut 12 circles (3.5-inch round cookie cutter or cup) and press each mini pie crust into a muffin tin, pinching edges to form mini crusts. Make sure there is enough pie dough on the bottom of each cup so it can hold the pie filling – you can use the scraps to cover the bottom.
Pie Filling
In a large bowl, whisk pumpkin purée, granulated sugar, brown sugar, spices, salt, egg, egg yolk, heavy cream, and vanilla until smooth and silky.
Spoon 2–3 tablespoons of the pumpkin cream mixture into each crust. If you put too much filling, it will spill over the top while cooking.
Bake in the oven at 350°F (175°C) for 20–25 minutes
Centers should still jiggle slightly when done; they will firm up as they cool. Remove from oven and place on a wire rack.
Let pies cool in the pan for 30–40 minutes
Transfer to the refrigerator and chill at least 1 hour to set the creamy filling completely
Whipped Cream Topping
Add heavy, cream, vanilla and sugar to the bowl of a stand mixer with the whisk attachment, or using a hand held electric mixer for 3-4 minutes until light and airy.
Top each pie with about 1 tsp of whipped topping right before serving, and add a sprinkle of cinnamon over the top.
Storing Two-Bite Pumpkin Spice Pies
Keep in an airtight container or covered in plastic wrap in the fridge, these mini pies will stay fresh for 2-3 days. You can also freeze these pumpkin pie bites or two weeks without the whipped topping. Remove from the freezer and allow to defrost at room temperature on the counter 15 minutes before ready to serve, and top with whipped cream.
Two-Bite Pumpkin Spice Pies
Ingredients
- 2 pre-made store bought pie crusts
- Pumpkin pie filling
- ¾ cup pumpkin purée not pumpkin pie mix
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 tsp pumpkin pie spice
- pinch salt
- 1 large egg + 1 egg yolk
- ½ cup heavy cream
- 1 tsp vanilla extract
- Whipped Cream topping
- 1 cup heavy cream
- 1 tbsp sugar
- ½ tsp vanilla
Instructions
- Defrost frozen pie crusts. On a lightly floured surface roll both crusts out into a 1/8 inch thickness.
- Cut 12 circles (3.5-inch cookie cutter or cup) and press each circle into a muffin tin cavity, pinching edges to form mini crusts. Make sure there is enough pie dough on the bottom of each cup so it can hold the pie filling
- Pumpkin pie filling
- In a medium bowl, whisk pumpkin purée, granulated sugar, brown sugar, spices, salt, egg, egg yolk, heavy cream, and vanilla until smooth and silky.
- Spoon 2–3 tablespoons of the pumpkin cream mixture into each crust, making sure not to overfill.
- Bake at 350°F for 20–25 minutes.
- Centers should still jiggle slightly when done; they will firm up as they cool.
- Let pies cool in the pan for 30–40 minutes.
- Transfer to the refrigerator and chill at least 1 hour to set the creamy filling completely.
- Whipped Cream Topping
- In the bowl of a stand mixer with the whisk attachment, or using an electric mixer, add heavy cream, sugar and vanill and whip 3-4 minutes until light and airy.
- Add a tsp to the top of each pie before serving, sprinkle a bit of cinnamon on top
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