I perfected Gluten Free Pumpkin Pie Bites that hide a surprising spice twist inside tiny two-bite pastries.

Jump to Recipe

I can’t resist tiny desserts when fall rolls around. These Mini Pumpkin Pies are the cutest two bite treats I ever made and pack a big pumpkin punch without being fussy.

I lean on store bought refrigerated pie crusts and pumpkin puree so they feel homemade even on busy days. If you get Pumpkin Cravings this season you wont be able to stop at one, theyre the kind of Pumpkin Pie Small Bites that vanish at every gathering.

I kept a little secret in the texture so each bite surprises you, and somehow they feel fancy even though theyre stupidly simple.

Ingredients

Print Recipe (No Advertisments)

Pumpkin puree: Smooth, fibrous and vitamin rich, it gives earthy sweetness and moist texture.
Brown sugar: Adds caramel sweetness and depth, makes the filling rich and slightly sticky.
Eggs: They bind ingredients, add protein and structure, make a custardy texture, not too eggy.
Evaporated milk: It’s creamy concentrated milk that lightens texture and boosts overall richness.
Pie crusts: Flaky buttery base, gives crunch and fat, store bought saves lots of time.
Warm spices: Cinnamon, ginger, cloves and nutmeg add aroma, warmth and classic pumpkin flavor.
Butter: A little melted butter can help glaze edges and boost that buttery taste.
Whipped cream: Optional topping that adds light sweetness and cool creamy contrast.

Ingredient Quantities

2 store bought refrigerated pie crusts (1 package, 14.1 oz)

1 cup (8 oz) pumpkin puree, not pumpkin pie filling

1/2 cup packed light brown sugar

2 large eggs

1/2 cup evaporated milk (about 6 oz)

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1 tablespoon melted butter, optional

Whipped cream or cinnamon sugar for serving, optional

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 375°F and lightly grease a 24-cup mini muffin tin or spray with nonstick spray.

2. Unroll the 2 refrigerated pie crusts, let them sit a few minutes if too cold, then use a 2 1/2 to 3 inch round cutter or the rim of a glass to cut rounds that will fit the mini cups.

3. Press each round into a muffin cup, pushing gently up the sides; if the dough tears just pinch it back together. Pop the filled tin in the freezer for 8 to 10 minutes so the crust wont shrink while baking.

4. In a bowl whisk together 1 cup pumpkin puree, 1/2 cup packed light brown sugar, 2 large eggs, 1/2 cup evaporated milk, 1 teaspoon vanilla, 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon nutmeg and 1/4 teaspoon salt until smooth.

5. Spoon the pumpkin filling into each crust, filling about 3/4 full; a piping bag or zip-top bag with the corner snipped makes this less messy.

6. If you want extra golden edges brush the crusts lightly with 1 tablespoon melted butter, optional but nice.

7. Bake at 375°F for 15 to 20 minutes, until the crusts are golden and the centers are mostly set with a slight jiggle. If edges brown too fast tent loosely with foil.

8. Let the mini pies cool in the tin 10 to 15 minutes, run a thin knife around each to loosen, then transfer to a wire rack to cool completely so the filling firms up; you can chill 30 minutes in the fridge for neater slices.

9. Serve topped with whipped cream or a sprinkle of cinnamon sugar, optional. Store leftovers covered in the fridge up to 4 days and warm briefly in a 350°F oven if you want them served warm.

Equipment Needed

1. Oven (preheat to 375°F)
2. 24-cup mini muffin tin (or two 12-cup tins), nonstick spray or grease
3. Rolling pin or your hands to flatten/unroll pie crusts
4. 2 1/2 to 3 inch round cutter or the rim of a glass
5. Large mixing bowl
6. Whisk (or fork) plus measuring cups and spoons
7. Piping bag or sturdy zip-top bag (corner snipped) for easier filling
8. Pastry brush for brushing melted butter, optional but nice
9. Wire cooling rack
10. Thin paring knife or offset spatula to loosen and remove the minis

FAQ

Q: How many mini pies does this make? A: About 10 to 12 mini pies using a standard 12-cup muffin tin, depends how thin you roll the crust and how full you fill each cup.

Q: How do I know when they're done? A: Bake at 350 F for roughly 18 to 25 minutes. The edges should be set and the centers slightly jiggly, not liquid. They’ll firm up as they cool, so don’t overbake.

Q: Can I use fresh pumpkin instead of canned pumpkin puree? A: Yes, but only use cooked, drained and pureed fresh pumpkin (not whole pumpkin flesh raw). If you use fresh, cook it until soft, mash or puree and squeeze out extra water so it’s thick like canned puree. Do not use pumpkin pie filling, it has sugar and spices already.

Q: How do I avoid a soggy crust? A: Docking or blind-baking for 3 to 5 minutes helps, or brush the crust with a little melted butter or beaten egg before filling. Also pre-chill the crust in the fridge or freezer after fitting it into the tin, that helps prevent shrinking and sogginess.

Q: Can I make these ahead or freeze them? A: Yes. Once cooled completely, wrap or freeze on a tray then transfer to a bag, frozen for up to a month. Thaw in the fridge overnight. For make-ahead serving, store in the fridge up to 3 to 4 days.

Q: What can I use instead of evaporated milk or eggs? A: Evaporated milk can be swapped for whole milk or half-and-half for a richer filling, though texture will be a bit different. Eggs give the filling structure, so egg-free versions will be softer; you can try silken tofu or a commercial egg replacer but expect a different texture and flavor.

Mini Pumpkin Pies Recipe Substitutions and Variations

Pumpkin puree: Swap with equal parts canned sweet potato or roasted butternut squash puree (use 1 cup). It will be a touch sweeter but still great.
Evaporated milk: Use 1/2 cup half and half or 1/2 cup whole milk plus 1 tablespoon heavy cream to match the richness. For dairy free use 1/2 cup full fat canned coconut milk.
Light brown sugar: Replace 1/2 cup packed with 1/2 cup granulated sugar plus 1 tablespoon molasses. Or use 1/3 cup maple syrup and reduce another liquid by about 1 tablespoon.
Eggs: For an egg free option try silken tofu 1/4 cup pureed per egg for the best custard like texture. Or make flax eggs using 1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg, let sit 5 minutes.

Pro Tips

– Do a quick chill of the lined muffin tin in the freezer before you fill them, its a tiny step but it really keeps the crust from shrinking and makes the minis look neater.

– Use a piping bag or a zip top bag with the corner snipped to fill each cup, way less messy and you get even portions. Tap the tray gently on the counter after filling to pop any air bubbles.

– Dont overmix the pumpkin custard, just whisk until smooth. Overworking it adds air so the centers puff up then sink and crack when they cool.

– Keep an eye on the edges while baking, if they brown to fast cover them loosely with foil, and for extra shine brush the crusts lightly with melted butter or sprinkle a bit of coarse sugar before baking.