Mini Pumpkin Bites


  • 1 package refrigerated pie crusts
  • 1 can (15 oz) Pumpkin
  • 1 can (14 oz) Sweetened Condensed Milk
  • 2 eggs
  • 1 tablespoon Pumpkin Pie Spice
  • 4-5" round cookie cutter
  • Mini Muffin Tin
  • mini cookie leave cutter (optional)


Preheat oven to 425 degrees F

  • Mix pumpkin, sweetened condensed milk, eggs and pumpkin pie spice in a large bow until smooth.
  • Spray a mini muffin tin with non-stick spray
  • Cut the pie crusts and place each one into the pie tin carefully
  • You may have to adjust the crusts but lightly push them into the tin to form a cup shape
  • Pour the pumpkin mix into each pie crust cup filling to the top (if you use a spout-measuring cup this helps avoid spills)

  • Wipe any drips off the pan
  • Bake at 425 degrees F for 15 minutes.  Reduce heat to 350 degrees F.
  • Bake 12-15 min longer or until toothpick inserted comes out clean. 
  • Allow to cool for 30 minutes in pan and then take out the Mini Pumpkin bits and put on wire cooling rack for another hour allowing to set completly.
  • Using mini leaf cookie cutters you can garnish the top of the pies or top with a bit of whipped topping.

 Makes about 24 mini pumpkin bites!




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