Updated September 2026.
All the flavors of homemade pumpkin pie packed into a portable fall dessert: Easy Pumpkin Pie Bites.
“I just made this filling yesterday and my family loved it. I had some homemade pie crust dough sitting in the freezer and had just bought some pumpkin pie spice and wanted to try something new. This came out so smooth. I love that there was cream cheese in the filling too.”
Tracy, November 2016
One of the reasons I love the fall is that pumpkin steps back onto the pedestal.
I make it often this time of year, in all kinds of forms, including recipes you may already have tried here: Gingersnap Pumpkin Pie Bites, Pumpkin Delight Dessert, Pumpkin Bars with Cream Cheese Frosting and Pumpkin Muffins with Cream Cheese. Some time ago my mom served us these sweet little bites, and they have been first on my fall dessert list ever since.
If you love pumpkin pie and are tired of waiting until Thanksgiving, these pumpkin pie bites are the perfect way to get your fix. They are also easy to pack up as take home treats. Bring a tray to the office or a potluck, then sit back and watch how fast they disappear.
What Size Cutter and Pan Do You Need for Mini Pumpkin Pies?
Use a standard 24 cup mini muffin pan and a 2.5 inch round cutter. A 2.5 inch round gives you about 12 rounds from each refrigerated crust if you reroll the scraps once, which is how 4 crusts make 48 bites. A 3 inch round gives a taller rim, but you will get only about 9 rounds per crust. No cutter? The rim of a drinking glass or a wide jar lid of the same size does the job. For a regular 12 cup muffin pan, cut 3.5 to 4 inch rounds and bake the larger pies 25 to 30 minutes.
READER TIP: Stephanie made these twice and switched to a mini tart pan with a 4 inch cutter the second time, because the crust was easier to mold into it.
How Do You Keep the Cream Cheese Filling Smooth?
Start with cream cheese at room temperature and beat it with the sugar until completely smooth before any egg or pumpkin goes in. Cold cream cheese breaks into small lumps, and once the eggs and pumpkin are added those lumps will not beat out. Add the eggs one at a time, then the pumpkin, and mix only until the filling looks glossy and even.
Reader Review
“These are yummy and the filling is the BEST pumpkin filling I think I have ever had!!”
Marla, November 2016
Easy Pumpkin Pie Bites
Ingredients
- 4 refrigerated pie crusts 2 boxes, or a double batch of homemade all butter pie crust
- 8 oz cream cheese softened to room temperature
- 1/2 cup granulated sugar
- 2 large eggs
- 1 cup pumpkin puree canned pumpkin, not pumpkin pie filling
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice plus more for sprinkling
- 1 large egg beaten, for the egg wash
- whipped cream for topping
Instructions
- Preheat the oven to 350°F. Grease two 24 cup mini muffin pans. If you only have one pan, bake in two batches and keep the filling and the second batch of rounds in the refrigerator while the first batch bakes.
- Unroll the refrigerated crusts on a lightly floured surface (roll homemade dough about 1/8 inch thick). Cut 2.5 inch rounds, about 12 from each crust, 48 in total, rerolling the scraps once. A 3 inch cutter gives a taller rim but only about 9 rounds per crust.
- Press each round into a mini muffin cup, easing the dough up the sides so it forms a little rim. Brush the top edges with the beaten egg.
- With an electric mixer, beat the room temperature cream cheese and sugar until completely smooth, with no lumps. Add the 2 eggs one at a time, beating after each until combined.
- Add the pumpkin puree and beat until smooth, then stir in the vanilla and pumpkin pie spice.
- Spoon about 1 tablespoon of filling into each crust, almost to the top of the dough.
- Bake for 15 to 20 minutes, until the crust edges are golden and the center of the filling no longer looks wet. The bites puff up in the oven and settle back down as they cool.
- Cool in the pan for 5 minutes, then move to a rack to cool completely, or chill for 30 minutes.
- Just before serving, top with whipped cream and a pinch of pumpkin pie spice or cinnamon. Keep refrigerated, and do not leave topped bites at room temperature for more than 2 hours.
Notes
Nutrition
How Many Pumpkin Pie Bites Does One Batch Make?
One batch of this filling fills about 48 mini pie crusts, so plan on 4 refrigerated pie crusts, or a double batch of homemade dough. Each mini crust holds only about a tablespoon of filling, and the cream cheese makes this filling fuller than a classic pumpkin pie mix. If you only want 24 bites, use 2 crusts and make half the filling: 4 ounces cream cheese, 1/4 cup sugar, 1 egg and 1/2 cup pumpkin.
READER TIP: Karen doubled the recipe to serve 48 and found she had enough filling left for another 48, so a single batch covers a big party tray.
Can You Make Pumpkin Pie Bites Ahead or Freeze Them?
Yes. Bake them up to 3 days ahead and keep them covered in the refrigerator, or freeze the baked bites, without whipped cream, for up to 2 months. Thaw frozen bites overnight in the refrigerator. Add the whipped cream right before serving so it holds its shape. If you want to prep the night before, press the crusts into the pan and keep the filling in a covered bowl in the fridge, then fill and bake the next day; filling the raw crusts hours ahead makes them soggy.
Can You Use Sweet Potato, a Different Crust or Canned Pumpkin?
Yes, canned pumpkin puree is exactly what this recipe calls for, and readers have swapped in sweet potato and different crusts with good results. Just make sure the can says pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced. For a pumpkin dessert that feeds a crowd from one pan, try my Pumpkin Bars with Cream Cheese Frosting.
READER TIP: Pam made these with sweet potatoes instead of pumpkin, and used cinnamon and a dash of nutmeg in place of the pumpkin pie spice.
READER TIP: Jodie suggests Pillsbury cinnamon roll dough for the crust, and Sylvia made hers with a cream cheese crust. Both said they were very good.
A Note on This Recipe: The recipe works the same way it always has. In September 2026 we updated the card after years of reader notes. Many of you found the filling went much further than 24 crusts, and you were right: one batch fills about 48, so the card now lists 4 pie crusts and a half batch option for 24. We also added a bake cue, a regular muffin pan option, and make ahead and freezing notes. Thank you to Karen, Donna, Sherri, Jess and everyone who wrote in.
I love how bite sized these pies are! That’s so fun!
I love Pumpkin Pie! These bite size Pumpkin Pies are cute and I think they would be great for a work luncheon or get together. Thank you for sharing the recipe.
What kind of whipped cream is best so it won’t slowing melt away but keep its shape on the pies. Making these Friday for work.
Susan, the easiest trick is timing. Pipe the whipped cream on right before you serve, or bring it in a container and top them at work. Store bought whipped topping also holds its shape longer than fresh whipped cream.
I can’t wait to try them. Perfect for brunch. Thanks
Great idea for children’s Thanksgiving and of course adults. I will make these for then. Thank you.
My coworker made these yesterday and brought them to work this morning! These things are so good!!! I’m going to make some real soon!
These are so adorable and YUMMY! We found the recipe on Pinterest and made them over the weekend. They disappeared fast! Thanks for sharing!!
These are absolutely delicious. You might try to use cinnamon rolls (Pillsbury) for the dough. Really good.
I always try to make one new item when I have a dinner party. This time, I tried the pumpkin pie bites and they were an absolute hit with both the kids and the adults. They went so fast that I never got a chance to try one! Outstanding!
These are awesome!! A little time consuming but delicious
I am going to try these for my Christmas party this year. I have 2 mini muffin pans that I use all the time I also have a tart shaper, so to make things easier, I roll my dough in little balls and drop each one in then use my tart shaper to press it down and it forms a perfect shell!!!!! Just an FYI if you want it to go even faster! I’m all about easy! Can’t wait to try these!!!
These are a lot like the pecan tassies I make at Christmas. Thanks!
These little bites are delicious, made them and my grandson loved them.
Looks like just the right amount for a sweet treat and not eat the whole pie.
Thanks for the great recipe! Just cooking a batch right now for my Halloween party this weekend 🙂 I have one question though, the recipe says the yield is 24 so I got enough pie crust for two batches. I doubled the recipe and now that I have just thrown the second batch into the oven I have enough “batter” left to make at least one more batch, if not more. I double checked to recipe to make sure I didn’t mess anything up when I doubled up. Is it normal for this recipe to have lots of batter left over? I probably would of just made one batch if I’d of known that I would have this much left over lol. They look and smell great so I’m hoping that’s a sign I didn’t mess the recipe up! 🙂
Jess, you didn’t mess anything up, I’m glad they came out so well for your party! A single batch of filling really does fill about 48 mini crusts, so one batch would have been plenty. I updated the recipe to say so.
I made these for our coffee group. Just say i didn’t take any home. Rave reviews…
Perfectly delicious, I’m keeping this recipe on hand.
These are yummy & the filling is the BEST pumpkin filling I think i have ever had!!
I only had a 2.5 cutter not a 3 & it worked but would have been better & prettier with the 3 just a note.
I just made this filling yesterday and my family loved it. I had some homemade pie crust dough sitting in the freezer and had just bought some pumpkin pie spice and wanted to try something new. This came out so smooth. I love that there was cream cheese in the filling too. Thank you for sharing this recipe. I will definitely be making these again.
These are awesome. Made them for the evening after pizza. Watching the election results with family. There won’t be any left for ‘after’ pizza. Great recipe.
I made these using a cream cheese crust and they were very good! A definite addition to my favorites list!
I made these last week and they were awesome! I am planning on including them this Thanksgiving and wanting to prep everything first.
Do you think I could make and fill these, then put in the fridge the night before and bake the next day? Or would that somehow make them not puffy and delicious?
Hi Lindsi, I wouldn’t fill them the night before, the crust soaks up the filling and turns soggy. Instead, press the crusts into the pan, cover it, and keep the filling in a covered bowl in the fridge. The next day just fill and bake.
What a great idea! I accidentally made too much pumpkin pie filling, so instead of making another pie, I made these. They were delicious. I can’t wait to try them with your cream cheese filling. Thanks!
What size can of pumpkin?
Hi Becky, a standard 15 ounce can of pumpkin puree works. You only need 1 cup, so you’ll have a little left over for pancakes or smoothies.
I tried these with sweet potatoes instead of pumpkin, I used cinnamon and a dash of nutmeg in place of the pumpkin spice. Just a different variation for those who don’t like the taste of pumpkin.
Thanks! Not a pumpkin fan, but those look delish!!
If you make the homemade crust, do you bake it first then add the pumpkin filling and bake, or do you put the pumpkin filling in the raw pie crust regardless if it’s homemade or premade?
~Angela
Hi Angela, no need to prebake. The filling goes straight into the raw crust, homemade or store bought, and they bake together in 15 to 20 minutes.
Can I use a regular muffin pan? Using a mini pan is really small.
Yes, Anita! Cut 3.5 to 4 inch rounds for a regular muffin pan and bake 25 to 30 minutes, until the centers no longer jiggle. You’ll get about 16 larger pies from one batch of filling.
This looks amazing! What a yummy one to bring to a fall get together!
Haven’t made yet if I make these for Thanksgiving, may I freeze them?
Hi Cathy, yes, they freeze well. Bake them, let them cool completely, and freeze them without the whipped cream for up to 2 months. Thaw overnight in the fridge and add the whipped cream just before serving. Happy Thanksgiving baking!
I had a lot of left over filling after making 24 mini pies. Is that normal? Any suggestions for the remaining filling?
Sherri, you were right, and thank you for saying so. One batch of this filling fills about 48 mini crusts, not 24. The card now lists 4 pie crusts for the full batch and a half batch for 24.
I made these mini-pies last week and they are delicious.
Great recipe, I got many compliments and it was very simple to pull off. I’ve made this twice and I have a mini tart pan so I used that the second time around with a four inch cutter. It was just easier to mold the pie crust into. Thanks for the great recipe! I will be doing those mini chocolate cream pies next!
Taking them to a church social! Thanks for sharing!
Im going to try these
I have always loved pumpkin pie. In fact it’s my favorite pie. So I am going to try these. Hopefully I will do it righ!
I don’t understand why the store bought crust would be different that what you would make at home. Why the difference from 24 to 12?
Good question, Mary Jane. It isn’t about homemade versus store bought, it’s about how many crusts you roll out. Each refrigerated crust gives about 12 rounds, so two crusts make 24. The recipe now calls for 4 crusts, since the filling covers about 48.
These look yummy. I’m going to try & make them gluten & dairy free ????.
I would love to be included You recipes sound wonderful. I am making the pumpkin bites for !y family. Thank You So much for sharing
Hi sarah,i dont like cream cheese what can I put in place of that?I really want to make these!thank you!
Kim, the cream cheese is what gives this filling its smooth, cheesecake like texture, so I wouldn’t swap it out. If it isn’t for you, your favorite classic pumpkin pie filling works in the same mini crusts with the same bake time.
Looks yummy
this is an amazing dessert but I doubled the recipe because I needed to be able to serve 48. I don’t think I needed to double the recipe. I have enough pumpkin batter to make another 48 Pumpkin pie bites. I made my own crust for the minis but I am going to get lazy and buy refrig crust ( 😛 ) and make a whole pie with the remaining.
I made these today and they were delish! You could actually get 4 refrigerated pie crust and still have enough filling w this recipe. My question is, can you freeze them?
Great flavor with cream cheese. My family loved the bite size.
These were so so good, absolutely yummy, my family loved them…. Will make these every Thanksgiving and often for fall fellowship lunches at church….. THANK YOU SO MUCH????????
Can I make these a head of time?
Yes, Annette. You can bake them up to 3 days ahead and keep them covered in the refrigerator. Just wait to add the whipped cream until you serve them.
Found this recipe on Pinterest, and am making it for a bridal shower! If it is successful, I’ll use it for thanksgiving luncheon at my daughters school and for work!