Mini Pumpkin Pecan Pie Bites

To simply call these Pumpkin Pecan Pie bites is so normal and boring. Maybe Itty Bitty Bites of Fall Goodness that Make You Smile would be better suited. I don’t know. But, these little mini pumpkin pies with a perfect pecan set inside is about the most perfect bite of Holiday dessert you’ll have. These mini pies are perfect for fall gatherings, dessert buffets, Thanksgiving, and just about anywhere you want the pumpkin pie flavor with a bit of extra ooh and aah.

Little pumpkin pecan pies made in a mini muffin tin. So easy and tasty!

I know!?! Aren’t these just darling! And the best part is they are simple, simple, simple to make!! Classic pumpkin pie filling, simple mini pie crusts (made in a mini muffin tin), and topped with a single pecan. You can totally do this!

little pie crusts for pumpkin pecan pie bites

Those little pie crusts are made with a biscuit cutter (or a circle cookie cutter. Heck, use a paring knife if you need to.) that has fluted edges. I also used purchased pie crusts to keep this as easy as possible. 

How many mini pies does this recipe make?

About 72. So many!! You’ll use 3 pie crusts for all the filling. But honestly, I usually only buy one package of crusts (which has 2 crusts) and as much filling as I need and then simply dump the rest. It’s totally up to you.

mini pie crusts for pumpkin pecan pie bites

The sweetest little crusts. Be sure to prick the bottoms and sides before you do the pre-bake.

Do I need to pre-bake the crusts?

Yes, you really should. Partly because it helps the bottom crust keep from getting soggy. And nobody wants a soggy bottom which would totally happen if you don’t pre-bake. Also because if you bake your pie crust for as long as your filling needs to cook, you’ll burn the crust.

classic pumpkin pie filling without corn syrup!

Try not to overfill your mini crusts, if you can help it. Because I am a messy cook, I am forever overfilling the crusts! Which makes for a harder time taking them out. That crust sticks to the pan and needs to be cut out. Sigh. If only I had a bit more patience and saved myself some trouble.

P.S. You won’t find a drop of corn syrup or evaporated milk in this filling recipe. 

pecan pumpkin bites

Just drop your pecan on top of that yummy filling and pop them into the oven for the final baking. The filling and pecan will brown nicely and your whole kitchen will smell like fall. It’s simply glorious!

Mini pumpkin pies with a pecan on top. Pecan Pumpkin Pie bites that are easy to make!

You can see in the photo above that there were a few mini pies that stuck to the side of the pan and had to be cut out. Patience really is a virtue that has great value in baking. Oh how I wish I would learn that!

Pecan Pumpkin Pie bites. Mini pumpkin pies with pecans.

These are the absolute BEST little desserts to bring for parties, potlucks, and gatherings during the holiday season. They simple to make, can be made ahead and froze, are easy on your budget, look absolutely darling, and best of all…taste amazing! 

My Grandma may make the best pumpkin pie and I won’t argue about that. But I would argue that mini versions of her pumpkin pie are far better. Everyone knows that anything in mini form is just the cutest. And somehow, that cutest affects the taste!

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Pumpkin Pecan Pie Bites

Mini Pumpkin Pies with Pecans. Little Pumpkin Pecan Pie Bites perfect for your holiday dessert table!

Course Dessert
Cuisine American
Keyword pecan pumpkin, pumpkin pecan pie
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 72 bites
Calories 55 kcal

Ingredients

  • 3 pie crusts cut into rounds to fit your mini-muffin pan (mine is 1 1/2 inch)
  • 1 15 oz can pumpkin puree
  • 1 cup brown sugar
  • 1 cup heavy cream
  • 1 tablespoon cornstarch
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • pinch pepper and salt

Instructions

  1. Preheat the oven to 375 degrees.

  2. Cut the pie crust into circles about 1.5-2 inches in diameter.

  3. Press gently into a mini-muffin pan and prick gently with a fork.

  4. Bake the crust for 10 minutes. 

  5. Meanwhile, mix the pumpkin, brown sugar, cream, and eggs together. 

  6. In a small bowl, mix the cornstarch and spices together.

  7. Add the spices to the pumpkin mixture and mix well.

  8. When the crusts have been baked for 10 minutes, remove from oven and fill just to the top with filling (1.5 inch circles are about 1 tablespoon each).

  9. Press a pecan into the top of each.

  10. Bake for an additional 15 -20 minutes or until golden brown.

  11. Let cool a couple of minutes before removing from pan.

Recipe Notes

I don't have 3 mini-muffin pans so I do these in batches:

I cut the dough into circles and put the circles not being used into the fridge, immediately. 

After each batch is done and the pies are removed, I let the pan cool for about 15 minutes before starting the next batch.

Doing it this way is simple, but does take about 3 hours in total time. 

Nutrition Facts
Pumpkin Pecan Pie Bites
Amount Per Serving
Calories 55 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Cholesterol 4mg 1%
Sodium 31mg 1%
Potassium 13mg 0%
Total Carbohydrates 6g 2%
Sugars 2g
Vitamin A 1%
Calcium 0.6%
Iron 1.1%
* Percent Daily Values are based on a 2000 calorie diet.

Other pie recipes you should try!:

Wade’s Brandy Apple Crumble Pie

Spiced Pear and Apple Pie

Dark Chocolate Satin pie is like a French Silk Pie but richer, made with decadent dark chocolate.

Dark Chocolate French Silk Pie

the BEST Banana Cream Pie

Old-fashioned Buttermilk Pie

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