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.
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!
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.
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.
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.
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!
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!
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!
Pumpkin Pecan Pie Bites
- 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
- Preheat the oven to 375 degrees.
- Cut the pie crust into circles about 1.5-2 inches in diameter.
- Press gently into a mini-muffin pan and prick gently with a fork.
- Bake the crust for 10 minutes.
- Meanwhile, mix the pumpkin, brown sugar, cream, and eggs together.
- In a small bowl, mix the cornstarch and spices together.
- Add the spices to the pumpkin mixture and mix well.
- 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).
- Press a pecan into the top of each.
- Bake for an additional 15 -20 minutes or until golden brown.
- Let cool a couple of minutes before removing from pan.