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Pumpkin Pecan Pie Bites

Mini Pumpkin Pies with Pecans. Little Pumpkin Pecan Pie Bites perfect for your holiday dessert table!
Print Recipe
Keywordpecan pumpkin, pumpkin pecan pie
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings72 bites


  • 3 pie crusts cut into rounds to fit your mini-muffin pan (mine is 1 ½ inch)
  • 1 15 oz can pumpkin puree
  • 2 eggs
  • 1 cup brown sugar
  • 1 cup heavy cream
  • 1 tablespoon cornstarch
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ½ 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.



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. 
NOTE: try using a 3 inch round cutter and cupcake pans to create a larger version of these. You will also need to increase your baking time by about 5-10 minutes.


Calories: 55kcal | Carbohydrates: 6g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 31mg | Potassium: 13mg | Sugar: 2g | Vitamin A: 50IU | Calcium: 6mg | Iron: 0.2mg