Teeny-tiny mini pumpkin pies are individual bitesize pumpkin pies with gingersnap crust. The perfect pumpkin pie bites for a crowd - great freezer-friendly, make-ahead treat for the holiday season.
This recipe can be divided into two main sections - the gingersnap crust, the pumpkin pie filling.
For the Gingersnap Crust
- Gingersnap cookies - crushed into fine crumbs using a food processor.
- Butter - unsalted butter, melted.
For the Pumpkin Pie Filling
- Sugar - superfine granulated sugar or caster sugar.
- Egg yolk
- Pumpkin purée - you'll want pumpkin purée for this recipe, not pre-prepared tinned pumpkin pie filling.
- Evaporated milk
Making Pumpkin Pie Bites
Begin by preheating an oven and lining a 24-hole mini muffin pan with mini cupcake cases.
In a small mixing bowl, mix together the ingredients for the crust - the crushed gingersnap biscuits and melted butter. Stir until you have moistened the cookie crumbs. Then dollop a teaspoon into each mini cupcake case.
Divide the crumb mixture evenly across the 24 mini cupcake cases and press firmly with the back of a spoon to pack into the bases. Set aside while making the filling.
In a mixing bowl, whisk together the sugar, egg yolk and spices until combined. Then add the pumpkin purée and whisk to incorporate. Slowly add the evaporated milk whilst whisking until smooth.
Spoon the mixture into each mini muffin case, dividing as evenly as possible.
Bake in the centre of the preheated oven for about 5 minutes before turning the temperature down and continuing to bake for a further 10 minutes.
These quick pumpkin pie bites are perfectly edible as they are, but for a true tiny pumpkin pie, they're best served with a dollop of whipped cream.
This can be store bought ready made whipped cream or Cool Whip. Or, make your own simply stabilized whipped topping. For my guide to making whipped cream at home, see my vanilla stabilized whipped cream recipe.
These pumpkin pie bites keep easily for about 3 days in the refrigerator. For ease of storage, I would recommend waiting until nearer the time of serving before topping with any whipped cream.
Yes! These are a great freezer-friendly make-ahead dessert. Perfect for getting a head start on holiday baking and easy to defrost for a quick treat for a crowd.
In order to freeze, allow to cool completely and first chill in the refrigerator overnight. This ensures the mini pies are firmly set. Then transfer to a freezer safe bag and place in a single layer in the freezer to freeze firm. They can then be stacked and kept frozen for up to 3 months. Defrost in the refrigerator for an hour or two before serving.
Yes absolutely! These bitesize pumpkin pies are made without pie crust, using gingersnap crumbs instead. This gives a lightly ginger spiced cookie crumb base to the bake.
Looking for more miniature treats? Try:
- Mini Strawberry Cheesecakes
- Mini Chocolate Pecan Pies
- Black Bottom Bites
- Mini Chocolate Ganache Cheesecakes
- Mini Brownie Bites
Mini Pumpkin Pies
- 24-hole mini muffin tin
Ingredients for Gingersnap Crust
- ¾ cup gingersnap cookie crumbs
- 2 tablespoon unsalted butter melted
Ingredients for Pumpkin Pie Filling
- ¼ cup superfine granulated sugar or caster sugar
- 1 egg yolk
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- pinch ground cloves
- pinch ground ginger
- 5 oz pumpkin purée
- 4 oz evaporated milk
Ingredients for Whipped Cream Topping (optional)
- ½ cup heavy whipping cream or double cream
- ½ tablespoon powdered sugar or icing sugar
- ½ teaspoon vanilla extract
- Begin by preheating an oven to 425°F (220C/200C Fan) and lining a 24-hole mini muffin pan with mini cupcake cases.
- In a small mixing bowl, stir together the ingredients for the crust - crushed gingersnap cookies and melted butter. Spoon the mixture into the 24 muffin cases (about a teaspoon per case) and press firmly with the back of a spoon to pack into the base of the cases.
- In a separate mixing bowl, whisk together the egg yolk, sugar, salt and spices. Then add the pumpkin purée and mix together.
- Slowly pour the evaporated milk into the mixture whilst whisking continuously until you have a smooth pumpkin pie filling.
- Spoon the filling into the mini cupcake cases, dividing as evenly as possible.
- Bake in the centre of the preheated oven for about 5 minutes, then reduce the oven temperature to 350°F (175C/155C Fan) and continue baking for 10 minutes.
- Remove from the oven and allow to cool until able to handle. Then carefully remove from the mini muffin pan and transfer to a wire rack to continue cooling.
- When ready to serve, top with homemade whipped cream. This recipe is essentially a half batch of my classic vanilla stabilised whipped cream. Whip the cream, powdered sugar and vanilla with an electric beater until stiff peaks and then pipe dollops on each mini pie.