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Mini Pumpkin Pie Bites

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Cheeky Kitchen
Updated May 3, 2021
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Why have one giant pumpkin pie when you can have mini bite-sized pieces of pie whenever that craving for sweet squash hits? Like a two-bite dessert ravioli, these bitty mouthfuls are just another reason to be thankful for pumpkin spice season.

More About This Recipe

  • Looking for more ways to get your pumpkin fix this fall? Forget the lattes. Tuck away the classic pie. These pretty little bites are easy to whip up and even easier to share. Like two-bite dessert ravioli, these insanely irresistible littles are the perfect size for nibbling, noshing and sneaking into your midnight. Or morning. Or whenever the moment is that dessert cravings call.

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Mini Pumpkin Pie Bites

  • Prep Time 20 min
  • Total 50 min
  • Servings 6
  • Ingredients 9
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Ingredients

  • 2 boxes (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)
  • 1 cup canned pumpkin puree (NOT pumpkin pie filling)
  • 2 eggs, divided
  • 2/3 cup brown sugar
  • 2 teaspoons pumpkin pie spice
  • 1 tablespoon sugar
  • 1/2 teaspoon cinnamon
  • 1/2 cup butterscotch chips (optional)
  • 1/2 teaspoon sea salt flakes (optional)
Make With
Pillsbury Pie Crust

Instructions

  • Step 
    1
    Heat oven to 400°F. Line workspace with a large piece of parchment. Open first box of pie crust and unroll both crusts. Slice each in half, then arrange the halves, rounded edges facing in toward the center, to create a large square (crusts may overlap a bit). With a rolling pin, roll the square into a rectangle.
  • Step 
    2
    Use a knife to lightly score 2 x 2-inch squares on the dough. Brush surface of dough with 1 beaten egg (save remaining beaten egg for the top crust).
  • Step 
    3
    In a large bowl, stir together pumpkin puree, 1 egg, brown sugar and pumpkin pie spice. Spoon filling into the center of each scored square.
  • Step 
    4
    Roll second box of pie crusts into a large rectangle on another piece of parchment. Gently lay this crust on top of the pumpkin puree layer.
  • Step 
    5
    With a pastry cutter, cut into individual 2 x 2-inch squares. Brush top crusts with remaining beaten egg and sprinkle with sugar and cinnamon. Bake for 18-22 minutes, or until pie squares turn light golden around the edges.
  • Step 
    6
    Optional: Allow to cool to room temperature. Melt butterscotch chips in the microwave, transfer to a plastic bag, snip a small corner from the bag and drizzle atop pumpkin squares. Sprinkle with sea salt. Allow butterscotch topping to harden before serving. To serve, gently pull pie bites apart and enjoy!

Nutrition

700 Calories
34g Total Fat
5g Protein
94g Total Carbohydrate
27g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
700
Calories from Fat
310
Total Fat
34g
52%
Saturated Fat
14g
70%
Trans Fat
0g
Cholesterol
90mg
30%
Sodium
720mg
30%
Potassium
140mg
4%
Total Carbohydrate
94g
31%
Dietary Fiber
1g
6%
Sugars
27g
Protein
5g
% Daily Value*:
Vitamin A
130%
130%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1 1/2 Starch; 0 Fruit; 5 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 1/2 Fat;
Carbohydrate Choice
6
*Percent Daily Values are based on a 2,000 calorie diet.

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