Mini Pumpkin Pie Bites with Candied Pecans and Whipped Cream Recipe
These mini pumpkin pies are a delightful twist on the classic fall dessert, featuring a flaky pie crust filled with a creamy, spiced pumpkin filling. Topped with homemade candied pecans and whipped cream, they are perfect bite-sized treats for any autumn gathering or holiday celebration.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 24 mini pumpkin pies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Pie Crusts
- Cooking spray, as needed
- 1 (14.1-oz.) package refrigerated piecrusts (such as Pillsbury), 2 crusts
For the Pumpkin Filling
- 1 cup canned pumpkin puree (from 1 [15-oz.] can)
- 1/2 cup heavy whipping cream
- 1/3 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 large egg
- 2 teaspoons pumpkin pie spice, divided
- 1/4 teaspoon kosher salt, plus 1/8 teaspoon kosher salt, divided
For the Candied Pecans
- 1 1/2 tablespoons light brown sugar
- 1 1/2 teaspoons tap water
- 1/2 cup pecan halves
- Remaining 1/4 teaspoon pumpkin pie spice
- Remaining 1/8 teaspoon kosher salt
For Garnish
- Whipped cream, for serving
Instructions
- Prepare oven and muffin pan: Preheat the oven to 400°F. Lightly coat a 24-well mini muffin pan with cooking spray and set it aside.
- Cut dough rounds: Roll one piecrust into a 12-inch round about 1/16-inch thick. Using a 3-inch cutter, cut out 12 dough rounds, rerolling scraps as needed. Repeat the process with the remaining piecrust for a total of 24 rounds.
- Fit dough rounds into muffin pan: Press each dough round into the bottom and up the sides of each prepared muffin well. Place a paper mini muffin liner inside each piecrust cup and fill with pie weights or dried beans to help maintain the pie shape during baking.
- Bake crusts: Bake in the preheated oven for 8 to 10 minutes until the crusts are golden brown. Remove from oven and allow to cool in the pan for 10 minutes. Lower oven temperature to 375°F.
- Make pumpkin filling: In a small bowl, whisk together pumpkin puree, heavy whipping cream, granulated sugar, all-purpose flour, vanilla extract, ground nutmeg, ground cloves, egg, 1 1/2 teaspoons pumpkin pie spice, and 1/4 teaspoon kosher salt until smooth.
- Fill piecrusts: Pour the pumpkin mixture evenly into each pre-baked piecrust, about 1 heaping tablespoon per cup.
- Bake mini pumpkin pies: Bake at 375°F for 12 to 15 minutes or until the edges of the pumpkin filling are set and the center does not jiggle when gently shaken. Remove and let cool completely in the pan for approximately 20 minutes.
- Make candied pecans: While pies bake, combine light brown sugar, tap water, remaining 1/4 teaspoon pumpkin pie spice, and 1/8 teaspoon kosher salt in a small saucepan over medium heat. Stir constantly until the mixture bubbles and brown sugar dissolves, about 2 minutes. Add pecan halves and cook, stirring constantly, until pecans are evenly coated and fragrant, about 2 more minutes.
- Cool and chop pecans: Remove pecans from heat and spread them evenly on a parchment-lined baking sheet. Let cool completely, about 10 minutes, then chop roughly.
- Garnish and serve: Transfer cooled mini pumpkin pies to a serving platter. Top each with a dollop of whipped cream and sprinkle with chopped candied pecans. Serve and enjoy!
Notes
- Using pie weights or dried beans during blind baking helps prevent the crust from puffing up or shrinking.
- Ensure pumpkin filling is smooth by thoroughly whisking to avoid lumps.
- Chill pies after baking if you prefer a firmer filling texture before serving.
- Store leftover pies in an airtight container in the refrigerator for up to 3 days.
- For a nut-free option, skip the candied pecans and garnish with extra whipped cream or cinnamon dusting.
Keywords: mini pumpkin pies, bite-sized pumpkin dessert, candied pecan topping, fall dessert, Thanksgiving recipe
