These Whipped Pumpkin Pie Bites are perfectly portable, poppable, and so easy to make. With just a few ingredients and hardly any prep time, you can have your pumpkin pie in bite-sized form!
With Thanksgiving just days away, it’s getting down to crunch time.
So tell me…are you hosting Thanksgiving? Prepping sides, desserts, etc. to share? Or are you lucky enough to just show up and eat ALL the turkey?
I’m in the latter, and thankful for that! While I don’t host Thanksgiving, the hubster and I will be going to my parents’ house for dinner, and my in-laws house for dessert. While that gets me out of cooking the bird, I’m still in charge of some dishes to bring.
Dessert being one of them. And if you’re like me and need to find a quick and easy treat to share this holiday season, I’ve got the cutest (and most delicious) pumpkin-y goodness for you.
These Whipped Pumpkin Pie Bites are perfectly portable, poppable, and so easy to make. With just a few ingredients and hardly any prep time, you can have your pumpkin pie in bite-sized form!
If you’ve been hanging around here long enough, then you know that I’m a sucker for anything mini or bite-sized (remember these Blueberry Coffee Cake Bites or those Brownie Bites with Nutella Frosting?). And when it comes to pie in mini form (hello there, Mini Strawberry Heart Pies), sign me up!
I mean, what’s better than devouring these Whipped Pumpkin Pie Bites? They’re perfect to serve for a crowd and are almost too cute to resist!
It’s easy to make, requires the oven for just the crust, and can be assembled in no time.
Light, fluffy, whipped pumpkin-y deliciousness, all wrapped up in a mini pie crust cup. Now that’s how I want to be devouring my pumpkin pie this holiday season!
I hope you all have a wonderful Thanksgiving, full of fun, laughter, love, and food!
Looking for more pumpkin desserts? I’ve got you covered!
- Pumpkin Bread Pudding with Brown Sugar Caramel Sauce
- Pumpkin White Chocolate Pie
- Pumpkin Scones with Maple Glaze
Whipped Pumpkin Pie Bites
Ingredients
- 1 (14.1 ounce) box refrigerated pie crusts (2 crusts per box), brought to room temperature
- 1 (8 ounce) package cream cheese, softened
- ¾ cup powdered sugar
- ¾ cup pure pumpkin
- 1 tablespoon pumpkin pie spice
- 1 (8 ounce) container whipped topping, such as Cool Whip
Instructions
- Preheat oven to 450F. Lightly grease a 24-count mini muffin tin with non-stick cooking spray. Set aside.
- Unroll both pie crusts onto a flat surface. Using a round biscuit cutter or cookie cutter, cut 24 circles from dough.
- Place each circle into each muffin well and lightly press down and up sides to form a crust.
- Bake for 8-10 minutes, or until crusts are lightly browned. Remove from oven and cool completely. (See note below)
- In a medium bowl, beat the cream cheese and powdered sugar with an electric mixer or stand mixer with fitted paddle attachment until smooth and creamy.
- Mix in pumpkin and pumpkin pie spice until fully incorporated. Gently fold in whipped topping until combined.
- Spoon pumpkin mixture into cooled pie crusts. Top with whipped cream and a dusting of pumpkin pie spice, if desired.
- Refrigerate until ready to serve.
Notes
Nutrition
Sarah @Whole and Heavenly Oven says 
Gayle says 
