Description
These Pumpkin Pie Bites are a bite-sized version of the classic fall dessert, perfect for cozy evenings, holiday gatherings, or simply enjoying a sweet seasonal treat. With a buttery crust and creamy pumpkin filling, they capture all the warm flavors of traditional pumpkin pie in a convenient mini form.
Ingredients
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1 ½ cups all-purpose flour
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½ teaspoon salt
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½ teaspoon ground cinnamon
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¼ teaspoon ground nutmeg
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¼ teaspoon ground ginger
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¼ teaspoon ground cloves
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½ cup unsalted butter, cold and cubed
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¼ cup granulated sugar
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1 large egg
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1 teaspoon pure vanilla extract
For the pumpkin filling:
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1 cup pumpkin puree (canned or homemade)
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⅓ cup brown sugar, packed
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1 teaspoon ground cinnamon
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½ teaspoon ground nutmeg
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¼ teaspoon ground ginger
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¼ teaspoon ground cloves
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¼ teaspoon salt
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1 large egg
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½ teaspoon vanilla extract
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½ cup heavy cream
Instructions
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Preheat oven to 350°F (175°C) and line a mini muffin tin with paper liners or lightly grease it.
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In a medium bowl, whisk together flour, salt, cinnamon, nutmeg, ginger, and cloves.
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Cut in cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
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Stir in sugar, then add the egg and vanilla extract, mixing until a dough forms.
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Press about one tablespoon of dough into each muffin cup to form small crusts.
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In a separate bowl, combine pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, cloves, and salt.
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Beat in egg, vanilla extract, and heavy cream until smooth.
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Pour about one tablespoon of the filling into each prepared crust.
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Bake for 20-25 minutes until the filling is set and the crust is lightly golden.
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Allow to cool for 5-10 minutes in the pan, then transfer to a wire rack to cool completely.
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Optional: top with whipped cream, powdered sugar, chopped pecans, or a drizzle of caramel sauce.
Notes
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For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking flour.
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Pumpkin pie bites can be prepared a day ahead and baked later.
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Experiment with crusts: graham cracker, shortbread, or store-bought pie crusts work well.
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Adjust spices or sweeteners to taste; a pinch of cardamom or allspice can add extra warmth.
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Store baked bites in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 25 minutes