Name: Irresistible 30 Mini Pumpkin Pie Bites Everyone Steals
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup pumpkin puree; 1/2 cup sugar; 1 tsp cinnamon; 1/2 tsp nutmeg; 1/4 tsp ginger; 1/4 tsp cloves; 1/2 tsp salt; 2 eggs; 1 cup evaporated milk; 1 package mini phyllo dough shells

You know those holiday parties where everyone hovers around the dessert table, eyeing the last slice of pie? That’s exactly why I started making these irresistible Mini Pumpkin Pie Bites—no more fork fights! I’ll never forget the first time I whipped them up for Thanksgiving. My aunt, who usually avoids sweets, popped three in her mouth before I could even set the platter down. These little guys pack all the cozy, spiced flavor of classic pumpkin pie into perfectly poppable bites. And trust me, they disappear faster than you can say “second helping.” Whether you’re hosting a crowd or just craving a quick treat, these mini miracles are about to become your new fall obsession.

Table of Contents

Why You’ll Love These Mini Pumpkin Pie Bites

Listen, I know you’re going to adore these little pumpkin pies as much as I do – here’s why:

Party perfection: No more awkward pie slicing! These bite-sized treats mean everyone gets their own perfect portion (and yes, it’s totally acceptable to eat five… I won’t judge).
Stress-free baking: Forget wrestling with pie crust – these start with ready-to-use phyllo shells that make assembly a breeze. Even my baking-challenged cousin can’t mess these up!
All the flavor, none of the fork: That classic pumpkin pie taste you crave? It’s all here – the warm spices, creamy texture, and caramel notes – in adorable, handheld form.

Seriously, once you try these, you’ll never go back to regular pie plates again. They’re that good.

Ingredients for Mini Pumpkin Pie Bites

Gather these simple ingredients – you probably have most in your pantry already! The secret is using quality basics:

1 cup canned pumpkin puree (not pie filling!) – Libby’s is my go-to
1/2 cup packed brown sugar – dark gives the best caramel depth
2 large eggs – room temp blends smoother
1 tsp cinnamon + 1/2 tsp nutmeg – warm and cozy
1/4 tsp each ginger & cloves – Grandma’s secret spice boost
1/2 tsp salt – balances the sweetness
1 cup evaporated milk – creates that custard magic
1 package (30) mini phyllo shells – find them in the freezer aisle

See? Nothing fancy – just good old-fashioned pumpkin pie goodness in the making!

Equipment You’ll Need

You won’t need any fancy gadgets for these mini pies – just grab:

A medium mixing bowl (trust me, I’ve tried using a small one – pumpkin filling everywhere!)
A simple whisk (or fork in a pinch)
A sturdy baking sheet (no liner needed, but parchment paper makes cleanup easier)

That’s seriously it – now let’s get baking!

How to Make Mini Pumpkin Pie Bites

Preparing the Pumpkin Filling

Alright, let’s start with the star of the show – that luscious pumpkin filling! First, whisk together your pumpkin puree and brown sugar in a bowl until they’re completely inseparable (like best friends at a sleepover). Now for the spices – here’s my trick: sprinkle the cinnamon, nutmeg, ginger, and cloves over the mixture before stirring. This prevents clumps and ensures every bite gets that perfect spice balance. Crack in those eggs one at a time, whisking well after each addition – we want silky smooth, not scrambled! Finally, stream in the evaporated milk while whisking to create that dreamy custard consistency we all love.

Assembling the Phyllo Shells

Time to fill those cute little phyllo cups! Arrange your shells on the baking sheet – they should just barely kiss each other but not overlap. Now, the filling dance: I use a small cookie scoop (about 1 tablespoon) for perfect portion control. If you don’t have one, a spoon works too – just aim to fill each shell about 90% full. Pro tip: tap the baking sheet gently on the counter after filling to settle the mixture and prevent air bubbles. Don’t stress about spills – a little pumpkin overflow gives them rustic charm!

Baking and Cooling

Pop your filled shells into a 350°F oven and resist the urge to open the door! At about 15 minutes, start peeking – you’re looking for slightly puffed centers that jiggle just a tiny bit when nudged (like Jell-O with confidence). They’ll continue setting as they cool. Transfer to a wire rack immediately – those flaky shells can get soggy if left sitting. The hardest part? Waiting those agonizing 10 minutes before eating! But trust me, letting them cool makes the flavors bloom and prevents burnt tongues (learned that the hard way).

Tips for Perfect Mini Pumpkin Pies

After making hundreds of these little pies (okay, maybe thousands – don’t judge my pumpkin addiction), here are my hard-won secrets:

Fill with care: That last bit of filling always tempts me, but resist overfilling! Stick to 90% full – they puff up like magic in the oven.
Oven thermometer is key: Phyllo shells turn golden fast. If your oven runs hot, check at 12 minutes to prevent over-browning.
Room temp eggs matter: Cold eggs can make the filling separate. Leave them out 30 minutes before mixing.
Spice it fresh: Old spices lose their punch. Give them a quick sniff – they should smell vibrant, not dusty.

Follow these tips and you’ll get perfect little pies every single time!

Serving Suggestions

Oh, the fun part – dressing up these little cuties! A dollop of freshly whipped cream is classic (extra points if you pipe it fancy). But my favorite? A drizzle of warm caramel sauce – the way it pools in those crispy phyllo layers is downright magical. For a grown-up twist, dust with cinnamon sugar or add a sprinkle of toasted pecans. Pro tip: serve them on a pretty platter with mini forks because let’s be real – no one stops at just one!

Storage and Reheating Instructions

These little pies keep like a dream! Store cooled leftovers in an airtight container in the fridge for up to 4 days – though let’s be honest, they rarely last that long. For longer storage, freeze them (unfrosted) on a baking sheet first, then transfer to freezer bags for up to 2 months. To reheat, just pop them in a 300°F oven for 5-8 minutes – the phyllo stays miraculously crisp! Pro tip: freeze individual portions in muffin liners for grab-and-go treats all season.

Mini Pumpkin Pie Bites Variations

Who says pumpkin pie has to be traditional? Here are my favorite ways to jazz up these little bites when I’m feeling adventurous:

Chocolate lovers: Toss in mini chocolate chips before baking – they melt into gooey pockets that pair surprisingly well with the spices!
Global twist: Swap nutmeg for cardamom and add a pinch of black pepper for an exotic Persian-inspired version.
Crunch factor: Top with crushed gingersnap crumbs before baking for extra texture and spice.

The best part? You can mix and match these ideas – my kids love the chocolate chip version with gingersnap topping for “extra special” dessert nights!

Nutritional Information

Just so you know, each one of these adorable Mini Pumpkin Pie Bites clocks in at about 60 calories – not bad for such a satisfying treat! Keep in mind these numbers are estimates based on the exact ingredients I use. Your mileage may vary slightly depending on brands and exact measurements (I may or may not sneak an extra pinch of sugar sometimes!). These little pies offer a nice balance – you’re getting vitamin A from the pumpkin, protein from the eggs, and just enough sweetness to hit that dessert craving without going overboard.

Frequently Asked Questions

You’ve got questions? I’ve got answers! Here are the most common things people ask me about these Mini Pumpkin Pie Bites:

Can I use fresh pumpkin instead of canned?

Absolutely! Roast your own sugar pumpkin (the small, sweet ones – not carving pumpkins!) and puree the flesh. Just make sure to strain it well – fresh pumpkin has more water than canned. I’ll be honest though? For convenience and consistent results, I reach for canned puree 90% of the time. Save the fresh pumpkin for when you’re feeling extra fancy!

How long do these mini pumpkin pies keep?

These little guys stay fresh in the fridge for about 4 days in an airtight container. The phyllo shells might lose some crispness after day 2, but a quick 5-minute warm-up in the oven fixes that! You can also freeze them (without toppings) for up to 2 months – just thaw overnight in the fridge before serving.

Can I make them gluten-free?

Yes! Swap the regular phyllo cups for gluten-free mini pie shells (check the freezer section) or make your own crust with gluten-free flour. The pumpkin filling is naturally gluten-free, so it’s an easy adaptation. Just be sure all your other ingredients (especially spices) are certified GF if that’s important for your diet.

Final Thoughts

Alright, pumpkin lovers – it’s your turn! I’d absolutely love to hear how your Mini Pumpkin Pie Bites turn out. Did you add any fun twists? Snap a photo of your prettiest batch (we all know you’ll arrange them artfully!) and tag me or leave a rating. Nothing makes me happier than seeing these little pies bring joy to your holiday tables. Now go forth and bake – and remember: life’s too short for just one bite!

Why You’ll Love These Mini Pumpkin Pie Bites

Ingredients for Mini Pumpkin Pie Bites

Equipment You’ll Need