Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, whisk together the pumpkin puree, brown sugar, heavy cream, milk, egg, cinnamon, pumpkin pie spice, and salt until well combined. Set aside to chill while you prepare the pie crusts.
- On a lightly floured surface, roll out one pie crust to about ⅛ inch thick. Use a paring knife to cut out 6 even circles, approximately 4½ inches in diameter. Gently press these circles into the cups of a standard muffin tin, trimming or tucking any excess dough. Place the muffin tin in the refrigerator to chill. Repeat this process with the remaining pie crust dough until all 12 muffin cups are lined. Dock the bottom of each crust several times with a fork.
- Line each crust with a paper muffin liner and fill to the top with dried beans or pie weights. Par-bake the crusts for 10 to 12 minutes, or until the edges are lightly golden. Carefully remove the muffin liners and pie weights, then return the crusts to the oven for another 5 minutes, or until the insides look dry. Lower the oven temperature to 350°F (175°C).
- Transfer the pumpkin filling to a spouted measuring cup for easy pouring. Fill each par-baked crust to the top. Bake for 35 to 45 minutes, or until the filling is set around the edges but still slightly jiggly in the center. Let the pie bites cool in the pan for 10 minutes before transferring them to a cooling rack to cool completely. Chill for at least 2 hours before serving with whipped cream, if desired.
Notes
This recipe makes 12 individual pumpkin pie bites. You can make the filling ahead of time and store it in the refrigerator for up to 2 days. Ensure the pie crusts are fully chilled before par-baking for best results.