MINI PUMPKIN PIE BITES – EASY AND DELICIOUS

My favourite way to make mini pumpkin pie is in the form of mini pumpkin pie bites! They’re easy to hold, so delicious, and very kid and toddler friendly! The best part is you get to skip the step of cutting up the pie AND you know exactly how much you have to share!

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Try this recipe with your favourite pastry crust and enjoy!

Tips for baking these mini pumpkin pie bites

A few tips for making these delicious mini pumpkin pie bites a success are;

1: Stab holes in the crust with a fork

This will ensure that crust doesn’t bubble up while baking.

2: Parbake the crust

It’s very important that you parbake the crust for your pumpkin pie bites. Doing this will eliminate that soggy crust that no one likes!

3: Mix the cornstarch properly

Sometimes throwing some corn starch into the mix works out okay, but why take the risk? I recommend putting your cornstarch into a jar and shaking it up with some milk, then adding it to the wet mixture of the pumpkin pie. It will work 100% of the time!

4: Use fresh spices

You can use powdered spices if that’s all you have, BUT if you can use fresh spices definitely use them instead! Nothing beats the rich deep flavour of freshly ground nutmeg or cinnamon. Or that burst of freshness that fresh grated ginger adds to this recipe.

5: Bake your pumpkin fresh

Try baking a pumpkin and using that as your puree instead of the canned version. And spoiler alert; you don’t actually need to puree the pumpkin once its cooked and scooped out of the pumpkin shell! It will be soft enough to incorporate into your mixture no problem.

Pumpkin Pie Bites

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Equipment

• 12 cup muffin trays

Ingredients

  

• 2 Cups Fresh baked pumpkin puree (Or one 15 ounce can)
• 3 Large chicken eggs (Or 2 duck eggs)
• 1/4 Cup Maple syrup
• 3/4 Cup Packed brown sugar
• 1 Tbsp Corn starch
• 1/2 Tsp Fresh ground pink salt
• 1/8 Tsp Fresh ground pepper
• 1/8 Tsp Fresh ground turmeric
• 1 Tsp Cinnamon
• 1 Tsp Fresh grated nutmeg
• 2 Tsp Fresh grated ginger
• 1 1/4 Cups Whole milk (Or, 1 cup skimmed milk and 1/4 cup heavy cream) *not store bought skimmed milk, fresh raw milk that has had the cream skimmed off*

Notes

• Preheat your oven to 375℉

Roll out your preferred pastry crust in the 12 cup muffin trays. Parbake the crust. (You can use a pastry recipe that will make 2 pie crusts) 

Put some of your milk in a small jar with the cornstarch and shake until well combined.  DO NOT just add the cornstarch into your bowl of ingredients or it will most likely get chunky and not incorporate.

Mix together all of the ingredients (including cornstarch mix) and stir until well combined.

Pour mixture into par baked crusts, filling about 3/4 to the top of the crust.

Bake on the middle rack for approx 30 minutes or until the filling has risen and fell.

This recipe will make approx 12 pie bites depending on your muffin tin size!  

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