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.
Ingredients
Equipment
Notes
- Preheat your oven to 375℉
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