Pumpkin Pie Bites

Happy Thanksgiving to all of you.  Everybody looks forward to their thanksgiving. The turkey, the pies, and the celebration. However, thanksgiving is incomplete without a moment of reflection. Spare a moment, and say a tiny prayer of gratitude for life’s little blessings. For, it is these little blessings that enrich our lives.

I know that I have so much to be thankful for. I am blessed with wonderful husband and great children.  My extended family all live within 50 miles from me. I come for a large family of cousins and then some. And, for the most part, we are all located in the beloved San Francisco Bay Area.

I want to thank all of my followers for allowing me to share the multitude of healthified recipes with you. Many that will be made in your homes for you to have memories to pass on too.

This year I was tasked with making an “interesting” dessert and an appetizer.

Well I am not sure these bites qualify as “interesting”, but I made them with a purpose. They are bites, which will allow people to taste a bite of pumpkin pie and still reach for any of the other desserts we will all be presented with today.

Pumpkin Pie Bites RecipePumpkin Pie Bites Recipe

Pumpkin Pie Bites

Recipe Type: Dessert
Author: Nosh My Way
Cook time:
Total time:
Serves: 48
  • 1 package of Pillsbury ready-to roll pie crust (2 in a pack)[url:1]
  • 8 oz. light cream cheese, room temperature
  • 1/2 cup sugar
  • 1 cup canned pumpkin (not pumpkin pie filling)
  • 2 eggs
  • 1 teaspoon vanilla extract or vanilla bean paste
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  1. Preheat oven to 350 degrees.
  2. I used a Pampered Chef Mini muffin tin, which is much smaller than other mini muffin tins.
  3. Use cookie cutter or top of glass to cut 48 circle shapes about 2 1/2 inch rounds from both pie crusts.
  4. You will need to roll the dough thinner than it comes out of the box
  5. Press dough shapes into a mini muffin tray
  6. Mix cream cheese, sugar, canned pumpkin, 2 eggs, vanilla, cinnamon and pumpkin pie spice together until thoroughly combined.
  7. Spoon 1 tablespoon of the mixture into each pie crust.
  8. Bake for about 15 minutes.
  9. Remove bites to cool
  10. Refrigerate until ready to serve.

1 PP per bite


I had about one cup of pie filling left over. Instead of making more bites, I saved it and will be adding it to my Chobani yogurt as a pumpkin pie yogurt treat.

I also decorated mine with chocolate chips, chocolate kisses and a combo of pumpkin pie filling mixed with melted chocolate. If you do this, please consider the additional PP value it will add.


I used a mini tart shaper to press into the mini muffin tins. It’s a thousand times easier that using your fingers.

Happy Eating!


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