These pumpkin pie bites have the pumpkin pie taste that you love, but without the fuss (and crust.) Personally, I love pie crust, but both AJ and my mother said that they normally don’t like the crust in pumpkin pies and prefer these bites. I loved these and didn’t mind the absence of crust. Top these with homemade whipped cream (whipped cream that’s so simple and so good that you’ll never buy store bought again!) and you have yourself a terrific Fall treat.
Ingredients
Method
- Spray foil cupcake liners with cooking spray, preheat oven to 350*.
- Beat together pumpkin, sugar, brown sugar, eggs, vanilla, and evaporated milk.
- Add flour, pumpkin pie spice, salt, baking powder, and baking soda to pumpkin mixture, beat until combined.
- Fill prepared muffin cups 3/4 full, bake for 25-30 minutes.
- Cool on counter top for 30 minutes, then let chill in refrigerator for 30 minutes.
- Meanwhile whip heavy whipping cream until thickened, add sugar gradually and continue to whip until whipped cream is the desired consistency and sweetness.
- Serve each pumpkin pie bite with a dollop of homemade whipped cream and enjoy!
Below you’ll find affiliate links to great products to help make (and beautify) this recipe!
These look so easy to make and I would love to make these for Thanksgiving. These can be individual desserts and it is the right size. Thanks for this awesome recipe.
These look so tasty! Love the little individual dessert portions.
wow these look amazing!
— jackie @ jade and oak
I am going to make these for Thanksgiving this year because I like that they are easy to make and individual sizes!
Wow, these look like you actually use non-canned, hats off to you! Also, I Love your hair. I have to get both my pumpkin and hair color artificially, lol. Enjoy your blessings. 🙂
Ha, thank you! I used to dye my hair red, but don’t have time anymore. Red is so hard to keep up with!
These look delicious and so simple! Perfect for Thanksgiving!