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Mini Pumpkin Bites

Fall is my favorite time of year, and nothing really celebrates the season more than the smell and taste of pumpkin. Making a whole pie can be a lot of work, and it’s an especially bad idea when there’s only one person in the house who even LIKES it (ME!). So if you are in the same boat and want to have that freshly baked pumpkin blast without the time, effort and tons of leftovers to get through, try these simple mini pumpkin bites.

To prepare:

1. Take the seamless crescent dough and slice it into 12 squares.
2. Press these squares into your muffin tin, so that they form a nice little pie crust.
3. In a bowl, mix together the pumpkin purée, milk, sugar, eggs and pumpkin pie spice, whisking them all together until well combined.
4. Simply spoon the mixture into each one of the muffin pie crusts, making sure not to overfill them
5. Sprinkle a tiny bit of sugar around the rim of each crust.
6. Place the muffin tin in a 425 F oven for about 20 minutes. The crust will be golden brown and the filling will be soft but somewhat firm.
7. Remove from oven and cool.

These will keep amazingly well in the fridge for about 3 days. Mine never last that long.

pumpkin-bites
Mini Pumpkin Bites

Mini Pumpkin Bites

Yield: 36
Prep Time: 10 minutes
Cook Time: 20 minutes
Additional Time: 30 minutes
Total Time: 1 hour

Ingredients

  • 1 C pumpkin puree (not pumpkin pie mix)
  • 6 oz evaporated milk
  • 6 TB sugar
  • 1 egg
  • 1/2 tsp pumpkin pie spice
  • 3 cans (8 oz each) Pillsbury Crescent Rolls

Instructions

    1. Take each can of crescent dough one at a time, and press all seams together.
    2. Slice it into 12 squares.
    3. Press these squares into your muffin tin, so that they form a nice little pie crust.
    4. In a bowl, mix together the pumpkin purée, milk, sugar, eggs and pumpkin pie spice, whisking them all together until well combined.
    5. Simply spoon the mixture into each one of the muffin pie crusts, making sure not to overfill them
    6. Sprinkle a tiny bit of sugar around the rim of each crust.
    7. Place the muffin tin in a 425 F oven for about 20 minutes. The crust will be golden brown and the filling will be soft but somewhat firm.
    8. Remove from oven and cool

Notes

You can easily use a mini muffin tin instead to get more servings.

Top with whipped cream just before serving.

Nutrition Information:
Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 28Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 8mgSodium: 18mgCarbohydrates: 4gFiber: 0gSugar: 3gProtein: 1g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

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Annie

Saturday 12th of October 2019

Me either. I would llove to get the quantities of pumpkin puree, milk, sugar, egg and pumpkin pie spice.

Katie Reed

Monday 14th of October 2019

Many apologies. My recipes keep disappearing from my site somehow. But the recipe should be there now! :)

Janice

Saturday 12th of October 2019

What did I miss? I don't see ingredient measurements for the recipe.

Katie Reed

Monday 14th of October 2019

So sorry! My recipes keep disappearing from the site! I've added it back in now.

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