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Best Easy Mini Pumpkin Pie Bites Made in a Muffin Tin

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These light and delicious mini pumpkin pie bites are made in a muffin tin with a buttery biscuit crust and a silky spiced pumpkin filling. Perfect for holiday gatherings, they’re quick, easy, and a crowd-pleaser.

Ingredients

Scale
  • 1 can (16.3 oz) refrigerated buttermilk biscuits (e.g., Pillsbury Grands!)
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar
  • ½ teaspoon ground cinnamon
  • 1 cup canned pumpkin puree (100% pure pumpkin, not pie filling)
  • ⅓ cup plain Greek yogurt (full-fat or 2%)
  • ¼ cup heavy cream (or half-and-half)
  • ½ cup light brown sugar, packed
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1½ teaspoons pumpkin pie spice
  • ¼ teaspoon salt
  • ¼ cup whipped cream or coconut whipped cream (optional, for topping)
  • A light dusting of cinnamon or nutmeg (optional, for topping)

Instructions

  1. Preheat your oven to 375°F (190°C). Generously spray a 12-cup standard muffin tin with non-stick cooking spray.
  2. In a small bowl, combine 1 tablespoon granulated sugar and ½ teaspoon ground cinnamon. Set aside.
  3. Open the can of refrigerated biscuits. Cut each biscuit in half horizontally to make 16 thin rounds. Place each round between two sheets of plastic wrap or wax paper and roll out to about 3 inches wide.
  4. Press each rolled-out biscuit round into a muffin cup, pushing it up the sides to form a little bowl. The edges should come up about ½ inch above the rim. Fill any empty cups halfway with water for even heating.
  5. Brush each biscuit crust with melted butter, then sprinkle a pinch of the cinnamon-sugar mixture over each. Bake for 5 minutes to par-bake the crusts.
  6. While the crusts bake, make the filling: In a large bowl, whisk together pumpkin puree, Greek yogurt, and heavy cream until smooth. Add brown sugar, egg, vanilla extract, pumpkin pie spice, and salt. Whisk until combined and velvety.
  7. Remove the muffin tin from the oven. Spoon the filling into each pre-baked crust, filling about ¾ full.
  8. Return the tin to the oven and bake for 12 to 15 minutes, until the filling is set around the edges but still slightly jiggly in the center. If edges brown too quickly, tent with foil.
  9. Let the pie bites cool in the tin for 10 minutes. Then gently loosen edges and transfer to a cooling rack. Cool completely, at least 30 minutes.
  10. Once cool, top each bite with a dollop of whipped cream and a light dusting of cinnamon, if desired. Serve at room temperature or slightly warm.

Notes

For best results, use at least 2% Greek yogurt and room temperature ingredients. Par-baking the crust is essential to prevent sogginess. Cool completely before serving for the filling to set properly. These can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: mini pumpkin pie bites, pumpkin pie bites, easy pumpkin dessert, Thanksgiving dessert, muffin tin pumpkin pie, light pumpkin pie, fall dessert

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