Ingredients
- For the crust
- 2 refrigerated pie crusts (store-bought, 9-inch each)
- Flour, for dusting the work surface
- Nonstick spray or butter, for greasing the muffin tin
- For the pumpkin filling
- 1 cup canned pumpkin purée
- 1/3 cup brown sugar, packed
- 2 tablespoons granulated sugar
- 1 large egg
- 1/3 cup heavy cream (or evaporated milk)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Pinch of salt
- For the pecan filling
- 1/2 cup chopped pecans
- 1/3 cup brown sugar, packed
- 2 tablespoons melted butter
- 1 large egg
- 2 tablespoons light corn syrup or maple syrup
- 1/2 teaspoon vanilla extract
- Pinch of salt
- For serving (optional)
- Whipped cream
- Extra chopped pecans
- Ground cinnamon for dusting
Instructions
-
Prep the pan & oven
Grease a 24-cup mini muffin tin with nonstick spray or a little butter. Preheat your oven to 350°F (175°C). -
Cut the crust circles
Unroll the pie crusts on a lightly floured surface. Using a round cookie cutter or glass (about 2.5–3 inches wide), cut out circles. Gently press each circle into a mini muffin cup, making tiny crust “cups.” Re-roll scraps as needed. -
Make the pumpkin filling
In a medium bowl, whisk together pumpkin purée, brown sugar, granulated sugar, egg, heavy cream, vanilla, cinnamon, nutmeg, ginger, and salt until smooth and slightly thick. -
Make the pecan filling
In another small bowl, whisk together brown sugar, melted butter, egg, corn syrup or maple syrup, vanilla, and salt. Stir in chopped pecans until coated. -
Fill the crusts – half pumpkin, half pecan
Divide the crust cups roughly in half: fill one half with pumpkin filling, about 1 tablespoon each (don’t overfill). Fill the other half with pecan mixture, about 1 tablespoon per cup. -
Bake the mini bites
Bake for 15–18 minutes, or until the crust edges are golden and the fillings are set (the pumpkin should not jiggle too much, and pecan tops will look slightly puffed and glossy). -
Cool completely
Let the bites cool in the pan for 10 minutes, then gently loosen and transfer them to a cooling rack. They will firm up more as they cool.
-
Serve & decorate
Top the pumpkin bites with a small swirl of whipped cream and a sprinkle of cinnamon. Add a few extra chopped pecans on the pecan bites if you like. Arrange on a platter and serve at room temperature.
Notes
-
Make-ahead queen 👑: You can bake these mini bites a day ahead. Store in an airtight container in the fridge and bring to room temperature before serving.
-
Flavor swaps: Swap pumpkin for sweet potato purée if that’s your vibe, or use all pecan mixture if your family is obsessed with pecan pie.
-
Crust shortcuts: You can also use pre-made tart shells or phyllo cups to save time. Just keep an eye on baking time because they can brown faster.
-
Freezer-friendly: Once cooled, freeze in a single layer, then transfer to a bag or container. Thaw in the fridge and warm slightly in a low oven if you like.
- Prep Time: 25 minutes
- Cook Time: 15–18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 mini dessert bites
- Calories: 230 kcal
- Sugar: 16 g
- Sodium: 140 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
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