These Easy Pumpkin Pie Bites are a fun and delicious twist on classic pumpkin pie! They feature a buttery gingerbread cookie crust topped with a creamy, spiced pumpkin pie filling, all in a convenient, bite-sized format. I love how this recipe is both easy to make and incredibly flavorful. It’s perfect for Thanksgiving, fall gatherings, or any time you’re craving a taste of pumpkin pie with a unique twist. Get ready for a treat that’s both festive and delicious!
Why You’ll Love These Pumpkin Pie Bites
- Gingerbread Cookie Crust: The gingerbread cookie crust adds a warm, spicy flavor and a delightful chewy texture.
- Creamy Pumpkin Filling: The pumpkin pie filling is smooth, creamy, and packed with classic pumpkin spice flavor.
- Easy to Make: This recipe uses simple ingredients and straightforward instructions.
- Perfect for Parties: The bite-sized format makes these perfect for serving at gatherings.
- Fun Twist on a Classic: A fun and unique way to enjoy the flavors of pumpkin pie.
Ingredients for Pumpkin Pie Bites
Here’s what you’ll need to make these delicious bites. The full list with measurements is in the recipe card below.
Crust
- Gingerbread cookie dough mix (prepared per package directions) (Cookie Dough)
Filling
- Pure pumpkin (canned) (Vegetable)
- Sweetened condensed milk (Dairy)
- Eggs (Binder)
- Cinnamon (Spice)
- Nutmeg (Spice)
- Ginger (Spice)
- Salt (Seasoning)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love these Pumpkin Pie Bites as is, but here are a few ideas for variations:
- Different Crust: Use a graham cracker crust, a shortbread crust, or even a gingersnap cookie crust.
- Add Nuts: Sprinkle some chopped pecans or walnuts over the filling before baking.
- Chocolate Chips: Stir in some mini chocolate chips to the pumpkin filling.
- Cream Cheese Swirl: Swirl some softened cream cheese into the pumpkin filling before baking.
- Whipped Cream Topping: Top the cooled bites with whipped cream or Cool Whip.
How to Make Pumpkin Pie Bites
Let me show you how easy it is to make these Easy Pumpkin Pie Bites:
Preheat Oven and Prepare Pan
- I preheat my oven to 350 degrees F (175°C).
- I line a 9×9-inch cake pan with parchment paper.
Prepare Gingerbread Cookie Dough
- I prepare the gingerbread cookie dough according to the package directions.
Press Dough into Pan
- I press the gingerbread cookie dough into the bottom of the prepared pan.
Make Pumpkin Pie Filling
- In a bowl, I combine the pumpkin puree, sweetened condensed milk, eggs, cinnamon, nutmeg, ginger, and salt.
- I beat with an electric mixer until smooth.
Pour Filling over Crust
- I pour the pumpkin pie mixture over the gingerbread cookie dough.
Bake
- I bake on the center rack for one hour.
Cool, Cut, and Serve
- I allow the baked bites to cool for 20 minutes.
- Then, I cut them into squares and serve!
Tips and Tricks for the BEST Pumpkin Pie Bites
Here are my secrets for making these bites truly exceptional:
- Use Pure Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling, which already has spices and sugar added.
- Don’t Overmix the Filling: Overmixing the filling can make it tough. Mix just until the ingredients are combined.
- Check for Doneness: The filling should be set but still slightly jiggly in the center.
- Cool Completely: Let the bites cool completely before cutting and serving. This allows the filling to set properly.
How to Serve
These Pumpkin Pie Bites are perfect for:
- Thanksgiving Dessert: A fun and easy alternative to traditional pumpkin pie.
- Fall Gatherings: A perfect dessert for potlucks, parties, or any fall celebration.
- Snacks: A delicious and satisfying snack.
- Dessert: Enjoy them with a scoop of vanilla ice cream or a dollop of whipped cream.
Make Ahead and Storage
You can make these pumpkin pie bites ahead of time and store them, covered, in the refrigerator for up to 3 days.
FAQs about Pumpkin Pie Bites
- Can I use a different type of cookie dough for the crust?
- Yes, you can use a sugar cookie dough, a shortbread cookie dough, or even a graham cracker crust.
- Can I make these without the gingerbread cookie crust?
- Yes, you can omit the crust and just bake the pumpkin filling in a greased baking dish.
- Can I freeze these bites?
- Yes
Enjoy these easy, festive, and incredibly delicious Pumpkin Pie Bites! They’re a perfect fall treat that everyone will love.
Print
Easy Pumpkin Pie Bites
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 9–16 bites 1x
- Category: Dessert, Bars
- Cuisine: American
Description
These Pumpkin Pie Bites are a delicious and easy-to-make dessert that combines the flavors of pumpkin pie and gingerbread cookies. A prepared gingerbread cookie dough crust is topped with a creamy, spiced pumpkin filling and baked until set.
Ingredients
Scale
- 1 (approx. 14-17.5 ounce) package gingerbread cookie dough mix, prepared according to package directions (Betty Crocker brand recommended)
- 1 (15-ounce) can 100% pure pumpkin puree (not pumpkin pie filling)
- 1 (14-ounce) can sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon salt
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×9-inch square baking pan with parchment paper, leaving an overhang on two sides to help lift the baked bites out later. Do not grease the pan if using parchment paper.
- Prepare Gingerbread Crust: Prepare the gingerbread cookie dough according to the package directions.
- Press Crust into Pan: Press the prepared gingerbread cookie dough evenly into the bottom of the parchment-lined baking pan, creating a crust.
- Make Pumpkin Filling: In a large bowl, combine the pumpkin puree, sweetened condensed milk, eggs, cinnamon, nutmeg, ginger, and salt.
- Beat Filling: Using an electric mixer (hand mixer or stand mixer), beat the pumpkin mixture until smooth and well combined.
- Pour Filling over Crust: Pour the pumpkin pie filling evenly over the prepared gingerbread cookie crust in the baking pan.
- Bake: Bake in the preheated oven for 1 hour, or until the filling is set and a knife or toothpick inserted into the center comes out clean (or with just a few moist crumbs).
- Cool: Let the pumpkin pie bites cool completely in the pan for at least 20 minutes before cutting. Cooling completely allows the filling to set properly.
- Serve
Notes
- Gingerbread Cookie Dough Mix: Use a gingerbread cookie dough mix that requires you to add ingredients (like butter/oil and egg) and mix. Do not use pre-made, ready-to-bake cookie dough. The Betty Crocker brand is suggested, but other brands will work.
- Pumpkin Puree: Use 100% pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling has added sugar and spices.
- Baking Time: The baking time may vary slightly depending on your oven. Start checking for doneness around 55 minutes.
- Serving Suggestions: Serve these pumpkin pie bites chilled or at room temperature. They’re delicious on their own, or topped with whipped cream or a dusting of cinnamon.