A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

No-Fuss Pumpkin Pie Bites

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: maryjane robbins

No-Fuss Pumpkin Pie Bites Recipe

Remember the plethora of "impossible" and "miracle" pies from your childhood? We've updated them with fresh new ingredients, plus made them bite-sized for sharing with family and friends.

View step-by-step
directions on our blog

At a glance

Prep
Bake
Total
Yield
12 large or 36 mini
Nutrition information

Ingredients

Choose your measure:

  • 1 cup King Arthur Unbleached Self-Rising Flour*
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 15-ounce can pumpkin purée
  • 3 tablespoons very soft butter
  • 3/4 cup evaporated milk or whole milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • *Or substitute gluten-free baking mix; see "tips," below.

Instructions

  1. Preheat the oven to 350°F. Lightly grease the wells of a muffin tin, and add sturdy paper liners. The recipe makes 12 full-sized muffins, or 36 mini muffins, so choose your preferred pan.
  2. Whisk the flour, sugar, salt, and pumpkin pie spice together in a medium-sized bowl until lump-free and aerated.
  3. Make a well in the center of the dry ingredients. Whisk the pumpkin purée, softened butter, evaporated milk, eggs, and vanilla together, then mix into the dry ingredients, stirring just until combined.
  4. Using a small spoon, pitcher, or piping bag, fill each well just over half full.
  5. Bake for 24 to 26 minutes for full-sized muffins, or 18 to 22 minutes for mini muffins, or until a toothpick inserted in the center comes out clean.
  6. Cool the bites completely in the pan. The centers will sink and the tops will look wrinkly. This is normal, and will be covered by your whipped topping of choice.
  7. To remove, run a flexible plastic spatula around the edge of each well to release the pie, then lift out gently. Chill for 2 to 4 hours or up to 2 days before serving.
  8. Store any leftovers well-covered in the fridge. We also recommend freezing these.

Nutrition Information

  • Serving Size 83g (large)
  • Servings Per Batch 12
Amount Per Serving:
  • Calories 200
  • Calories from Fat 110
  • Total Fat 12g
  • Saturated Fat 7g
  • Trans Fat 0g
  • Cholesterol 30mg
  • Sodium 190mg
  • Total Carbohydrate 22g
  • Dietary Fiber 1g
  • Sugars 11g
  • Protein 2g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.