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Pumpkin pie bites topped with whipped cream arranged on a slate serving board

Pumpkin Pie Bites

5 from 3 votes
Author: Laurie Fleming
Prep Time: 12 minutes
Cook Time: 0 minutes
45 minutes
Total Time: 57 minutes
Servings: 12 Servings

Description

Pumpkin pie bites take two ingredients and zero baking. Cut chilled pumpkin pie into rounds, top with whipped cream, and serve — the freezer step is what makes them cut clean.

Ingredients 

  • 1 pumpkin pie, 9-inch, fully cooked and chilled
  • 1½ cups whipped cream, canned, tub, or homemade
  • ¼ teaspoon ground cinnamon, for garnish (optional)
  • 12 toasted pecan halves, for garnish (optional)

Instructions

  • Freeze the pie. Place the chilled pumpkin pie, uncovered, on a flat freezer shelf for 40–50 minutes, until firm to a fingertip press but not frozen solid.
  • Warm the cutter. Dip the cutting edge of a 1½-inch straight-sided cutter in hot water and wipe it dry.
  • Cut the bites. Press the cutter straight down through the filling and crust until it meets the board. Do not twist. Lift straight up. Work around the outer rim first, then the center, leaving ¼ inch between cuts.
  • Release. If the bite sticks inside the cutter, invert it and press gently on the crust side with your thumb so it drops out top-up.
  • Repeat. Re-dip and dry the cutter every 3–4 cuts, and any time a bite sticks. You should get 10–12 bites.
  • Chill again. Transfer the bites to a shallow airtight container in a single layer, not touching. Refrigerate at least 20 minutes, or up to 2 days.
  • Top and serve. Just before serving, top each bite with whipped cream. Garnish with a dusting of cinnamon or a single toasted pecan half. Serve cold.

Equipment

  • 1½-inch straight-sided cutter (no rolled lip)
  • Small offset spatula
  • Cutting Board
  • Shallow airtight container

Notes

  • Don't skip the freezer. Refrigerator-cold pie smears; freezer-firm pie shears. This is the entire recipe.
  • Never twist the cutter. Press straight down and lift straight up.
  • Save the scraps. Blend a heaping ½ cup of scraps with 2 scoops of vanilla ice cream and a splash of milk for a pumpkin pie milkshake.
  • For a tray that sits out, use stabilized or tub whipped topping and top in batches of six, swapping the tray as the first round deflates.
  • Make ahead: cut up to 2 days in advance; top within 20 minutes of serving.
  • Freezing: freeze un-topped bites on a tray until solid, then bag, up to 2 months.
  • Substitutions: sweet potato pie, pumpkin cheesecake, key lime, lemon icebox, chocolate cream, and pecan pie all work. Fruit pies do not.

Nutrition

Serving: 1ServingCalories: 26kcalCarbohydrates: 1gProtein: 0.3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 6mgSodium: 1mgPotassium: 15mgFiber: 0.1gSugar: 1gVitamin A: 59IUVitamin C: 0.02mgCalcium: 9mgIron: 0.03mg