Super Quick Pumpkin Pie Bites
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These Pumpkin Pie Bites are the easiest fall dessert you’ll make all season, and they take just 10 minutes! All you need is two pumpkin pies, a round cookie cutter, and a little Cool Whip or whipped creamto turn a classic Thanksgiving pie into adorable, bite-sized treats that are perfect for parties, potlucks, and dessert tables.
I started making these little pumpkin pie bites because I always found slicing and plating a full pie at a party to be a lot if you have a variety of desserts. With these small bites, guests can enjoy an assortment of Thanksgiving desserts.
Cutting little rounds out of a pre-made pumpkin pie with a cookie cutter was one of those ideas that sounded almost too simple – and then I made them and could not believe how cute they turned out.
I love that this recipe takes something everyone already loves and makes it easy to grab, easy to serve, and so much prettier on a platter. No slicing, no plates, no forks required!
Why You’ll Love This Recipe
- Ready in 10 minutes – no baking required when you start with store-bought pies.
- Perfect for entertaining – individual bites are easy to serve and look so festive on a dessert board.
- Just a few ingredients – pumpkin pie, Cool Whip, and a sprinkle of pumpkin pie spice. That’s it!
Ingredients for Pumpkin Pie Bites
Here are a few quick notes on what you will need.
Pumpkin Pie – You will use two 9-inch pumpkin pies for this recipe. Store-bought pies work great and save a lot of time. If you want to use homemade, just make sure they are fully chilled before cutting.
Cool Whip – Use thawed cool whip for the best piping results. You want it soft enough to pipe smoothly but still cold enough to hold its shape.
Pumpkin Pie Spice – Just a light dusting on top adds a beautiful finishing touch and brings out all that warm spiced flavor.
How to Make Pumpkin Pie Bites
This is a quick overview of the steps. Full instructions with amounts are in the recipe card below.
Step 1 – Use your 2 inch round cookie cutter to press down firmly through the pumpkin pie and cut out individual rounds. Repeat across both pies.
Step 2 – Carefully lift each round out and set aside on your platter or sheet pan.
Step 3 – Fit your piping bag with the 1M star tip and fill with thawed cool whip.
Step 4 – Pipe a swirl of cool whip onto the top of each pumpkin pie bite.
Step 5 – Dust lightly with pumpkin pie spice and serve.
Time Saving Tips
- Make sure your pies are fully chilled before cutting. A cold pie cuts much more cleanly and the rounds will hold their shape better.
- Wipe your cookie cutter clean between cuts for the neatest edges.
- Fill and tip your piping bag before you start cutting the rounds so everything is ready to go.
- These are great for making ahead. Cut the rounds and store them in a single layer in an airtight container in the fridge, then pipe the cool whip right before serving.
- If your cool whip has been in the freezer, thaw it overnight in the refrigerator. It pipes much better when it is fully thawed.
- You can find many more ideas like this when you browse through the dessert recipes on the site – so many fun options for every occasion.
- The pie scraps that are left over after cutting? Do not toss them. Crumble them up and serve over ice cream or layer into parfait cups. I do it for my baked banana pudding layers sometimes and it is delicious.
- Chill the pies first. A cold pie cuts much cleaner and the bites hold their shape.
- Wipe the cutter between cuts. A quick wipe with a damp paper towel keeps the edges neat.
- Prep the piping bag ahead. Fill it and keep it in the refrigerator until you’re ready to top the bites.
- Plan your cuts. Start close to the crust and work inward to get the most bites out of each pie.
Substitutions and Variations
- Swap the topping — Use homemade whipped cream or stabilized whipped cream in place of Cool Whip.
- Try a different pie — This works with sweet potato pie, pecan pie, or cheesecake too.
- Change the garnish — Top with cinnamon, a mini pecan half, crushed graham crackers, or a drizzle of caramel.
How to Serve Pumpkin Pie Bites
There are so many fun ways to enjoy these cute little bites.
- Arrange them on a large platter or wooden board as part of a fall dessert spread. They look so pretty lined up in rows.
- Serve alongside other fall treats like my Pumpkin Pecan Cookies for a full dessert table that is sure to impress.
- Add them to a Thanksgiving dessert board alongside chocolate treats, caramel dip, and seasonal candies.
- Serve with a mug of hot apple cider or a warm cup of Pumpkin Spice Latte for the coziest fall treat moment.
Storage and Make-Ahead Instructions
Leftover scraps: Don’t toss the pie scraps! Layer them with Cool Whip in a cup for a quick pumpkin pie parfait..
Make ahead: Cut the bites up to 1 day ahead and store them covered in the refrigerator. Pipe the Cool Whip and add spice just before serving for the best look.
Refrigerator: Store leftover bites in an airtight container in the refrigerator for up to 3 days.
FAQs
Can I use homemade pumpkin pie? Yes! Just make sure it is completely cooled and chilled before you cut the rounds. A warm pie will not hold its shape when you press the cookie cutter through.
What size cookie cutter should I use? A 2 inch round cookie cutter is used in this recipe. You can go slightly larger, but keep in mind you will get fewer bites per pie.
Can I make these the night before? Yes, you can cut the rounds the night before and keep them in an airtight container in the fridge. Pipe the cool whip on the day you plan to serve them for the best results.
How many bites does this recipe make? It depends on your pie size and cutter, but you can typically get around 10 to 12 rounds per 9 inch pie, so roughly 20 to 24 bites total from two pies.
Does the cool whip need to be thawed? Yes! Thawed cool whip pipes much more smoothly. Take it out of the freezer and let it thaw in the fridge overnight before using.
More Fall Desserts You’ll Love
Pumpkin Pie Bites
Equipment
- 1M star piping tip
- Small plate or sheet pan for setting the bites
Ingredients
- 2 9 inch pumpkin pies
- 2 inch round cookie cutter
- 4 ounces cool whip
- 1 Piping bag
- 1 1 M Star piping tip
- Pumpkin pie spice to top
Instructions
- Use the 2 inch cookie cutter to cut out smaller pumpkin pie bites from the pies.
- Set aside.
- Top each pumpkin pie bite with cool whip using the 1M star tip and piping bag.
- Top with pumpkin pie spice.
Notes
Nutrition
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