Bourbon-Pumpkin Pie Bites

Prep Time: 15 min
Total Time: 55 min
Servings: 12

Fall flavours combine in these mini pies, easy for autumn entertaining.


  • 1 crust from 1 box (400 g) refrigerated Pillsbury™ Pie Crusts (2 count)
  • 2 eggs
  • 1/2 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon kosher (coarse) salt
  • 1/2 cup whipping cream
  • 2 tablespoons bourbon
  • 1 can (398 mL) or 1/2 can (796 mL) pumpkin (not pumpkin pie mix)


  1. Heat oven to 350°F (180°C). Unroll pie crust on cutting board. Using rolling pin, roll out crust until slighter thinner. With 4-inch round cookie cutter, cut crust into 12 rounds, gathering scraps and rolling out in order to cut last 3 rounds.
  2. Gently press rounds into 12 ungreased regular-size muffin cups, pressing folds of dough inside cups around sides to make smooth surface.
  3. In large bowl, beat remaining ingredients until smooth. Fill each cup to top of dough.
  4. Bake 25 to 30 minutes or until toothpick inserted in centre comes out clean. Cool in pan 10 minutes.
  5. Run knife around edges of cups to loosen. Turn mini pies out onto cooling rack; turn pies over. If desired, top each with whipped cream. Serve immediately. Store in airtight container in refrigerator.

Expert Tips

  • Canned pumpkin is sometimes labeled as “pure pumpkin.”
  • There will be a little leftover pumpkin mixture. You can either make a few more pies or make a quick mini pumpkin cobbler. Pour the leftover mixture into a small baking dish and sprinkle with 1 package maple-brown sugar instant oatmeal. Top with 1 teaspoon butter cut into small pieces. Bake at 350°F (180°C) 25 to 30 minutes.