Puff pastry is filled with a sweet pumpkin filling and baked until golden brown in a muffin tin. Once cooled they are iced with a simply sugar icing. These make a delicious fall dessert idea.
If you are ready for all things pumpkin, these mini puff pastry pumpkin bites are perfect for you to try. They feature a sweet pumpkin filling made with pureed pumpkin and some additional spices.
I really love these bites because they can be made earlier in the day for a tasty evening dessert. I served them last Thanksgiving at my dessert buffet along with these Mini Puff Pastry Apple Pies. Everyone loved each crispy, flaky, and tasty bite of fall.
If you want to recreate them, they are really easy to make and require very simple ingredients. You might even have some on-hand in your pantry. I know I always have a few extra cans of pureed pumpkin on-hand year round. I swear, sometimes I just need a pumpkin dessert like these Pumpkin Oatmeal Cookies year round.
- puff pastry (thawed)
- pumpkin puree
- light brown sugar
- powdered sugar
How to thaw puff pastry
This recipe requires store-bought puff pastry which you can find in the freezer aisle. Typically, each box comes with two sealed pastry sleeves that are floured and folded.
Unfortunately, there really is not a quick way to thaw puff pastry without affecting the dough. You will need to safely defrost it in the refrigerator for 4 hours until the pastry is manageable and you can easily unfold the layers without them cracking. However, you must be swift while working with it because if it gets warm, it will be a gummy, sticky mess.
How to make Pumpkin Puff Pastry
Be sure you preheat the oven, and prepare your muffin tins. This recipe makes 18 bites so you will need either a 24-count large muffin tin or 2 12-count pans. Spray them with nonstick spray and set them aside.
In a medium bowl, whisk the pumpkin puree, sugar, nutmeg, and cinnamon. These simple ingredients are the filling which complements the icing.
Unfold, and carefully cut the puff pastry into 9 even squares per sheet. Gently tuck one square each into your muffin tin.
Fill each pastry square with one tablespoon of filling.
Place them in the oven and bake for 15 minutes or until puff pastry is golden brown and stiff.
Allow your mini pie bites to cool for about 15 minutes before icing them with a simple water + powdered sugar swizzle.
Enjoy these delectable bites!
How long do they last?
These last for up to 36 hours when stored in an airtight container. I find they do lose a little crisp the longer they sit. You can leave them on the counter or choose to refrigerate, but it is not necessary.
More pumpkin recipes to try
Pumpkin Puff Pastry Mini Pie Bites
- 17.3 ounces puff pastry thawed
- 1 cup pumpkin puree
- 1/4 cup light brown sugar
- 1 tsp. cinnamon
- 1/8 tsp. nutmeg
- 1 cup powdered sugar
- 1-2 tbsps water
- Preheat oven to 350 degrees Fahrenheit, and spray your muffin tins with nonstick spray. Set them aside before you begin to unwrap your puff pastry dough.
- Unwrap puff pastry sheet and cut it into 9 squares. Repeat with the next pack of puff pastry. You should have 18 squares/rectangles now.
- Place one square of dough into each muffin tin space and gently press them in.
- Fill each space with 1 heaping tablespoon of pumpkin filling.
- Place them in the oven for 14-15 minutes, or until golden brown. The pastry will be stiff and golden once done.
- Allow them to cool for 15 minutes before icing.
- Mix the powdered sugar and the milk/water to make a thick icing. If it is too watery add 1 tablespoon of powdered sugar. If it is too think add 1 tsp. of water.
- Add icing to a zippered bag and snip one of the ends off.
- Swizzle icing on each puff pastry cup & enjoy.