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Plate of mini pumpkin pies with a bite taken out of one pie.
Rachel Koller

Mini Pumpkin pie (hack)

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Turn one full pie into bite‑size Mini Pumpkin Pie treats in minutes with a cookie cutter and whipped cream. Party‑perfect!
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Prep Time 5 minutes
Course: No-Bake Desserts

Ingredients
  

  • 1 premade pumpkin pie homemade or store‑bought
  • Whipped cream homemade will be more stable but canned works too

Method
 

  1. Using a round cookie cutter, cut pumpkin pie into rounds. (Yield varies with pie size and cutter diameter.)
  2. Place mini pumpkin pie rounds on a plate or parchment‑lined tray. Cover and store in the fridge until ready to serve.
  3. When ready to serve, top each round with a dollop or swirl of whipped cream and serve.

Notes

  • Leftover scraps: Make pumpkin pie truffles or pops, build a pumpkin pie trifle, or enjoy a pre‑party snack.
  • Reduce scraps: Cut into 1–2 inch squares instead of circles.
  • Stability tip: For long events, use stabilized homemade whipped cream for better hold.

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