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Mini Thanksgiving Pie Sampler Bites – Easy 6-Flavor Holiday Treats

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These Mini Thanksgiving Pie Sampler Bites pack six classic holiday pie flavors into bite-sized treats, perfect for sharing at gatherings or gifting. With a crisp homemade crust and crowd-pleasing fillings, they’re easy to make, customizable, and guaranteed to impress.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsalted butter, chilled and cubed
  • 1/2 tsp salt
  • 4–6 tbsp ice water
  • Pumpkin Filling:
  • 1/2 cup pumpkin puree
  • 2 tbsp brown sugar
  • 1 egg yolk
  • 1/2 tsp pumpkin pie spice
  • 1 tbsp heavy cream
  • Pecan Filling:
  • 1/4 cup pecans, chopped
  • 2 tbsp light corn syrup
  • 2 tbsp brown sugar
  • 1 egg yolk
  • 1 tbsp butter, melted
  • 1/2 tsp vanilla extract
  • Apple Filling:
  • 1/2 cup apple, peeled and finely diced
  • 1 tbsp granulated sugar
  • 1/2 tsp cinnamon
  • 1 tsp butter, melted
  • 1/2 tsp lemon juice
  • Sweet Potato Filling:
  • 1/2 cup cooked sweet potato, mashed
  • 2 tbsp brown sugar
  • 1 egg yolk
  • 1 tbsp milk
  • 1/2 tsp cinnamon
  • Cranberry Filling:
  • 1/2 cup fresh or frozen cranberries
  • 2 tbsp granulated sugar
  • 1/2 tsp orange zest
  • 1 tbsp water
  • Chocolate Filling:
  • 1/4 cup semi-sweet chocolate chips
  • 2 tbsp heavy cream
  • 1 tsp butter
  • Pinch of salt
  • Topping Options (Optional):
  • Whipped cream
  • Chopped nuts
  • Mini marshmallows
  • Powdered sugar
  • Chocolate shavings

Instructions

  1. Make the Pie Crust: In a large mixing bowl, combine flour and salt. Add cold, cubed butter and work into the flour until it resembles coarse crumbs. Add ice water, 1 tablespoon at a time, until the dough holds together. Shape into a disk, wrap in plastic, and chill for 30 minutes.
  2. Prepare the Fillings: While the dough chills, prepare the pumpkin, pecan, apple, sweet potato, cranberry, and chocolate fillings in separate bowls. For cranberry and chocolate, use a small saucepan over medium heat to melt and combine ingredients until smooth. Let cool slightly.
  3. Roll and Cut the Dough: Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the crust to about 1/8-inch thick. Use a 2.5-inch round cutter to cut circles. Press each circle into mini muffin pan cups, smoothing edges.
  4. Fill the Mini Pies: Spoon about 1 tablespoon of each filling into the prepared crusts. Mix and match flavors as desired. Do not overfill.
  5. Bake: Bake at 375°F (190°C) for 18-22 minutes, until crust is golden and fillings are set. Rotate pan halfway for even browning.
  6. Cool and Decorate: Let pies cool in pan for 5 minutes, then remove to a wire rack. Top with whipped cream, marshmallows, or chopped nuts if desired.
  7. Serve: Arrange on a platter and enjoy. Serve at room temperature or slightly warm for best texture.

Notes

Chill dough for flakier crusts. Don’t overfill pies to prevent overflow. Rotate pan halfway through baking for even browning. Use gluten-free flour and dairy-free alternatives for dietary needs. Store leftovers in an airtight container for up to 2 days at room temperature, or freeze for up to 2 months.

Nutrition

Keywords: mini pies, Thanksgiving dessert, pie sampler, holiday treats, bite-sized pies, pumpkin pie, pecan pie, apple pie, sweet potato pie, cranberry pie, chocolate pie

Find it online: https://tomyumy.com/mini-thanksgiving-pie-sampler-bites-easy-6-flavor-holiday-treats/