Pumpkin Custard Bites

ENJOY Pumpkin Custard Bites for Halloween or Thanksgiving, the perfect dessert to bring to a party, potluck, or small gathering!

Pumpkin Custard Cups
Who doesn’t love to show up to a Halloween Party with a tasty treat that you are proud of? Today I’m sharing a very simple recipe, Pumpkin Custard Bites, as I am partnering with Pepperidge Farm® Puff Pastry.

Back to little bites for the holidays. My daughter and I did some cooking over the weekend, and came up with this delicious recipe using Pepperidge Farm® Puff Pastry Cups.

These ready-to-bake bite size cups are perfect for entertaining, and I can’t wait to share more recipes with you this holiday season.

They are not only good for desserts, but for appetizers.

Pumpkin Custard Cups

Pumpkin Custard Bites

The process is so simple. You take them straight from the freezer, breaking each piece on the pre-scored lines, right to the baking sheet with the “tops up.” No defrosting! I always get mixed up on the defrosting times and hate to deal with sticky pastry. The instructions are so easy.

Pumpkin Custard Cups

Then you bake for 20 minutes. When the puffs come out of the oven, you take the handle of a wooden spoon and barely push down the center of each cup.

Pumpkin Custard Cups

Next, you cool the cups for 5 minutes, and depending on whether you are going to serve them warm or not, fill them with your favorite filling.

I love these little bites of heaven (it’s what my daughter and I called them).

Pumpkin Custard Cups

We then made a homemade pumpkin custard that we filled each pastry cup with.

Pumpkin Custard Cups

Since we wanted to serve them warm, we immediately topped the custard with whipped cream (you can use Cool Whip if you desire), by placing the cream in a small ziploc bag. We snipped the corner of the bag and made a fun swirly design with the cream on top of the custard.

Next, we sprinkled fresh nutmeg on top.

Pumpkin Custard Cups

Wah-Lah! The little bites of heaven were ready to serve!

These would be a great little appetizer or dessert for the holidays ahead. Whether Halloween, Thanksgiving, or Christmas, my favorite way is to serve them warm, on a pretty platter, and garnished with lots of love!

What ingredients would you use to fill these pastry cups, and would you serve them hot or cold?


Pumpkin Custard Cups

Pumpkin Custard Bites

Serve warm or cold for an appetizer or a dessert.


One 9.5-ounce package frozen Pepperidge Farm Puff Pastry Cups
1/4 cup sugar
1 1/2 tsp. cornstarch
1/4 tsp. salt
1 egg yolk, beaten
1 cup heavy cream
1/2 tsp. vanilla
1 Tbsp. butter
1/4 tsp. cinnamon
1/2 cup pumpkin (I used organic Trader Joe’s)
Whipped Cream (or Cool Whip)


  1. Preheat the oven to 400 degrees F. Remove all wrapping and break apart the frozen pastry pieces along the pre-scored lines to separate the pastry cups. Place the pastry on a baking sheet (perforation-side-up). Bake 20 minutes, or until golden brown and puffed.
  2. Make the pumpkin custard by combining the sugar, cornstarch, and salt in a small pan. Gently mix.
  3. Add in the beaten egg yolk and heavy cream. Cook over medium heat, stirring constantly until smooth and thick. Add the vanilla, butter, cinnamon, and the pumpkin. Stir and set aside to cool.
  4. When the pastries come out of the oven, use the end of a wooden spoon to press down the center of each pastry into bottom of cups.
  5. Spoon the pumpkin custard into each pastry cup, not overfilling the cup.
  6. Fill a small Ziploc baggie with whipped cream (or Cool Whip) and snip a very small piece of the corner of the bag with scissors.
  7. Gently squeeze whipped cream onto the top of each custard-filled tart, swirling in a design if desired.
  8. Sprinkle with fresh nutmeg. Serve immediately (while custard and cups are still warm), or serve them chilled.


All images and text ©

Disclosure: I am working with Pepperidge Farm® Puff Pastry, creating recipes using their products as part of their “Puff is the Spark” panel. As always, all opinions are my own.

Other recipes made with Puff Pastry:
Apricot Brie Bites
Halloween Appetizer (Spinach Goblin Eyes)
Candy Bar Puffs
Peanut Butter S’More Turnovers
Bubbling Cauldron Treats

Pumpkin Custard Bites

29 comments on “Pumpkin Custard Bites”

  1. These are great Sandy!! What a fun festive dessert!

  2. What a cute and delicious looking and sounding dessert! I love pumpkin and would probably eat my fair share of these! Thanks for sharing and I hope you have a wonderful day~

  3. I think I’d fill them with a warm chocolate candy cane ganache, topped with white chocolate mousse for a peppermint bark bite!

  4. Those look delicious! I think I might make them for Thansgiving. Thank you for the recipe. Your photo of the desserts is gorgeous:-)

  5. So cute and so delicous!
    I have used Pepperidge Farm puff pastry for so many things in the past– homemade cinnamon sugar palmiers, pie crust to top chicken pot pies, and even cheese straws for a wedding shower buffet! Love puff pastry!

  6. Looks delicious as-is! Pinning :)

  7. I think to stuff them with chicken salad and add a slice of green olive on top would be delish.

  8. If I were to host a dinner party, I will fill these little puff pastries up with a soft cheese like Brie and top them with raspberry preserves.

    Thanks for sharing! I can’t wait to go to the grocery store and pick up some of these!

  9. These look so good! Would rather have a couple of those than a big slice of pie after Thanksgiving dinner. As for what I would do with them? I think I’d fill them with some kind of baklava filling (pistachios, honey, cinnamon, cloves, zest) and then drizzle with honey. Yums!

  10. What gorgeous bites, Sandy! I am so glad you introduced these little puff pastry bites to me. I think I’d go savoury with them; I’d fill them with some slow cooked shredded beef, diced carrots and potatoes, and drizzle with a little gravy for beef stew bites. I think they’d be adorable at Thanksgiving!

  11. OOh, these do sound like little bites of heaven! And they’re such a pretty little treat too!

  12. Sandy, these pumpkin custard bites are so flipping cute! Perfect for any holiday occasion. If I was to host a dinner party, I would fill them with ground herbed turkey sausage, pumpkin aioli and Gruyere cheese!

  13. My kids absolutely love these Puff Pastry Pumpkins! http://weelicious.com/2013/10/17/puff-pastry-pumpkins/

    Love your beautiful idea. Pinned!

  14. How fun! Puff pastry is a go-to ingredient for me. For these cups I would fill them lump crab and gruyere cheese for the perfect savory appetizer.

  15. Wow, these are so cool! I’d go savory and fill them with a smoked salmon dill and mascarpone creation!

  16. I’d fill them with a deviled ham & egg mixture and serve them for a savory appetizer.

  17. I’d put in some cooked chopped chicken. Top that with a thin slice or two of pear. Top that with a slice of smoked gouda cheese. Broil a minute or two until cheese is bubbly. Drizzle with a little raspberry jam thinned with a touch of balsamic vinegar. Serve warm.

  18. oh, wow! yummy! love your idea. I’m thinking that as a dessert treat I’d love to make some type of an eggnog flavored custard to fill it with, then top with whipped cream. or as an appetizer, I’d fill it with a little scoop of hot artichoke or crab dip. Yum. Now I’m hungry

  19. I’ve never seen these before, any chance they are light? I have to look out for them next time I go shopping.

  20. I love these, Sandy!! So cute and perfect for holiday entertaining!! I have no idea what I would make for a party! Probably pasta!

  21. These look divine!! They take finger food to a whole new level of perfection! I would take a Greek savory twist on the little puffs and fill them with a spinach, feta & onion combination! Little Spanakopita puff pastry bites! OPA!

  22. These sound lovely! We’ve already had our Thanksgiving but I we skipped the pumpkin pie this year so I may just have to make these.

    I was at a work function and I made a puff pastry tart with roasted beets, pears, goat cheese and toasted walnuts. I thought it was lovely and would make a tasty appy!

    Beet and Pear Tart with Goat Cheese and Walnuts | My Weekly Dish

  23. Sandy, these little bites look so irresistible! I wouldn’t be able to stop myself from eating them all!

  24. Thanksgiving! Sausage stuffing

  25. MMmm the possibilities are endless! I’m thinking Mexican, my cheesy taco meat with a sprinkle of cheese and cilantro maybe some corn salsa. Or a savory squash puree with fresh chopped herbs would be yum too!

  26. Oh! I think i would definitely have to make a little mini Pot Pie! And since they are so compact – I could afford to go big on ingredients and make them LOBSTER pot pies!!!

  27. Hi Sandy,

    I made several Holiday appetizers this weekend using the Pepperidge Farm pastry cups. I taught a class at our local Williams-Sonoma store & made 4 different appetizers…all were with 5 Ingredients or Less…the favorite was the goat cheese with Muirhead’s Pecan Pumpkin Butter with a pecan half on top. Other appetizers that I made included dijon-pecan-bacon bites, blue cheese & cranberry-fig chutney bites, and goat cheese-smoked onion jam-prosciutto bites. All were a hit! I am posting the recipes on my website in the next 2 weeks. Please check out my website…I would love also to collaborate with you…thanks, Lisa Newsome

  28. Pingback: Easy Thanksgiving Appetizers, Easy-to-Make Table Centerpieces, Chanukah Latkes, & Wines for Thanksgiving Dinner...... | Entertaining is Easy...

  29. i love this recipe and would love to make it next weekend for s party I am having but I can’t seem to find the cups… What can I sub??? Please help!!!

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