Cut: Using a round cookie cutter (1½–2 inches), cut mini circles out of the baked pumpkin pie. Carefully lift each portion with a spatula.

Garnish: Top each mini pie with a swirl of whipped cream. Serve immediately or chill until ready.

Bonus: Save leftover pie scraps and crust to make Pumpkin Pie Truffles (mix with cream cheese, roll into balls, and dip in chocolate).

Optional Twists

Sprinkle with cinnamon sugar or pumpkin spice before serving

Top with candied pecans or a drizzle of caramel sauce

Use graham cracker crumbs as a base layer for extra crunch