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Mini Maple Pumpkin Pies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 80 reviews
  • Author: Angela
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12 mini pies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Mini Maple Pumpkin Pies are a delightful twist on the classic fall dessert, featuring a smooth pumpkin filling infused with warm spices and a hint of maple. Perfectly portioned in bite-sized pies, they are ideal for holiday gatherings or any cozy occasion. Made with a buttery pie crust and topped with fluffy whipped cream, these mini pies are as charming as they are delicious.

Ingredients

Scale

Pie Crust

  • 2 store-bought pie crusts or homemade

Filling

  • 15 oz. can pumpkin puree
  • 1/4 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon maple extract
  • 1 egg
  • 1 cup evaporated milk

Topping

  • 1/4 cup whipped cream
  • Non-stick cooking spray (for cupcake pan)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is ready for baking the mini pies.
  2. Prepare Dough: Lightly flour your countertop and roll out the pie dough. Use a 4-inch round cutter to cut 12 rounds from the dough for the mini pie crusts.
  3. Line Pan: Spray a cupcake pan with non-stick cooking spray. Press each dough round into the cupcake cavities, smoothing out any ripples and trimming excess dough that hangs over the edges to create a neat crust.
  4. Mix Filling Base: In a large mixing bowl, combine the pumpkin puree, light brown sugar, granulated sugar, and pumpkin pie spice. Stir well until the mixture is evenly blended.
  5. Add Flavor & Egg: Thoroughly stir in the egg and maple extract, ensuring they are fully incorporated into the pumpkin mixture.
  6. Incorporate Milk: Pour in the evaporated milk and stir the filling until smooth and evenly blended for a creamy texture.
  7. Fill Crusts: Spoon the pumpkin filling into each prepared pie crust within the cupcake pan, filling to the top but leaving a visible crust edge for a beautiful finish.
  8. Bake Pies: Bake the mini pies in the preheated oven for 25 to 30 minutes until the filling is set, no longer jiggles, and the crust turns slightly golden brown.
  9. Cool in Oven: Turn off the oven, open the door, and allow the pies to cool completely inside the oven to prevent cracking and help them set properly.
  10. Add Whipped Cream & Store: Once cooled, use a piping bag fitted with an 1M tip to pipe whipped cream on top of each mini pie. Store the pies in the refrigerator until ready to serve.

Notes

  • You can substitute store-bought pie crust with your favorite homemade recipe for a personalized touch.
  • Make sure not to overfill the crusts to avoid spillage during baking.
  • Cooling the pies in the oven helps prevent the filling from cracking and ensures a smoother texture.
  • Use fresh whipped cream or stabilized whipped cream for better hold if serving later.
  • These mini pies can be stored in the refrigerator for up to 3 days.

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Find it online: https://tastydailyeats.com/mini-maple-pumpkin-pies-recipe/