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Mini Pumpkin Pies

Delightful bite-sized pumpkin pies perfect for fall gatherings, featuring comforting pumpkin spice flavors.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 120
Ingredients Method Notes

Ingredients
  

Pie Crust and Decorations
  • 3 sheets pie crust Thawed before use
  • 2 tbsp melted unsalted butter For butter washing the leaves
Filling
  • 1/2 cup pumpkin purée Can use store-bought
  • 1/3 cup brown sugar
  • 1/2 cup heavy cream
  • 1 large egg
  • 2 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 1 pinch salt

Method
 

Preparation
  1. Preheat your oven to 400°F and let your pie crust thaw.
  2. Mix together pumpkin purée, egg, brown sugar, heavy cream, pumpkin spice, vanilla extract, and a pinch of salt until smooth.
  3. Use a biscuit cutter to cut out circular shapes from the thawed pie crust. Use leftover dough to create fall leaf decorations with a leaf-shaped cookie cutter.
Baking
  1. Lightly spray a muffin pan with non-stick spray and place the circular pie crusts into the holes.
  2. Fill each crust with the pumpkin pie filling, being careful not to overfill.
  3. Bake the mini pumpkin pies at 400°F for 20 minutes, and bake the fall leaf decorations at 450°F for 6-8 minutes until golden.
Serving
  1. Serve warm or at room temperature, garnished with fall leaves pie crust, whipped cream, or sugar icing.

Notes

Store in an airtight container in the refrigerator for up to 3 days. For richer flavor use homemade pumpkin purée, and feel free to customize spices.