Mini Maple Pumpkin Pies Recipe

Oh, you’re going to love this Mini Maple Pumpkin Pies Recipe—it’s honestly one of my favorite fall treats to whip up. These little pies are perfect for when you want that classic pumpkin pie flavor but in a handy, bite-sized form that’s just so cute and inviting. I love how the maple extract adds this subtle, cozy sweetness that sets it apart from your usual pumpkin pie.

When I first made these, I was so pleasantly surprised by how easy they were, especially because they use simple store-bought pie crusts to save time without sacrificing anything in flavor or presentation. Whether you’re hosting a holiday gathering or just craving a comforting fall dessert, this Mini Maple Pumpkin Pies Recipe really hits the spot and gets everyone asking for seconds!

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Ingredients You’ll Need

These ingredients come together perfectly to create a rich and creamy filling while the pie crust keeps things light and flaky. I usually pick up a good-quality store-bought crust to save time, but if you like, homemade crust works beautifully too.

• Pie crusts: I prefer two refrigerated store-bought pie crusts for convenience—they roll out smoothly and hold up well in the cupcake pan.
• Pumpkin puree: Go for canned pumpkin puree, not pumpkin pie filling, to control your spices and sweetness.
• Light brown sugar: Adds moisture and a caramel undertone that’ll enhance the maple flavor.
• Granulated sugar: Balances the sweetness while keeping the filling light.
• Pumpkin pie spice: The classic blend of cinnamon, nutmeg, and cloves that makes pumpkin pie smell like fall in your kitchen.
• Maple extract: A small but powerful addition that gives this recipe its signature twist—don’t skip it!
• Egg: Helps thicken the filling so it sets perfectly after baking.
• Evaporated milk: Adds creaminess without watering down flavors like regular milk might.
• Whipped cream: Essential topping to make your mini pies look and taste extra special.

Variations

One of the best things about this Mini Maple Pumpkin Pies Recipe is how easily you can customize it to fit your taste or dietary needs. I like to mix things up sometimes and add a little extra touch of something special.

• Spice it up: I’ve experimented by adding a pinch of cayenne or ground ginger for a subtle heat that pairs beautifully with the sweetness.
• Vegan swap: Using coconut milk instead of evaporated milk and a flax egg works well if you want dairy-free pies.
• Crust alternatives: Try a graham cracker crust for an extra layer of texture and flavor that reminds me of pumpkin cheesecake.
• Sweetener swap: If you prefer less refined sugar, I’ve had success using maple syrup in place of some sugar—you’ll get an even richer maple vibe.

How to Make Mini Maple Pumpkin Pies Recipe

Step 1: Prep Your Pie Crusts

Start by preheating your oven to 350°F—this is key to getting the crust golden and the filling just right. Lightly flour your counter so the dough doesn’t stick, then roll out your pie crusts to smooth out any folds or creases. Use a 4-inch round cutter or a glass to cut out 12 mini pie dough rounds—this size fits perfectly in a standard cupcake pan.

Spray the cupcake pan with non-stick spray before gently pressing each dough round into the cavities. Make sure to smooth out any ripples and trim excess dough hanging over the edges so the pies bake evenly. This part feels a little fiddly, but pressing and trimming carefully makes a big difference in how tidy your mini pies look.

Step 2: Mix the Pumpkin Filling

Grab a large mixing bowl and add your pumpkin puree, light brown sugar, granulated sugar, and pumpkin pie spice. Give it a good stir until everything is nicely combined. Then, add the egg and maple extract, whisking until smooth and just incorporated.

Finally, pour in the evaporated milk and stir it all together until silky and well blended. The maple extract here is your secret weapon—it gives the filling that warm, slightly sweet edge that makes these mini pies stand out.

Step 3: Fill and Bake Your Mini Pies

Carefully fill each pie crust with your pumpkin filling—go right up to the edges but leave a bit of crust visible all around. This helps the pies bake evenly and gives you that iconic crust-to-filling ratio we all love. If you overfill, the filling might spill over and make a mess, so take your time here.

Pop the cupcake pan into your preheated oven and bake for 25 to 30 minutes. You’ll know the pies are done when the filling no longer jiggles and the crust edges turn a lovely golden brown. I like to turn off the oven and crack the door open, letting the pies cool slowly right inside; it helps prevent cracking and keeps the pies tender.

Step 4: Add Whipped Cream and Serve

Once your mini pies have cooled completely—which I recommend for the best texture—top each one with a generous swirl of whipped cream using a piping bag fitted with a 1M tip for that pretty, bakery-style look. Not only does this add creamy richness, but it also makes your minis look as good as they taste.

How to Serve Mini Maple Pumpkin Pies Recipe

Garnishes

I always garnish mine with freshly whipped cream piped on top, sometimes dusting a little cinnamon or extra pumpkin pie spice right onto the whipped cream for color and aroma. Chopped toasted pecans add a fantastic crunch if you want to jazz things up for guests.

Side Dishes

These mini pies pair wonderfully with a scoop of vanilla ice cream or a simple cup of hot coffee or tea. I also love serving them alongside a crisp green salad with apple slices and toasted nuts for an elevated fall dessert course.

Creative Ways to Present

For holiday tables, I like to serve these mini pies on a rustic wooden board decorated with fresh autumn leaves or small pumpkins. Another fun idea I tried was placing each mini pie in a decorative cupcake liner for easy grab-and-go servings at parties.

Make Ahead and Storage

Storing Leftovers

I keep leftover mini pies in an airtight container in the fridge—trust me, they hold their texture and flavor well up to 3 days. Just make sure to add the whipped cream topping fresh before serving again for that bakery-fresh experience.

Freezing

Freezing works great if you want to make a big batch ahead of time. I recommend baking the pies completely, cooling them fully, and then freezing without the whipped cream. When you’re ready, thaw overnight in the fridge and add the cream just before serving.

Reheating

To reheat, I gently warm the pies at 300°F for about 8–10 minutes—it’s enough to take the chill off without drying out the crust. Then, top with whipped cream after warming for the best flavor and texture.

FAQs

Final Thoughts

This Mini Maple Pumpkin Pies Recipe holds a special place in my kitchen because it’s the perfect little treat that feels homemade without hours of fuss. Whether you’re making them for a crowd or a cozy night in, their tender crust, creamy spiced filling, and that touch of maple magic always make the experience feel extra warm and festive. I really encourage you to give this recipe a try—you might find it becomes your new go-to pumpkin dessert every autumn!

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