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Mini Maple Pumpkin Pies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 135 reviews
  • Author: Paula
  • 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 the perfect bite-sized treat for autumn or any festive occasion. Made with a flaky pie crust filled with a creamy pumpkin and maple-flavored custard, these individual pies bake up golden and are topped with a swirl of whipped cream for an irresistible finish. Easy to prepare and perfect for sharing, they combine classic pumpkin pie flavors with a hint of warm maple extract for a delightful twist.

Ingredients

Scale

Pie Crust

  • 2 store-bought pie crusts or homemade equivalent

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 large egg
  • 1 cup evaporated milk

Topping

  • 1/4 cup whipped cream

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it reaches the perfect baking temperature for the mini pies.
  2. Prepare Pie Crust: Lightly flour your countertop and roll out the pie dough. Using a 4-inch round cutter, cut out 12 circles from the dough.
  3. Line Cupcake Pan: Spray a standard cupcake pan with non-stick cooking spray. Press each pie dough round into the cupcake cavities, smoothing out any ripples and trimming excess dough that hangs over the edges. Set the lined pan aside.
  4. Make Filling: In a large mixing bowl, combine the pumpkin puree, light brown sugar, granulated sugar, and pumpkin pie spice. Stir well until all ingredients are evenly mixed.
  5. Add Flavor and Egg: Incorporate the egg and maple extract into the pumpkin mixture, stirring until fully combined for a smooth custard base.
  6. Incorporate Evaporated Milk: Pour in the evaporated milk and continue mixing until the filling has a uniform consistency.
  7. Fill Pie Crusts: Spoon the pumpkin filling into each pie crust-lined cavity until nearly full, but ensure some crust is visible around the edges for a perfect bake.
  8. Bake Pies: Place the cupcake pan in the preheated oven and bake for 25 to 30 minutes. The pies are done when the filling no longer jiggles and the crust turns lightly golden.
  9. Cool Pies: Once baked, turn off the oven and crack the oven door open. Allow the mini pies to cool completely inside the oven to prevent cracking.
  10. Add Whipped Cream: After cooling, pipe whipped cream on top of each mini pie using a piping bag fitted with a 1M tip for a decorative and creamy finish.
  11. Store: Store the mini pies in the refrigerator to keep them fresh until ready to serve.

Notes

  • You can use homemade or store-bought pie crust depending on your preference and time.
  • For a dairy-free version, substitute evaporated milk with a non-dairy evaporated milk alternative and use coconut-based whipped cream.
  • Make sure not to overfill the crusts to avoid spillage during baking.
  • Allow pies to cool thoroughly before adding the whipped cream topping to prevent it from melting.
  • Store pies refrigerated and consume within 3-4 days for optimal freshness.

Nutrition

  • Serving Size: 1 mini pie (approx. 1/12 of recipe)
  • Calories: 180
  • Sugar: 14g
  • Sodium: 130mg
  • Fat: 7g
  • Saturated Fat: 3g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 45mg

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