Mini Maple Pumpkin Pies

Why You’ll Love This Recipe

These mini pies are both adorable and practical. Each serving is individually portioned, making them perfect for parties or holiday gatherings. The maple syrup gives the filling a rich, natural sweetness, and the crust is buttery and flaky. Plus, they bake faster than a traditional pie and can be topped with whipped cream for an elegant finish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pie Crust

2 ¼ cups (300g) all-purpose flour
½ teaspoon kosher salt
2 teaspoons granulated sugar
¾ cup (156g) chilled lard shortening
½ teaspoon apple cider or white distilled vinegar
2–3 tablespoons ice water
1 large egg + 1 tablespoon water, for egg wash

Maple Pumpkin Pie Filling

1 cup (230g) pumpkin puree
½ cup (150g) pure maple syrup
1 large egg
⅓ cup (81g) sour cream
½ teaspoon vanilla extract
½ tablespoon cornstarch
¾ teaspoon pumpkin pie spice
½ teaspoon ground cinnamon
¼ teaspoon kosher salt

For Serving

whipped cream

Directions

1. Preheat oven to 375°F.
2. To make the crust, whisk together flour, salt, and sugar in a bowl. Cut in chilled shortening until the mixture resembles coarse crumbs. Stir in vinegar and ice water until dough comes together.
3. Divide dough into two disks, wrap in plastic wrap, and refrigerate for 30 minutes.
4. On a floured surface, roll out dough to about ⅛ inch thick. Cut circles large enough to fit into muffin tins or mini pie pans. Gently press dough rounds into greased cups, trimming edges as needed.
5. In a medium bowl, whisk together pumpkin puree, maple syrup, egg, sour cream, vanilla, cornstarch, pumpkin pie spice, cinnamon, and salt until smooth.
6. Spoon filling into prepared crusts, filling about ¾ of the way full.
7. Brush exposed edges of crust with egg wash.
8. Bake for 22–28 minutes, or until the filling is set and crust is golden brown.
9. Cool completely before removing from pans. Serve with whipped cream on top.

Servings and timing

This recipe makes about 12 mini pies.
Prep time: 30 minutes (plus 30 minutes chilling)
Cook time: 22–28 minutes
Total time: about 1 hour 30 minutes

Variations

• Use store-bought pie crust for a quicker version.
• Swap sour cream with Greek yogurt for a tangier filling.
• Add a drizzle of caramel sauce on top before serving.
• Sprinkle candied pecans or crushed gingersnaps over the whipped cream topping.
• Make them dairy-free by substituting vegan sour cream and non-dairy whipped topping.

Storage/Reheating

Store mini pies in an airtight container in the refrigerator for up to 4 days. To reheat, warm them in a 300°F oven for about 8–10 minutes. They can also be frozen for up to 2 months; thaw overnight in the refrigerator before serving.

FAQs

Can I make these mini pies ahead of time?

Yes, they can be baked a day in advance and stored in the fridge until ready to serve.

Can I use a mini tart pan instead of a muffin tin?

Absolutely, tart pans work perfectly for this recipe.

Do I need to blind-bake the crust?

No, the crust bakes fully with the filling in this recipe.

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling already has sugar and spices added, which would alter the flavor and texture.

How do I know when the pies are done?

The centers should be set but slightly jiggly; they will firm up as they cool.

Can I substitute honey for maple syrup?

You can, but it will change the flavor. Maple syrup gives the filling its signature taste.

Can I make this gluten-free?

Yes, substitute a gluten-free all-purpose flour blend for the crust.

Can I make these without sour cream?

Yes, replace with Greek yogurt, heavy cream, or non-dairy yogurt.

Can I freeze mini maple pumpkin pies?

Yes, wrap tightly and freeze for up to 2 months. Thaw in the fridge before serving.

Can I add a topping other than whipped cream?

Yes, try vanilla ice cream, caramel drizzle, or candied nuts.

Conclusion

Mini maple pumpkin pies are a festive, bite-sized dessert that combines the warm flavors of pumpkin, maple, and spice in a flaky crust. Easy to make and even easier to share, they’re perfect for holidays, potlucks, or anytime you want an elegant seasonal treat. These little pies are proof that great things come in small packages.

Print