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Mini Maple Pumpkin Pies

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Mini maple pumpkin pies are a delightful twist on the classic pumpkin pie, baked in individual portions that are perfect for entertaining. Sweetened with pure maple syrup, these mini pies bring a cozy, earthy sweetness that pairs beautifully with spiced pumpkin filling and a flaky homemade crust. They’re festive, fun, and irresistible for the holiday season.

Ingredients

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

Instructions

  1. Preheat oven to 375°F.
  2. To make the crust, whisk together flour, salt, and sugar. Cut in chilled shortening until 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. 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.

Notes

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.

Store mini pies in an airtight container in the refrigerator for up to 4 days.

Freeze tightly wrapped for up to 2 months; thaw overnight in the refrigerator before serving.

Nutrition

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