Tiny desserts are the best! These mini maple pumpkin pies are perfect to serve at your Thanksgiving dessert table or to just kick Fall off with. Top them with a dollop of fresh whipped cream and they are ready!
We’re just a week away from Thanksgiving and it’s only appropriate to share a pumpkin pie recipe with you, right? I mean I do have a peanut butter pumpkin pie recipe from a couple (maybe more) years ago, and a ton of pumpkin cheesecake recipes that I posted this year, but these are too cute not to share.
I love fall and I love all the flavors that pair with fall. I definitely feel like my recipes get a little more creative this time of the year. Plus, with this cooler weather, I can wear a comfy hoodie. Trust me, after taste testing 160 cookie recipes for my cookbook, I need a hoodie until I can make my way to the treadmill.
What I love about these mini maple pumpkin pies is that they are baked in a cupcake pan. No specialty pan needed and I think most people will have a cupcake pan on hand. To avoid the pie crust from sticking, I coated the pan with cooking spray. I always go the extra mile to make sure my desserts come out of the pan because there’s nothing worse than a ruined dessert and/or ruined pan because it’s stuck fast to a pan.
I love that this recipe makes exactly 12 little pies too. Once you fill up the cupcake pan,that’s it. Unless you want to do it in the mini cupcake pans. I didn’t test the recipe in the mini pans, but it will definitely work. I just don’t have the exact baking times or the yield number for you.
These would be the perfect bite-sized dessert for a fall party or holiday dessert table. Other great ideas would be a pumpkin pie dip, spiced pumpkin parfaits, and pumpkin truffles. You also don’t need to wait for a party or gathering of any sort. You can make them now like I do!
Preheat oven to 350 degrees F. Grease a cupcake pan with nonstick cooking spray.
Lightly flour the countertop and roll the dough out. Cut 12 4-inch rounds out of the pie dough.
Add each round of pie dough to each of the cupcake cavities. Press out any ripples in the dough and trim off any dough that hangs over the top of the cupcake pan cavity. Set aside.
In a large mixing bowl, add in the 15 ounces pumpkin puree, 1/4 cup light brown sugar, 1/2 cup granulated sugar, and 2 teaspoons pumpkin pie spice. Stir until combined.
Stir in the 1/2 teaspoon maple extract and 1 large egg until incorporated.
Add in the 1 cup evaporated milk and stir until incorporated.
Fill each pie crust to the top with the filling. You should still be able to see the crust around around the edges though.
Place into the oven and bake for 25 – 30 minutes until the pies no longer jiggle and the crust is slightly golden.
Turn the oven off and open the door while the mini pies cool completely.
Once the pies are cooled, pipe whipped cream on top with an 1M tip.
Store in the fridge.
Notes
Storage: Store in a storage bag or airtight container in the refrigerator for up to 5 days.
