Mini Maple Pumpkin Pies
These mini maple pumpkin pies have a hint of maple flavor in every bite! Add a dollop of whipped cream and your tiny pumpkin pies are complete!
Servings: 12 mini pies
Ingredients
- 2 pie crusts store-bought or homemade
- 15 ounces 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
- 1/4 cup whipped cream
Instructions
- 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.
Nutrition
Calories: 231kcal | Carbohydrates: 32g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 147mg | Potassium: 181mg | Fiber: 1g | Sugar: 16g | Vitamin A: 5595IU | Vitamin C: 2.1mg | Calcium: 83mg | Iron: 1.5mg
