Get ready to fall in love with the most irresistible dessert of the season! These Mini Maple Pumpkin Pies are not just a treat; they're a miniature explosion of fall flavors that will transport you straight to a cozy autumn afternoon. Imagine perfectly portioned, golden-crusted little pies that combine the rich, velvety smoothness of pumpkin with the luxurious sweetness of maple syrup – all packed into one adorable, pop-in-your-mouth size that's impossible to resist.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 mini pies
Ingredients
- 1 pre-made pie crust
- 1 cup pumpkin puree
- 1/2 cup maple syrup
- 2 large eggs
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1/2 cup heavy cream
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with non-stick cooking spray.
- Remove the pre-made pie crust from refrigeration and let it sit at room temperature for 10 minutes to become more pliable.
- Roll out the pie crust on a lightly floured surface and use a round cookie cutter or glass (approximately 3 inches in diameter) to cut 12 circles.
- Gently press each pie crust circle into the muffin tin cups, carefully molding the dough to fit the contours of each cup. Crimp the edges decoratively using your fingers.
- In a large mixing bowl, whisk together pumpkin puree, maple syrup, eggs, cinnamon, nutmeg, salt, and heavy cream until smooth and fully combined.
- Carefully pour the pumpkin mixture into each pie crust, filling each about 3/4 full to prevent overflow during baking.
- Place the muffin tin in the preheated oven and bake for 22-25 minutes, or until the filling is set and the crust edges are golden brown.
- Remove from oven and let the mini pies cool in the tin for 10 minutes, then carefully transfer to a wire rack to cool completely.
- Optional: Garnish with a dollop of whipped cream or a sprinkle of additional cinnamon before serving.
- Store any leftover mini pies in an airtight container in the refrigerator for up to 3 days.
Tips
- Room Temperature Magic: Let your pie crust sit out for 10 minutes before rolling to ensure easy handling and prevent cracking.
- Cutting Hack: Use a round cookie cutter or the rim of a glass to create perfectly uniform pie crusts for your muffin tin.
- Filling Technique: Fill pie crusts only 3/4 full to prevent overflow and ensure a clean, professional look.
- Crimp with Confidence: Use your fingers to create decorative edges that not only look beautiful but help seal in the delicious filling.
- Cooling is Key: Allow pies to cool in the tin for 10 minutes before transferring to a wire rack to maintain their shape.
- Make-Ahead Friendly: These mini pies can be stored in the refrigerator for up to 3 days, making them perfect for advance preparation.
- Serving Suggestion: A dollop of whipped cream or a light sprinkle of cinnamon can elevate these mini pies from delightful to absolutely spectacular!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 3g
Fat: 9g
Saturated Fat: g
Cholesterol: 55mg
