Mini Maple Pumpkin Pies Recipe

I’m so excited to share this Mini Maple Pumpkin Pies Recipe with you! These little pies are such a delightful twist on traditional pumpkin pie — perfect little bites that pack all the cozy fall flavors into a perfectly portioned treat. I absolutely love how they come out beautifully with a tender crust and a smooth, maple-kissed filling that makes every bite feel like a warm hug.

Whether you’re planning a Thanksgiving dessert, a festive brunch, or just want a quick way to satisfy your pumpkin cravings, this Mini Maple Pumpkin Pies Recipe hits the spot. They’re surprisingly simple to make, and the maple extract adds a special depth that makes these pies truly memorable. Trust me, your family and guests will be asking for these again and again!

Ingredients You’ll Need

Getting the balance right between the pumpkin, sugar, and spice is the key here, and each ingredient plays its part to create that classic autumnal flavor you crave.

• Pie crusts: I usually grab store-bought crusts to save time, and they work wonderfully for these mini pies.
• Pumpkin puree: Use canned pumpkin puree — it’s smooth, consistent, and gives the best texture for the filling.
• Light brown sugar: Adds a lovely molasses note that complements the pumpkin perfectly.
• Granulated sugar: Balances out sweetness without overpowering the spices.
• Pumpkin pie spice: Essential for that warm blend of cinnamon, nutmeg, and cloves — freshly ground if you can!
• Maple extract: Here’s the magic ingredient for maple warmth without overpowering the pumpkin flavor.
• Egg: Helps set the filling so it’s rich and custardy.
• Evaporated milk: Gives the filling a creamy texture and slightly caramelized flavor.
• Whipped cream: To dollop on top—adds a light, fluffy finish.

Variations

I like to switch things up sometimes depending on the occasion or dietary needs — the beauty of this Mini Maple Pumpkin Pies Recipe is how adaptable it is! Feel free to tweak it to your taste or what you have on hand.

• Dairy-Free Variation: Swap the evaporated milk for canned coconut milk for a creamy, dairy-free filling that still tastes amazing.
• Spice Twist: Add a pinch of ground ginger or replace pumpkin pie spice with chai spice for a different flavor profile.
• Sweetener Swap: Use maple syrup in place of part of the sugars for even more maple flavor and a natural sweetener boost.
• Nut Topping: Toasted pecans sprinkled on top before baking add a perfect crunch that my family adores.

How to Make Mini Maple Pumpkin Pies Recipe

Step 1: Prep Your Crusts and Pan

Start by preheating your oven to 350°F (175°C). Lightly flour your countertop and roll out your pie dough if needed — I find rolling out store-bought dough carefully prevents tearing. Using a 4-inch cutter, cut out 12 rounds. Spray a cupcake pan with non-stick spray, then gently press each dough round into the cupcake cavities, smoothing out ripples and trimming excess dough. This step is super important because a neat shell makes your mini pies look professional.

Step 2: Whisk Your Pumpkin Filling

In a large bowl, combine the pumpkin puree, light brown sugar, granulated sugar, and pumpkin pie spice. Stir well until it’s nice and smooth. Then add in the egg and the maple extract, mixing those in fully. Finally, pour in the evaporated milk and stir gently to combine everything evenly. This filling is super rich and creamy — it’s exactly what makes these minis so irresistible.

Step 3: Fill and Bake Your Mini Pies

Divide the pumpkin filling evenly among the 12 crusts, filling each just to the top but leaving a bit of crust visible around the edges (it helps them bake evenly). Bake your mini pies in the oven for about 25 to 30 minutes until the centers no longer jiggle when gently shaken and the crusts turn a lovely golden color. I like to turn the oven off and leave the pies inside with the door slightly open to cool completely — this prevents cracks on top of the filling.

Step 4: Garnish and Chill

Once cooled, pipe or dollop whipped cream on top using a 1M piping tip or a spoon for easy elegance. This final touch adds such a wonderful lightness to the creamy pies. Pop them in the fridge until you’re ready to serve, or enjoy right away if you can’t wait — I totally understand!

How to Serve Mini Maple Pumpkin Pies Recipe

Garnishes

I love to garnish these mini pies with a dollop of freshly whipped cream — it helps balance the richness and adds a pretty finishing touch. Sometimes I sprinkle a little cinnamon or a few toasted pecans on top for extra texture and flavor. It’s those small details that make these pies feel super special.

Side Dishes

These mini pies shine on their own, but if you’re serving them as part of a bigger spread, they pair beautifully with hot apple cider or a spiced chai latte. At gatherings, I like putting out a cheese board alongside for a savory balance. They’re also great with a cozy scoop of vanilla ice cream if you want to be extra indulgent!

Creative Ways to Present

For holiday parties, I’ve presented these mini pies on tiered cake stands for a charming display. Another favorite: nestling them in edible autumn leaves or mini decorative pumpkins for a festive tablescape. You can even dust them lightly with powdered sugar or edible gold dust to impress guests — it makes these simple pies feel fancy.

Make Ahead and Storage

Storing Leftovers

Leftover mini pies keep beautifully in an airtight container in the fridge for up to 4 days. I’ve found covering them gently with plastic wrap before sealing the container helps keep the whipped cream fresh longer without smooshing it.

Freezing

If you want to make these in advance, you can freeze the baked pies without whipped cream for up to 2 months. I usually flash freeze them on a tray first, then transfer to a sealed freezer-safe bag. When ready to eat, thaw overnight in the fridge and then add fresh whipped cream before serving.

Reheating

Reheat leftovers in a low oven (around 300°F) for 10 minutes to warm the filling while keeping the crust crisp. Avoid microwaving because it can make the crust soggy. After warming, top with whipped cream again to refresh that lovely contrast.

FAQs

Final Thoughts

This Mini Maple Pumpkin Pies Recipe holds such a warm spot in my heart — it’s the one I turn to whenever I want a simple dessert with a twist that feels surprisingly special. The mix of comforting spices with that subtle maple sweetness is pure magic. I truly hope you give these a try soon; I bet you’ll love sharing these mini treats as much as I do. Happy baking, friend!

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