Description
These Mini Maple Pumpkin Pies are a delightful twist on the traditional pumpkin pie, featuring a rich pumpkin and maple-flavored filling baked in individual mini pie crusts. Perfectly portioned for gatherings or as a festive fall dessert, they’re topped with a dollop of whipped cream for added indulgence.
Ingredients
Units
Scale
Pie Crust
- 2 store-bought pie crusts or homemade
Filling
- 15 oz. can 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 egg
- 1 cup evaporated milk
Topping
- 1/4 cup whipped cream
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it’s ready for baking the pies.
- Prepare Pie Dough: Lightly flour your countertop and roll out the pie dough. Using a 4-inch round cutter, cut 12 rounds from the dough.
- Line Cupcake Pan: Spray the cupcake pan with non-stick cooking spray. Press each dough round into the cupcake cavities, smoothing out any ripples and trimming excess dough that hangs over the edges.
- Mix Filling: In a large mixing bowl, combine pumpkin puree, light brown sugar, granulated sugar, and pumpkin pie spice. Stir until well mixed.
- Add Flavor and Egg: Stir in the egg and maple extract thoroughly to incorporate fully into the pumpkin mixture.
- Add Milk: Pour in evaporated milk and stir until the filling is smooth and evenly blended.
- Fill Crusts: Spoon the filling into each prepared pie crust, filling to the top but ensuring the crust edge remains visible around the filling.
- Bake Pies: Bake the mini pies in the oven for 25 to 30 minutes, until the filling is set and no longer jiggles, and the crust turns slightly golden brown.
- Cool Pies: Turn off the oven and open the door to allow the pies to cool completely inside the oven, preventing cracking and ensuring they set properly.
- Add Topping and Store: Once cooled, pipe whipped cream on top of each pie using an 1M piping tip. Store the pies in the refrigerator until ready to serve.
Notes
- Use a light hand when rolling out dough to prevent it from becoming too thin and tearing.
- If you prefer a stronger maple flavor, you can increase the maple extract up to 1 teaspoon.
- Make sure the pies are fully cooled before adding whipped cream to prevent melting and sliding.
- These mini pies can be stored in the refrigerator for up to 3 days.
- For an added crunchy texture, sprinkle chopped pecans on top before baking or on the whipped cream topping.
Nutrition
- Serving Size: 1 mini pie (approx. 85g)
- Calories: 180
- Sugar: 15g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
