These mini pumpkin pies are sweetened with maple syrup! They are a perfect little sweet treat to add to your Thanksgiving dessert menu!

Mini pumpkin pies plated with a mini pumpkin

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Anyone who knows me knows that I love, love, love all things mini! Mini bite-sized treats are the perfect size for little hands and less goes to waste. I can offer my boys more bite-sized items as they eat them, but these little pies never last long in our house! The maple syrup and pumpkin complement each other so well, making for a subtly sweet and creamy treat!

WHAT YOU’LL NEED

Here is what you’ll need to make these mini maple sweetened pumpkin pies:

Ingredients to make mini maple sweetened pumpkin pies. See recipe card for detailed ingredient quantities.
  • Pumpkin Puree: Be sure to get the unsweetened variety, not the ones that are marked pumpkin pie filling.
  • Heavy Cream: For added creaminess to the pumpkin pie filling.
  • Egg: Used as a binder to help the mini pies maintain their shape.
  • Maple Syrup: The main source of sweetness in these pies.
  • Vanilla Extract: To enhance the sweetness of these pies.
  • Pumpkin Spice: Provides an extra warm spice and added flavor.
  • Salt: To balance out the flavors in the pie.

PROCESS

  1. Whisk together the heavy cream and egg until smooth.
  2. Add in the remaining ingredients and mix until combined.
  3. Unroll the pie crust on a floured surface. Use a 2.5-inch cookie cutter (or any small circular object) to cut out 20 small circles from the dough. You will have to combine the scraps and re-roll them out to be able to get 20 circles from the dough.
  4. Place the dough circles into the mini muffin pan. Use your fingers to work the dough and press it up the sides of each mini muffin cup. 
  5. Place the mini muffin pan on top of a cookie pan and pour the filling evenly into the 20 mini pie cups. Make sure to place the mini muffin pan on top of the cookie pan before pouring the filling because the liquids will move easily if using a silicone pan.
  6. Bake at 375 degrees F (190 degrees C) for 25 minutes, or until the crust slightly browns. The pies will puff up while baking and deflate once cooled.
Steps for making mini maple sweetened pumpkin pies. See recipe card for detailed step by step instructions.

STORAGE INSTRUCTIONS

Let the mini pumpkin pies completely cool and store them in an airtight container for up to 4-5 days in the fridge. To freeze, store in a freezer-safe container or Ziploc bag once cooled for up to 3 months. 

Mini pumpkin pies served with strawberries and blackberries

SUBSTITUTIONS

  • Eggs: You may try replacing the egg with ¼ cup of unsweetened applesauce. I haven’t tried replacing it with banana, but you may also replace it with ¼ cup of mashed banana. Be mindful that this will change the overall flavor of the pie, so you may want to adjust the amount of maple syrup used in the recipe.
  • Heavy cream: You may substitute the heavy cream with unsweetened coconut cream. This is different from unsweetened coconut milk and thicker in consistency.
  • Pumpkin Spice: The pumpkin spice may be replaced with a mixture of cinnamon and nutmeg.
Mini pumpkin pies plated with a mini pumpkin

RECIPE NOTES

  • This recipe makes 20 mini pies. You may make regular-sized muffins by adding a few more minutes to the total bake time and using a larger sized cookie cutter for the crust. 
  • The pies will puff up while baking, but they will deflate and even out once they cool.
  • You may adjust the amount of maple syrup if you prefer less or more sweetness in the pies.
  • I like to use a silicone muffin pan to bake these pies as they pop out easily without any sticking.
  • If your crust is light in color and you prefer for it to be a little darker, set your oven to broil once the pies are done baking for exactly 1 minute. Be sure to take them out immediately so that they don’t burn!
Mini pumpkin pies served with strawberries and blackberries

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Mini pumpkin pies plated with a mini pumpkin

Mini Maple Sweetened Pumpkin Pies

These mini pumpkin pies are sweetened with maple syrup! They are a perfect little sweet treat to add to your thanksgiving dessert menu!
5 from 3 votes
Print Pin Rate
Course: Breakfast, Snack
Cuisine: American
Keyword: easy pie recipe, easy pumpkin pie
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 20 mini pies

Ingredients 

  • ¼ cup heavy whipping cream
  • 1 egg
  • cup pumpkin puree
  • 2 tbsp maple syrup
  • ½ tsp vanilla extract
  • ½ tsp pumpkin spice
  • ¼ tsp salt
  • 1 roll pie crust

Instructions

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Whisk together the heavy cream and egg until smooth.
  • Add in the remaining ingredients and mix until combined.
  • Unroll the pie crust on a floured surface. Use a 2 inch cookie cutter (or any small circular object) to cut out 20 small circles from the dough. You will have to combine the scraps and re-roll them out to be able to get 20 circles from the dough.
  • Place the dough circles into the mini muffin pan. Use your fingers to work the dough and press it up the sides of each mini muffin cup. 
  • Place the mini muffin pan on top of a cookie pan and pour the filling evenly into the 20 mini pie cups. Make sure to place the mini muffin pan on top of the cookie pan before pouring the filling because the liquids will move easily if using a silicone pan.
  • Bake for 25 minutes, or until the crust slightly browns. The pies will puff up while baking and deflate once cooled.

Notes

  • This recipe makes 20 mini pies. You may make regular-sized muffins by adding a few more minutes to the total bake time and using a larger-sized cookie cutter for the crust. 
  • The pies will puff up while baking, but they will deflate and even out once they cool.
  • You may adjust the amount of maple syrup if you prefer less or more sweetness in the pies.
  • I like to use a silicone muffin pan to bake these pies as they pop out easily without any sticking.
  • If your crust is light in color and you prefer for it to be a little darker, set your oven to broil once the pies are done baking for exactly 1 minute. Be sure to take them out immediately so that they don’t burn!

Nutrition

Nutrition Facts
Mini Maple Sweetened Pumpkin Pies
Amount per Serving
Calories
20.89
% Daily Value*
Fat
 
1.34
g
2
%
Saturated Fat
 
0.77
g
5
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
0.09
g
Monounsaturated Fat
 
0.41
g
Cholesterol
 
12.26
mg
4
%
Sodium
 
33.95
mg
1
%
Potassium
 
18.71
mg
1
%
Carbohydrates
 
1.85
g
1
%
Fiber
 
0.13
g
1
%
Sugar
 
1.36
g
2
%
Protein
 
0.39
g
1
%
Vitamin A
 
691.23
IU
14
%
Vitamin C
 
0.2
mg
0
%
Calcium
 
6.79
mg
1
%
Iron
 
0.11
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
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