Mini Maple Sweetened Pumpkin Pies

5 from 7 votes

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

Prep Time10

Cook Time25

Total Time35

Course: Breakfast, Snack

Cuisine: American

Servings: mini pies

Preheat the oven to 375 degrees F (190 degrees C).
Whisk together the heavy cream and egg until smooth.
Add in the pumpkin puree, vanilla, pumpkin pie spice, and salt and mix until combined into a smooth custard.
Unroll the pie crusts on a floured surface. Use a 2.5-inch cookie cutter (or any small circular object) to cut out small circles from the dough. You may have to combine the scraps and re-roll them out to be able to get more circles from the dough.
Place the dough circles into the mini muffin pan. Use your fingers to press it onto 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 24 mini pie cups. If you are using a silicone mini muffin pan, make sure to place the mini muffin pan on top of the cookie pan before pouring the filling (liquids will move easily if using a silicone pan). For a shinier crust, gently brush an egg wash on top of the dough.
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.

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!