These mini pumpkin pies are the perfect size for small hands and portion control. Sweetened with pure maple syrup, they offer a subtly sweet, creamy pumpkin filling that makes a delightful addition to a Thanksgiving dessert spread or an everyday treat.
I’m a big fan of all things miniature — bite-sized desserts are easier to serve, less likely to go to waste, and always popular with kids. These mini pies disappear fast in our house. The maple syrup and pumpkin puree pair beautifully to create a creamy, gently spiced custard that feels special without being overly sweet.
Table of Contents
- What You’ll Need
- Recipe Substitutions & Additions
- Step By Step Instructions
- Storage Instructions
- Tips For Success
- Recipe FAQs
- Other Pie Recipes You’ll Love
- Mini Maple Sweetened Pumpkin Pies Recipe
What You’ll Need
Ingredients for these mini maple-sweetened pumpkin pies:
- Pumpkin puree (unsweetened, not pumpkin pie filling)
- Pie crust (store-bought or homemade)
- Heavy cream for a silky filling
- Egg to bind the filling
- Maple syrup as the sweetener
- Vanilla extract
- Pumpkin pie spice or a mix of cinnamon and nutmeg
- Salt to balance flavors
See the recipe card below for exact quantities and full directions.
Recipe Substitutions & Additions
- Egg substitute: Use ¼ cup unsweetened applesauce or ¼ cup mashed banana (the flavor will change slightly).
- Heavy cream: Swap with unsweetened coconut cream for a dairy-free alternative (not coconut milk).
- Pumpkin spice: Replace with a simple mix of cinnamon and nutmeg if needed.
Step By Step Instructions
Step 1: Preheat the oven to 375°F (190°C). Whisk the heavy cream and egg together until smooth.
Step 2: Add the pumpkin puree, maple syrup, vanilla, pumpkin pie spice, and salt. Mix until you have a smooth custard.
Step 3: Unroll the pie crust on a floured surface and cut 2.5-inch rounds (or another small circular cutter) to line mini muffin cups. Re-roll scraps as needed.
Step 4: Press each dough circle into the mini muffin pan, forming small crust cups.
Step 5: Place the mini muffin pan on a baking sheet. Pour the filling evenly into the crust-lined cups. If using a silicone pan, always set it on a baking sheet first to prevent spilling. For a glossy finish, brush the crust with an egg wash before baking.
Step 6: Bake at 375°F (190°C) for about 25 minutes, until the crust is lightly golden. The filling will puff up during baking and settle as it cools.
Storage Instructions
Allow the mini pies to cool completely, then store them in an airtight container in the refrigerator for 4–5 days. To freeze, cool fully and place in a freezer-safe container or bag for up to 3 months. Thaw in the fridge before serving.
Tips For Success
- To make regular-sized pies or muffins, use a larger cutter and extend the bake time by several minutes—watch for a golden crust.
- Expect the filling to puff while baking; it will deflate slightly as it cools.
- Adjust maple syrup to taste if you prefer a sweeter or less sweet filling.
- Silicone mini muffin pans make removing pies easier, but always place them on a baking sheet before filling.
- If you want a darker crust, broil for just 1 minute after baking—watch carefully to avoid burning.
Recipe FAQs
Yes. If you make full-size pies or muffins, increase the baking time by about 7–10 minutes. Check for a golden crust and set center.
The custard will rise slightly from steam and eggs during baking, then settle back as it cools—this is normal.
Re-roll scraps, cut fun shapes, brush with egg or milk, sprinkle cinnamon sugar, and bake 5–8 minutes for quick pie crust cookies.
Other Pie Recipes You’ll Love
Strawberry Cream Cheese Hand Pies
Mini Chicken Pot Pies With Pie Crust
Healthy Mini Apple Pie (Refined sugar-free)
Pumpkin Hand Pies
If you try these Mini Maple Sweetened Pumpkin Pies, please leave a star rating and share your experience in the comments — I love hearing from you!
Mini Maple Sweetened Pumpkin Pies
Ingredients
- ¼ cup heavy whipping cream
- 1 egg
- ⅓ cup pumpkin puree (unsweetened)
- 3 tbsp maple syrup
- ½ tsp vanilla extract
- ½ tsp pumpkin pie spice
- ⅛ tsp salt
- 2 rolls pie crust
Instructions
- Preheat the oven to 375°F (190°C).
- Whisk the heavy cream and egg until smooth.
- Stir in the pumpkin puree, maple syrup, vanilla, pumpkin pie spice, and salt until combined into a smooth custard.
- Unroll pie crusts on a floured surface and cut 2.5-inch rounds. Re-roll scraps as needed.
- Press each round into a mini muffin pan to form the crust cups.
- Place the mini muffin pan on a baking sheet and pour the filling evenly into 24 cups. Brush with egg wash for a shinier crust if desired.
- Bake 25 minutes, or until the crust is lightly browned. The filling will puff up during baking and settle as it cools.
Notes
- To make larger pies, use a bigger cutter and bake a few minutes longer.
- The pies will puff while baking and deflate once cooled — this is normal.
- Adjust maple syrup for desired sweetness.
- Use a silicone muffin pan for easy removal, but place it on a baking sheet before filling.
- Broil for 1 minute if you want a darker crust—watch closely to avoid burning.
Nutrition (per mini pie)
Calories: 20 kcal • Carbohydrates: 2 g • Protein: 0.3 g • Fat: 1 g • Sugar: 2 g