Easy Mini Pumpkin Pies with Maple Whipped Cream
These adorable Mini Pumpkin Pies are made with a flaky, buttery crust, creamy maple-sweetened pumpkin filling, and fluffy maple whipped cream. Finished with festive fall-shaped pie crust decorations, they're a delicious and kid-friendly Thanksgiving dessert!
Servings 12
Ingredients
- 3 9 inch refrigerated pie crusts or equivalent homemade pie dough (for shells and decorations)
- 1 15 ounce can pumpkin puree
- 1/2 cup pure maple syrup
- 2 large eggs
- 1/2 cup whole milk
- 1 1/2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1/4 tsp salt
Maple Whipped Cream
- 1 cup cold heavy whipping cream
- 2 tsp pure maple syrup
- 1/2 tsp vanilla extract
- pinch of salt
Pie Crust Decorations
- Reserved pie crust dough
- 1 tbsp milk or 1 beaten egg for brushing
- Optional: cinnamon sugar for sprinkling
Instructions
- Preheat the oven. Preheat oven to 375°F. Lightly grease a standard 12-cup muffin tin.
- Prepare the crusts. Roll out the pie dough and cut twelve 4-inch circles, rerolling scraps as needed. Gently press each circle into a muffin cup, forming a small pie shell.
- Mix the filling. In a medium bowl, whisk together pumpkin puree, maple syrup, eggs, milk, pumpkin pie spice, vanilla, and salt until smooth.
- Fill the crusts. Divide the pumpkin filling evenly between the prepared pie shells, filling each about three-quarters full.
- Bake. Bake for 25–30 minutes, until the crusts are lightly golden and the filling is nearly set with a slight jiggle in the center.
- Cool. Allow the pies to cool in the muffin tin for approximately 20 minutes. Carefully remove and transfer to a wire rack. Refrigerate for at least 1 hour or until chilled.
- Make the decorations. Roll out the remaining pie dough. Use small fall-shaped cookie cutters to create leaves, pumpkins, or acorns. Arrange on a parchment-lined baking sheet, brush with milk or egg wash, and sprinkle with cinnamon sugar if desired. Bake at 375°F for 8–12 minutes until golden. Cool completely.
- Prepare the maple whipped cream. Using a hand mixer or stand mixer, whip the heavy cream, maple syrup, and vanilla until medium-stiff peaks form.
- Decorate. Pipe or spoon maple whipped cream onto each chilled mini pumpkin pie. Top with a baked fall-shaped pie crust decoration.
- Serve. Enjoy immediately, or refrigerate until ready to serve.
Notes
- Use 100% pure pumpkin puree, not canned pumpkin pie filling.
- Three pie crusts provide enough dough for the 12 shells and decorative cutouts.
- Keep the dough cold while working for the flakiest crust.
- Don't overbake! Pumpkin custard should have a slight jiggle in the center when removed from the oven.
- For best results, add whipped cream and decorations just before serving.
- Store leftover pies in the refrigerator for up to 3–4 days.
