Mini Maple Pumpkin Pies: Delicious Autumn Treat

Save this recipe on:

Mini maple pumpkin pies have become my absolute favorite fall treat, and once you try them, I bet they’ll be yours too! There’s something magical about that first bite – the crisp, buttery crust giving way to a warm, spiced filling with that unmistakable hint of maple. I remember making a batch for a friend’s autumn get-together, and the way the sweet, earthy aroma filled my kitchen was pure bliss. These little gems are so incredibly easy to make, making them the perfect solution for a quick dessert craving or a festive gathering. Let’s get cooking!

Why You’ll Love This Mini Maple Pumpkin Pie Recipe

You’re going to adore these little flavor bombs for so many reasons:

• An absolutely delicious taste that captures all the best fall flavors.
• Super quick prep time means dessert is on the table fast!
• They are the quintessential treat for celebrating autumn.
• A guaranteed hit with the whole family, from kids to adults.
• The convenient portion size of a bite-sized maple pumpkin pie is just perfect.
• They’re ideal for when you want a small batch maple pumpkin pies without a lot of fuss.
• That unique maple twist elevates them beyond your average pumpkin pie.
• So easy to whip up, making them a go-to for any occasion.

Ingredients for Homemade Mini Maple Pumpkin Pies

Gathering these simple ingredients is the first step to creating these delightful maple flavored mini pumpkin pies. You’ll need:

• 1 prepared pie crust – chilled and ready to go into your mini muffin tin
• 1 (15 ounce) can pumpkin puree – make sure it’s pure pumpkin, not pie filling, for that authentic flavor
• 1/2 cup packed light brown sugar – this adds a lovely caramel note and sweetness
• 1/4 cup pure maple syrup – the star ingredient that gives these their signature taste
• 1 teaspoon pumpkin pie spice – a warm blend that screams fall
• 1/2 teaspoon maple extract – a little boost to really enhance that maple goodness
• 2 large eggs – these act as binders to hold everything together
• 1 (12 ounce) can evaporated milk – it creates a wonderfully creamy and rich filling

How to Make Mini Maple Pumpkin Pies

Whipping up these delightful treats is easier than you think. Follow these simple steps for a quick mini maple pumpkin pie experience!

1. Step 1: Preheat your oven to 375 degrees F (190 degrees C). This initial heat is key for perfectly baked crusts.
2. Step 2: Prepare your mini muffin tin. Take your prepared pie crust and carefully press it into the cups of the tin, forming little pie shells. You want them to be snug and even.
3. Step 3: In a medium bowl, whisk together the pumpkin puree, packed light brown sugar, pure maple syrup, pumpkin pie spice, and maple extract. Mix until everything is beautifully combined and smooth. The aroma of maple and spice is already amazing!
4. Step 4: Beat in the 2 large eggs one at a time, ensuring each is fully incorporated before adding the next. Then, gradually stir in the 1 (12 ounce) can evaporated milk until you have a luscious, creamy filling. This is the heart of how to make mini maple pumpkin pies.
5. Step 5: Carefully pour this rich pumpkin mixture evenly into each of the prepared pie crusts in the mini muffin tin. Don’t overfill them; leave a little room.
6. Step 6: Bake for 15-20 minutes. You’ll know they’re ready when the centers are just set and a knife inserted near the center comes out clean. Overbaking can make them dry, so keep an eye on them! This is part of what makes it a quick mini maple pumpkin pie recipe.
7. Step 7: Once baked, let the mini maple pumpkin pies cool completely in the tin. This helps them set up perfectly and makes them easier to remove.
8. Step 8: Gently remove the cooled pies from the tin. Serve them chilled or at room temperature, perhaps with a dollop of whipped cream for an extra special touch. Enjoy your homemade goodness!

Pro Tips for the Best Mini Maple Pumpkin Pies

Want to make your mini maple pumpkin pies absolutely unforgettable? Follow these few tricks:

• Always use real pumpkin puree, not pumpkin pie filling, for that authentic flavor.
• For an extra smooth filling, consider straining your pumpkin mixture before pouring it into the crusts.
• Don’t overmix the filling after adding the eggs and milk; gentle mixing is key.
• Letting the pies cool completely before attempting to remove them from the tin prevents breakage.

What’s the secret to perfect Mini Maple Pumpkin Pies?

The absolute secret to the best mini maple pumpkin pie recipe is using pure pumpkin puree and not pumpkin pie filling. This ensures you control the sweetness and spice, making them truly yours. For more baking tips, you can check out our baking philosophy.

Can I make Mini Maple Pumpkin Pies ahead of time?

Yes, you can prepare the filling and store it in the refrigerator for up to 24 hours before baking. Just make sure to assemble and bake them fresh for the best texture. For more information on food preparation, consult our terms of use.

How do I avoid common mistakes with Mini Maple Pumpkin Pies?

Avoid over-baking by keeping a close eye on them during the last few minutes. The centers should be just set, not jiggly. Also, ensure your pie crusts are pressed firmly into the muffin tin to prevent them from shrinking. If you encounter issues, our contact page is available for assistance.

Best Ways to Serve Individual Maple Pumpkin Pies

These delightful little desserts are so versatile! For a classic presentation, top each of your individual maple pumpkin pies with a generous swirl of fresh whipped cream and a light dusting of cinnamon or nutmeg. They also pair wonderfully with a small scoop of vanilla bean ice cream for a contrast in temperature and flavor. If you’re looking for a more sophisticated pairing, consider serving them with a drizzle of extra maple syrup, perhaps a robust, dark variety, to really highlight the individual pumpkin pies maple syrup notes. You can find out more about different types of maple syrup from MapleSource.

Nutrition Facts for Mini Maple Pumpkin Pies

Here’s a breakdown of what you can expect in each of these delightful mini maple pumpkin pies, per serving:

• Calories: 180
• Fat: 8g
• Saturated Fat: 3g
• Protein: 3g
• Carbohydrates: 25g
• Fiber: 2g
• Sugar: 15g
• Sodium: 90mg

Nutritional values are estimates and may vary based on specific ingredients used. For more details on nutritional information, please refer to our privacy policy.

How to Store and Reheat Homemade Mini Maple Pumpkin Pies

Once your delicious mini maple pumpkin pies have cooled completely, you’ll want to store them properly to keep them tasting their best. For short-term storage, place them in an airtight container. They’ll stay fresh in the refrigerator for about 3 to 4 days. If you’ve made a larger batch of these delightful treats and want to enjoy them later, freezing is a fantastic option for your homemade mini maple pumpkin pies. Wrap each individual pie securely in plastic wrap, then place them in a freezer-safe bag or container. They can be kept frozen for up to 3 months. To reheat, simply let them thaw in the refrigerator overnight. For a slightly warmer treat, you can gently warm them in a low oven (around 300°F or 150°C) for just a few minutes until heated through. You can learn more about proper food storage from the FDA.

Frequently Asked Questions About Mini Maple Pumpkin Pies

What are mini maple pumpkin pies?

These are delightful, individual-sized pumpkin pies that have a sweet twist of maple syrup blended into the creamy pumpkin filling. They offer all the cozy fall flavors you love but in a convenient, bite-sized package, making them perfect for parties or a special treat.

Can I use a different type of pumpkin for these pies?

While pure pumpkin puree is recommended for the best flavor and texture, you could experiment with other winter squash like butternut squash. However, be aware that the flavor profile will change, and you might need to adjust the sweetness or spices. If you’re looking for a richer variation, you could try adding a bit of cream cheese to the filling to make maple cream cheese pumpkin pies.

What’s the best way to store leftover mini maple pumpkin pies?

Leftover mini maple pumpkin pies should be cooled completely and then stored in an airtight container in the refrigerator. They will keep well for about 3-4 days. For longer storage, you can freeze them individually wrapped in plastic wrap and then in a freezer-safe bag for up to 3 months.

Can I make these pies gluten-free?

Yes, you can easily make these mini maple pumpkin pies gluten-free! Simply use a pre-made gluten-free pie crust or prepare your favorite homemade gluten-free crust recipe. The filling itself is naturally gluten-free, so it’s just a matter of swapping out the crust for a gluten-free option. For more information on gluten-free baking, visit our affiliate disclaimer.

Variations of Mini Maple Pumpkin Pies You Can Try

Once you’ve mastered the basic recipe, there are so many fun ways to customize your mini maple pumpkin pies! For a delightful twist, try making mini pumpkin pies with brown sugar maple by slightly increasing the brown sugar and maple syrup in the filling for an even richer caramel flavor. If you’re feeling adventurous, consider adding a tablespoon of cream cheese to the filling for a decadent touch, creating something akin to maple cream cheese pumpkin pies. For a beautiful finish, you could even try making glazed mini maple pumpkin pies by brushing them with a simple maple glaze after baking. And for those looking for dietary options, simply use a good quality gluten-free pie crust for delicious gluten-free mini pumpkin pies. You can find more recipes on our homepage.

Print