Description
Everything you love about pumpkin pie is in miniature form here. The pie crust and the filling bake at the same rate, meaning you get perfect crisp crust while getting lovely custardy filling too. Add in the cuteness factor, and there’s nothing to hate about these happy little pies.
Ingredients
Scale
- 1 batch cream cheese pastry
- 1 batch pumpkin pie filling
- about a teaspoon of milk
- pearl sugar or sanding sugar
Instructions
- Preheat the oven to 375 F (190 C).
- Spray two (or 3 if you have them) muffin tins with cooking spray. Cut 3/4″ wide strips of parchment paper, and then place a strip in the bottom of each well of the tin. This will help you easily pop the pies out of the tin later without any damage to the crust.
- Lay out a piece of parchment on a work surface. Sprinkle the parchment with a little flour. Unwrap your cream cheese pastry and cut it into two pieces. Cover one of the pieces and set it to the side while you work on the first. Sprinkle a little flour on the top and bottom of the first piece of pastry.
- Roll out the dough into a sheet about 1/8″ thick. Cut rounds of dough with a round cutter that is 3 1/2″ across.
Place the dough rounds into the bottom of each of the wells in the muffin pan. 
- If you have them, cut tiny pumpkins or leaves with mini Fall cookie cutters. If you don’t have mini cookie cutters, you can either freehand cut small leaves to go on top your pies with a paring knife or use a tiny round cutter or use the bottom of a pastry tip as a cutter. Brush the decorations with a tiny bit of milk, and then sprinkle on a little bit of pearl sugar or sanding sugar.
- Scoop the pumpkin pie filling into each pie, coming up almost all the way to the top. You’ll find it’s easy to fill the crusts using a small cookie scoop if you have one.
- Top each pie with a piece of the decorations you made.
- Reroll any dough scraps to cut some more rounds.
- Bake the pies for 25-30 minutes until the edges of the crust are golden brown and the filling is no longer jiggly in the middle.
- Let the pies cool until the tin has cooled to the touch. Pull on the parchment tabs under each pie to move the pies to a wire rack to finish cooling.
- Repeat with the rest of the dough and filling.
- Store pies in an airtight container in the fridge for up to 1 week. If you’d like, pipe or spoon on some whipped cream before serving.
Notes
Smaller batch: I usually make a half-batch of these pies usually because I’m making something else with the pastry and probably the filling too. A whole batch makes 36 mini pies!
Amaretti!: If you ever come across amaretti cookies from Italy, crush up a couple to sprinkle on the top of the whipped cream. The magical flavors of pumpkin and amaretti are a favorite in Italy for a reason! Graham cracker crumbs look just as nice on top the whipped cream.
- Prep Time: 20
- Cook Time: 30
- Category: Pastry
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 126
- Sugar: 4
- Sodium: 67
- Fat: 9
- Saturated Fat: 6
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 1
- Protein: 2
- Cholesterol: 30