Mini Pumpkin Pies Recipe with Puff Pastry
Mini Pumpkin Pies using Puff Pastry are filled with a delicious pumpkin spice flavor in every bite. The puff pastry adds a nice crunch, pairing perfectly with the pumpkin pie filling. These little bites are an easy and fun way to make this seasonal favorite without too much work.
Mini Pumpkin Pies are a great option to bring to a holiday celebration, gathering with loved ones or to enjoy while relaxing at home. This recipe is incredibly easy-to-make in a standard muffin tin, and it will make 12 mini pumpkin pies.
Ingredient Notes and Substitutions
You won’t need too many ingredients to make this recipe. It is simple, delicious and very easy to make in your own kitchen.
- Puff Pastry – You could also use your typical pie dough, however, keep in mind that the baking time may change.
- Pumpkin Puree – Make sure that you are not using pumpkin pie filling as that will have added ingredients.
- Milk – Regular milk or almond milk will work great for this recipe, substituting at a 1:1 ratio.
- Maple Syrup – A great natural sweetener for this recipe that also adds good depth of flavor. However, you can use all granulated sugar, substituting at a 1:1 ratio.
- Vanilla Extract – While it could be omitted, it helps to enhance the flavor in the pumpkin pie filling.
- Eggs – The eggs are essential in this recipe to create the custard-like filling and structure.
- Pumpkin Pie Spice – Helps enhance the pumpkin flavor along with other warm spices.
Tips and Tricks
While making these Mini Pumpkin Pies with Puff Pastry is simple and easy to do, there are a few helpful things you can do to ensure they come out perfect!
- To cut out the circles in the puff pastry dough, I used a mason jar lid that is about 3.5-4 inches
- Use a standard-sized muffin tin as it creates the perfect ratio between the dough and pumpkin pie filling
- You will want to fill the dough with the filling and leave just about 1/4 inch of space from the top
- To bake the mini pies, you will want to keep a close eye on them to avoid the puff pastry from getting burnt. It should be a nice golden color and no jiggle in the filling.
- You can store leftover pies in the fridge in airtight containers for up to 5 days or in a freezer-safe container in the freezer for 1 month. See reheating instructions in the FAQ section below.
Other Alternatives to Puff Pastry
One of the best parts about this recipe is how versatile it can be! You can use store-bought puff pastry like I did for this recipe. It’s perfect if you’re short on time and want to make this recipe for a holiday gathering.
Another option is to buy a premade pie crust. This shouldn’t change anything else in the recipe, but the bake time may be different.
Lastly, the most time-consuming option would be to make your own homemade puff pastry dough or pie crust. Whichever path you choose, this recipe will still come out absolutely delicious!
How to Make Mini Pumpkin Pie with Puff Pastry
The full-detailed instructions are written in the recipe card below. Use these images to help guide you as needed when following the directions.
- Make sure the puff pastry has thawed according to package instructions
- Preheat the oven to 350 degrees F
- Make the filling
- Cut circles out of the puff pastry (see ways to do this in the recipe card below)
- Spray the muffin molds with nonstick and press the dough into each
- Pour in the pumpkin pie filling
- Bake
- Let cool completely
- Top with whipped cream
- Enjoy!
Frequently Asked Questions
They are gluten free if you use gluten-free pie crust or gluten-free puff pastry dough. The filling is naturally gluten-free.
Instead of granulated sugar, you can use coconut sugar as a 1:1 replacement. If you want to use a monk fruit sweetener, use about 3 tbsp.
Instead of maple syrup, you can substitute honey or date syrup at a 1:1 ratio. Also, if you want to use ONLY granulated sugar, substitute it in at a 1:1 ratio.
They are done baking when the puff pastry has risen and has a golden color on the outside and bottom. The pumpkin pie filling will also be fully baked and have no jiggle when you move the pan.
I don’t recommend making these more than one day in advance for ultimate freshness when serving.
Store in the fridge in an airtight container for up to 5 days. If you need to, freeze for up to 1 month in a freezer-safe container. You can enjoy it cold or reheat in the microwave for 20-50 seconds (more if frozen). Or reheat in the oven at 350 degrees F for about 5 minutes (more if frozen).
Mini Pumpkin Pies with Puff Pastry
Ingredients
- 14 oz puff pastry
- 15 oz can of pumpkin puree
- 3 large eggs
- 1/4 cup pure maple syrup
- 1/4 cup granulated sugar
- 1/4 cup almond milk
- 2 tsp vanilla extract
- 3 tsp pumpkin pie spice
Instructions
- Preheat the oven to 350 degrees F
- Make sure you read the puff pastry instructions as you have to let it thaw prior to working with the dough
- Once you've prepared your puff pastry, it's time to make the filling
- Add all the pumpkin pie filling ingredients into a large mixing bowl and mix until fully combined
- Cut big circles in the puff pastry dough using a cookie cutter or mason jar lid
- Spray your muffin tin and press the dough into the muffin molds
- Pour the pumpkin pie filling into each mold, leaving a little space at the top
- Bake for 13-15 minutes or until the pies have fully baked
- Let cool completely and top with whipped cream (optional but highly recommended)
- Enjoy!
These are SO perfect for fall!