Mini Pumpkin Pie 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.
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 of the 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!