Mini Pumpkin Pie in cute fun shape of flowers.Top them off with fresh whipped cream and a sprinkle of cinnamon and sugar for a delicious dessert!
Mini Pumpkin Pie
My all time favorite pie for fall is pumpkin. A few weeks ago I made really cute Mini Pumpkin Pie in the shape of flowers for a women’s meeting at church and they looked so nice on the buffet table.
Ever since I was a little girl I have loved Pumpkin Pie. The recipe I use is simple, it’s on the back of the can of Libby’s Pure Pumpkin.
I never buy the can of pumpkin that has the spices mixed in, I like to add my own in the way of Pumpkin Pie Spice. Make sure you check out my homemade recipe for Pumpkin Pie Spice!
We had a function at our church recently and we all were to bring a fall dessert. I decided to bake my favorite pie but with a twist. I cut the dough into flower shapes. They looked really great with all the other yummy desserts.
Helpful Kitchen Tools
This post contains affiliate links. Check out the Shop My Kitchen section below for more suggestions for you to use that work great with this recipe.
- Flower Shaped Cookie Cutter
- Pastry Dough Tart Tamper – this really helps keep the dough inside the muffin pans.
- Muffin Pans
- Cookie Scoops
Here is what the Pastry Dough Tart Tamper looks like. You can see how easily it helps push dough into the mini muffin pan for Mini Quiche I made recently. I use this tool a lot for dough recipes.
How to Make Mini Pumpkin Pie
Using a flower shaped cookie cutter, cut out shapes in the pie crust. You can use a round or biscuit cutter for the shapes as well, the mini pumpkin pie just won’t have the cute flower shapes. You can also use homemade pie crust or refrigerated pie crust. Either is fine.
Place the cut out dough into a muffin pan; making sure the pan is sprayed well with non-stick cooking spray. Make sure you use the Pastry Dough Tart Tamper to help you get the dough inside without tearing.
Using a scoop, spoon the pumpkin pie mixture into the pie crust. I love to use my cookie scoops.
How Long to Bake Mini Pumpkin Pie
Let cool slightly before removing from the pans. Top with fresh whipped cream and a sprinkle of cinnamon/sugar before serving.
A fun new twist is to make these flower shaped mini pumpkin pies for your holiday entertaining this year.
- 1 15 ounce Libby's Pure Pumpkin
- 1 12 ounce evaporated milk
- 3/4 cup sugar
- 1/2 tsp salt
- 2 large eggs
- 1/2 tbsp to 1 tbsp pumpkin pie spice; depending on your taste.
- One recipe of pie dough either homemade or store bought.
Beat the eggs in a large mixing bowl.
Add the pumpkin, sugar and pumpkin pie spice; combine well.
Add the evaporated milk and combine.
Set aside and prepare your dough.
On a floured surface, roll out the pie dough.
Using a "flower" shaped cookie cutter, cut out shapes and place in the well of muffin pan that has been sprayed with non-stick cooking spray. Using the special tamper tool helps get the pie dough into the well of the muffin pan. Make sure you spray the top of the muffin pan as well.
Spread out the flower tips so they lay flat on top of the muffin pan.
Using a small scoop, fill up each muffin.
Brush the edges of the dough with an egg wash before baking.
Bake in a 400 degree oven for 15 minutes; checking after 10 minutes. Since they are small pies, they bake much quicker than a full sized pie. AND oven temperatures vary. You know they are done when you insert a knife in the center and it comes out clean AND the pie dough is a nice color.
Let cool slightly in the muffin tins before removing to a baking rack to cool.
Right before serving, add freshly whipped cream and a sprinkle of cinnamon/sugar to the tops of each mini pie.
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