Pie crust flowers make the perfect little Mini Pumpkin Pie recipe. Add a little whipped cream and a sprinkle of cinnamon/sugar to complete this easy pumpkin dessert. Let me show you how to make the cutest little pies for your Fall holiday parties.
How cute is this recipe for Mini Pumpkin Pies in the shape of flowers? They not only taste delicious, but they're adorable. I think they make a great addition to any dessert buffet table as well.
This is not a complicated recipe. It's found 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.
Ready for more great Pumpkin recipes?
- Pumpkin Spice Cookie Cups - starts out with a cake mix!
- Mini Pumpkin Bundt Cakes - video too!
- Pumpkin Dump Cake
Helpful Kitchen Tools
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- 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.
Main Ingredients Needed:
Exact measurements are listed below in the recipe card. Make sure you scroll down to print and save the recipe for later!
- One can Libby's Pure Pumpkin
- Evaporated milk
- Pumpkin pie spice
- One recipe of pie dough either homemade or store bought.
Step 1 | Prepare the Pumpkin Pie Filling
- Follow the directions on the back of the can of Libby's Pure Pumpkin.
- Set aside while you prepare the pie crust flowers.
Step 2 | How to Make Pie Crust Flowers
- On a lightly floured surface, roll out the pie dough.
- 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.
Baking Tip: Spray the mini muffin pan generously making sure you spray around the top of the "wells" in the muffin pan. You don't want the pie dough to stick to the pan while they are baking.
Step 3 | Assemble
- Place the cut out pie crust flowers dough into a muffin pan.
- Make sure you use the Pastry Dough Tart Tamper to help you get the dough inside without tearing.
Step 4 | Add the Pumpkin Pie Filling
- Use a small cookie scoop to spoon the pumpkin pie mixture into the pie crust. I love to use my cookie scoops for more than just making cookies!
- If you don't have a cookie scoop, you can use a tablespoon size measuring spoon.
- Fill the cups to about ⅔ of the way to the top being careful not to overfill. You don't want them to overflow as they bake.
Step 5 | Baking Instructions
- Brush the pie crust with an egg wash. You can also sprinkle sugar on the edges of the pie crust if desired.
- Bake in a 400° F preheated oven for about 15 minutes; checking often until a knife inserted in the middle of the pie comes out clean.
- Let cool slightly before removing from the pans.
- Top with fresh homemade whipped cream and a sprinkle of cinnamon/sugar before serving.
Tried any of my recipes? Let me know in the comments!
- Refrigerate any leftovers in an air-tight container.
- This recipe does not freeze well.
Frequently Asked Recipe Questions
No, canned pumpkin puree is cooked, pureed pumpkin. There is nothing added to the pureed pumpkin. Pumpkin Pie Mix or Filling is flavored with spices and sweetener.
Yes, you should store any pie that is made with eggs in the refrigerator. These mini pumpkin pies can easily be stored in an air-tight container after they have baked and cooled to room temperature.
- 1 15 ounce can Libby's Pure Pumpkin
- 1 12 ounce can evaporated milk
- ¾ cup sugar
- ½ teaspoon salt
- 2 large eggs
- ½ tablespoon to 1 tablespoon 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
- Make sure you spray the top of the muffin pan as well.
- Using the special tamper tool helps get the pie dough into the well of the muffin pan.
- Spread out the flower tips so they lay flat on top of the muffin pan.
- Using a small cookie scoop, fill up each muffin well about ⅔ of the way full.
- 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.
- 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.
- Since these are small pies, they bake much quicker than a full sized pie.
- Oven temperatures vary so check them to make sure the crust isn't getting too brown.
- The mini pumpkin pies are done when you can insert a knife in the center and it comes out clean
- The pie crust should be golden brown.
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Amount Per Serving: Calories: 98Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 110mgCarbohydrates: 14gFiber: 0gSugar: 8gProtein: 2g
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.
This recipe has been updated since it first appeared in 2013 with new photos, new information and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!