What could be more autumnal than a mini pumpkin pie? Made with a traditional pumpkin pie recipe and pie dough cut into cute flower shapes.
These bite-sized treats are perfect for any fall gathering, and they're surprisingly easy to make. Once baked, top them with a dollop of whipped cream and a sprinkle of cinnamon/sugar.
Whether you're hosting a get together this fall or just craving something sweet, these cute flower pies are sure to satisfy.
Check out all the other easy pumpkin desserts for even more delicious recipes!
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There's something about pumpkin pie that just screams Fall. Maybe it's the warm spices, or the rich, creamy filling, or maybe it's the memories of family gatherings around the Thanksgiving table.
Whatever the reason, pumpkin pie is a true classic. But sometimes, life is too busy for a full-size pie. That's where mini pumpkin pies come in. These bite-sized treats are perfect for busy families on the go.
And they're just as delicious as their larger counterparts. So if you're looking for a quick and easy dessert this fall, be sure to give mini pumpkin pies a try. You won't be disappointed.
Looking for more fall-inspired easy desserts? Try my Pumpkin Spice Cookie Cups, or my Pumpkin Dump Cake.
Table of Contents
- What to do with leftover Pumpkin Pie Filling?
- Can you freeze leftover Pumpkin Pie Filling?
- Helpful Kitchen Tools
- Main Ingredients Needed:
- Recipe Variations
- Step-by-Step Instructions
- Quick Tip
- Baking Instructions
- Serving Tips
- Before You Begin!
- Recipe FAQ
- Storage and Reheating Instructions
- More Recipes You'll Love
- Indulge in Flavor, Not Ads - Get Your Ad-Free Digital Cookbook Today!
- 📖 Recipe Card
- 💬 Comments
What to do with leftover Pumpkin Pie Filling?
Pumpkin pie is a fall favorite, but what do you do with the leftover filling? There are actually a lot of possibilities.
One option is to make pumpkin pie crescent rolls. Simply mix the pumpkin pie filling with softened cream cheese, spread the mixture on top of the crescent rolls, roll up and bake.
Another idea is to use the filling to make pancakes or waffles. Just add a few spoonfuls of filling to your batter and you’re good to go.
Can you freeze leftover Pumpkin Pie Filling?
You can freeze leftover pumpkin pie filling without any problems. In fact, freezing is a great way to extend the shelf life of the product.
Simply transfer the leftover filling to a freezer-safe container and store it in the freezer for up to six months. When you're ready to use it, thaw the filling in the refrigerator overnight and then proceed with your recipe.
So don't throw out that extra pumpkin pie filling! Either use it in another recipe or you can freeze it for later!
Helpful Kitchen Tools
More InformationMore InformationMore InformationMore Information
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 that I made recently. I use this tool a lot for dough recipes.
Main Ingredients Needed:
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
- Libby's Pure Pumpkin
- Evaporated milk
- Sugar
- Salt
- Eggs
- Pumpkin pie spice
- homemade pie dough or store bought.
Recipe Variations
Try adding a different pie filling to the Pie Crust Flowers. You might like this simple two ingredient recipe for Flower Shaped Dessert Cups made with lemon pie filling.
Experiment with other pie fillings, such as cherry, blueberry, or apple, to create a variety of flower tarts.
Step-by-Step Instructions
Step 1: Follow the directions on the back of the can of Libby's Pure Pumpkin to make the filling. Set aside while you prepare the pie crust flowers.
Step 2: On a lightly floured surface, roll out the pie dough. Use a flower shaped cookie cutter to create shapes in the pie crust. If you don't have a flower cutter, a round or biscuit cutter works just as well.
Step 3: Gently place your cut-out pie crust flowers into the muffin pan. To keep your dough from tearing, use a Pastry Dough Tart Tamper to carefully press the shapes into the pan.
Quick 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 4: For easy filling, use a small cookie scoop to add the pumpkin pie mixture to each pie crust. If you don't have a cookie scoop, a tablespoon measuring spoon will also work perfectly.
Step 5: 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.
Baking Instructions
Step 6: Brush the edges of your pie crusts with an egg wash for a beautiful golden finish. If you like, sprinkle a bit of sugar over the edges for an extra touch of sweetness.
Step 7: Bake in a preheated 400°F oven for approximately 15 minutes. Keep a close eye on them and check for doneness by inserting a knife into the center of a pie – it should come out clean.
Serving Tips
Let cool slightly before removing from the pans. Top with fresh homemade whipped cream and a sprinkle of cinnamon/sugar before serving.
Before You Begin!
If you make this recipe, please leave a review and star rating. This helps my business thrive and continue providing FREE recipes.
Recipe FAQ
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
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.
Storage and Reheating Instructions
Refrigerate: These are best fresh, but you can store them in the refrigerator for up to 4 days. Cover them with plastic wrap or put them in an airtight container.
Freezer: Flash freeze the mini tarts by placing them on a baking sheet in the freezer for about an hour. Once they're firm, store them in a zip top freezer bag, airtight container, or wrapped in a layer of plastic wrap then aluminum foil.
Thawing Tips: Thaw in the refrigerator overnight when you're ready to enjoy.
More Recipes You'll Love
- Check out my other recipe for Pumpkin Cheesecake Pudding.
- Or you might enjoy this recipe for No Bake Pumpkin Pie.
Indulge in Flavor, Not Ads - Get Your Ad-Free Digital Cookbook Today!
📖 Recipe Card
Flower Shaped Mini Pumpkin Pie
Equipment
Ingredients
- 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.
Instructions
- 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.
- Make sure you spray the top of the muffin pan as well.
- Using a Pastry Dough Tart Tamper 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.
- 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°F 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.
Notes
- 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.
Andrea Bates says
These are TOO cute!! I'm not a pumpkin pie fan, personally, but I could even pull these off for the holidays!
Allie Bobe says
Think I'll make these for Thanksgiving! I'd love it if you shared this on Worthwhile Wednesdays!
The Tumbleweed Contessa says
Now I have to make these. Thanks,for linking to What'd You Do This Weekend.
See you on Monday,
Linda
fromcalculustocupcakes says
I love pumpkin pie too and this is a great way to do it because it is so cute! Thanks for sharing on Foodie Friends Friday!
cooking with curls says
Libby's truly does have the best recipe for pumpkin pie! Those are absolutely adorable...I love the shape! 🙂
mickeydownunder says
G'day and how absolutely adorable Lois, true!
Like a little bit of pumpkin sunshine that brightened my day too!
Cheers! Joanne
Katherines Corner says
I love this idea and the brilliant use of the cookie cutter makes his yummy bots of sunshine! So happy you shared this at the Thursday Favorite Things blog hop last week. Hope to see you link up again this week! ♥
Diane Jordan says
Hi lovely lady.
I am new on your sweet Blog. Looks like you have some great idea's for fall with the mini pumpkin pie this will be one of my favorites for my holiday party's. Thanks so much for this great Idea from you.
Diane
Lorinda McKinnon says
Oh, man...why didn't I think of that? These are darling - I love them! And I appreciate all of the clear photos and directions.
Cindy Jamieson says
These are super cute. Wish I had more time, I'd whip up a batch for our teachers. Thanks for sharing at Simple Supper Tuesday.
Walking on Sunshine says
Thank you Cindy!