Everything you love about pumpkin pie only in a cute little bite sized portion. Mini Pumpkin Pie Treats make the perfect dessert for Thanksgiving or any fall gathering! Let me show you how easy it is to make a mini version of our favorite Fall pie.
Roll out the dough and using a biscuit cutter, cut into shapes and press into the bottom of each individual tart pan.
Using a small scoop, fill up each tart with the pumpkin pie mixture. 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. 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.
While the pies are baking, roll out the second pie dough.
Using the mini-cookie cutters, cut out the shapes that you want to place on top of each mini pie. You will have leftover dough.
Place the shapes on a parchment lined baking tray and brush with an egg glaze.
Bake in a 400 degree oven for 10 minutes or until the shapes are golden brown.
As soon as you remove the pumpkin pies from the oven, place a baked pie dough shape on top of the still warm pie and press lightly. Let cool slightly in the pan before removing to a baking rack to cool completely.
Transfer pies to a wire rack to cool before serving.
Notes
Depending on the size muffin pan or tart pan you use, you could have anywhere from 12 to 16 mini pumpkin pies.