Mini Pumpkin Pies

Okay so the next thing in Rob’s care package: Mini Pumpkin Pies. We both have a great love for pumpkin pie and these mini pies are just irresistible. Look how cuuuute!

So these are very quick and easy. Preheat your oven to 350 degrees and take out your mini muffin pans! You can either opt to make your own pie dough or just buy pie crust from a store. I always say making your own is better, but if you’re strapped for time, buying ready made shaves off a lot. So, roll out your homemade dough or store bought dough [make sure to let it defrost completely so it will be malleable]. Roll the dough out as thinly as you can without it starting to tear. If you are using the store bought dough you definitely need to roll it out more than it already is. Then I used a cute pumpkin cookie cutter that I had bought from Michaels to cut out pumpkin shapes from the dough. If you keep reusing scraps you can make a ton of these mini pies.

Then gently push the pumpkin shaped dough into the cups of a mini muffin pan.

Make your pumpkin batter and fill the dough to the top.


When they come out they will be all puffed up and cute, but they do flatten out when they cool L.  But, they’re still adorable!!!

Then to add the last touch I melted some chocolate and put it in a pastry bag to drizzle on top as decoration.

I got creative with a couple and drew on jack-o-lantern faces.

I hope Rob likes them!

And I hope you do as well!

Pumpkin Pie Bites


2 refrigerated ready-to roll pie crusts or homemade pie crust dough

8 oz. cream cheese, room temperature
1/2 cup sugar
1 cup canned pumpkin
3 eggs
1 teaspoon vanilla
1 teaspoon pumpkin pie spice*
Pumpkin-shaped cookie cutter

  • Pumpkin Pie Spice Recipe:
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoons ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice

1/2 cup chocolate morsels
re-sealable plastic bags or pastry bags


Preheat oven to 350 degrees.
Use cookie cutter to cut 12 pumpkin shapes from each pie crust. You will need to roll the dough thinner than it comes out of the box.
Press dough shapes into a 24 cup mini muffin tray. (Make 12 at a time, alternating cups to make sure pie crusts don’t overlap each other.)
Apply egg whites from one egg to the top edges of each pie.
Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined.
Spoon mixture into each pumpkin-shaped pie crust.
Bake for 12-15 minutes.
Remove pies to cool and repeat with second pie crust. Place the muffin tray in the freezer to cool it quickly for re-use.

Makes 24 pies. Keep refrigerated.

To decorate, melt chocolate in a heat-proof bowl in the microwave on medium. Heat in 30 second intervals, stirring in between until melted. Transfer to a re-sealable plastic bag and cut the corner off or transfer to a pastry. Drizzle or draw faces on pies.

Note: The cutter I used was 3 3/4 inches wide, but if you don’t have one, don’t worry. Just use a round cutter around that size or slightly smaller to cut circle shapes out of the dough. Then make stems with the scraps. Press each stem over the edge and down the side of the dough before filling.

Pie Dough Recipe [PATE BRISEE]


Makes enough for 1 double-crust or 2 single-crust pies

  • 2 3/4 cups all-purpose flour
  • 1 1/4 teaspoons salt
  • 1 cup (2 sticks) plus 2 tablespoons cold unsalted butter, cut into small pieces
  • 1/2 cup ice water


  • Pulse flour and salt in a food processor to combine. Add butter, cut into small pieces, and pulse until mixture forms coarse crumbs with some larger pieces remaining, about 10 seconds.
  • With machine running, add ice water in a slow, steady stream until dough just holds together without being wet or sticky, no longer than 30 seconds.
  • Divide dough in half; flatten and shape into disks, and wrap each in plastic. Refrigerate at least 1 hour or overnight. Dough can be frozen up to 1 month; thaw in the refrigerator overnight before using.
  • Happy October!



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