Mini Pumpkin Pie Flower Shaped Bites Recipe

Introduction

Mini Pumpkin Pie Flower Shaped treats are a charming twist on a classic dessert, perfect for gatherings or holiday celebrations. These bite-sized pies feature a delicate flower-shaped crust filled with spiced pumpkin filling, making them as delightful to look at as they are to eat.

Ingredients

• Homemade All Butter Pie Crust or 2 pre-made ready-to-roll pie crusts
• 1 (15 oz) can pure pumpkin puree
• 1 (12 oz) can evaporated milk
• 3/4 cup sugar
• 1/2 teaspoon salt
• 2 large eggs
• 1 tablespoon pumpkin pie spice
• 1 tablespoon powdered sugar or cinnamon sugar (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a mini-muffin pan, or use nonstick cooking spray. Set it aside.
2. Step 2: Unroll the pie crusts on a silicone mat and use a 4-inch flower-shaped cookie cutter to cut out as many flower shapes as possible. Gather the scraps, re-roll them, and cut out additional pieces to make about 24 flower-shaped crusts.
3. Step 3: Place each flower-shaped dough piece into the mini muffin tin cavities, pressing gently to form a shell with sides. Leave space between each crust for expansion.
4. Step 4: In a small bowl, combine sugar, salt, and pumpkin pie spice. In a larger bowl, beat the eggs lightly, then stir in the pumpkin puree and the sugar-spice mixture. Gradually add the evaporated milk while stirring to combine.
5. Step 5: Spoon the pumpkin filling into each dough shell, filling almost to the top. Lightly brush the edges of each crust with an egg wash made from one beaten egg.
6. Step 6: Bake for 15-20 minutes, or until the edges turn golden brown and the filling is set.
7. Step 7: Once baked and cooled slightly, dust the tops with powdered sugar or sprinkle cinnamon sugar over the petals for a festive finish.

Tips & Variations

• For extra flakiness, chill your pie crust before cutting and assembling the mini pies.
• Use a store-bought pumpkin pie spice blend or make your own with cinnamon, nutmeg, ginger, and cloves for a personalized flavor.
• Try topping with a small dollop of whipped cream or a drizzle of caramel sauce before serving for added indulgence.

Storage

Store any leftover mini pumpkin pies in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or microwave for a few seconds before serving to warm the filling while keeping the crust crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

Canned pumpkin pie filling already contains sugar and spices, so it’s best to use plain pumpkin puree to control the flavor and sweetness of these mini pies.

Can I make these mini pumpkin pies ahead of time?

Yes, you can assemble the pies a day in advance and store them covered in the refrigerator. Bake them fresh when you’re ready to serve for the best texture and flavor.

Mini Pumpkin Pie Flower Shaped Bites Recipe

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Delightfully festive Mini Pumpkin Pie Flower Shaped treats perfect for fall gatherings or holiday desserts. These bite-sized pies feature a delicate flower-shaped buttery crust filled with a creamy, spiced pumpkin filling, baked to golden perfection and optionally dusted with powdered or cinnamon sugar for an extra touch of sweetness.

• Author: mia
• Prep Time: 20 minutes
• Cook Time: 15-20 minutes
• Total Time: 35-40 minutes
• Yield: 24 mini pumpkin pies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Pie Crust

• Homemade All Butter Pie Crust or 2 pre-made ready to roll pie crusts

Filling

• 1 (15 oz) can Pure Pumpkin Puree
• 1 (12 oz) can evaporated milk
• 3/4 cup sugar
• 1/2 teaspoon salt
• 2 large eggs
• 1 tablespoon pumpkin pie spice

Optional Topping

• 1 tablespoon powdered sugar or cinnamon sugar

Instructions

1. Prepare the Oven and Pan: Preheat your oven to 350 degrees Fahrenheit. Grease and lightly flour a mini-muffin pan or use nonstick cooking spray to prevent sticking. Set aside.
2. Cut Out Flower Shapes: Unroll the pie crusts on a silicone baking mat. Using a 4-inch diameter flower-shaped cookie cutter (petal tip to petal tip), cut out as many flower shapes as possible. After your first cut, gather and re-roll the dough to cut more flowers; you should be able to get approximately 24 pieces.
3. Fit Dough into Muffin Pan: Place each flower-shaped dough piece into the mini muffin tin, leaving space between them. Press the dough gently into the bottom and up the sides to form mini pie shells.
4. Mix Filling: In a small bowl, combine sugar, salt, and pumpkin pie spice. In a large bowl, lightly beat the eggs. Stir in the pumpkin puree and then the sugar-spice mixture. Gradually stir in the evaporated milk until fully combined.
5. Fill Mini Pies and Brush Edges: Spoon the pumpkin filling into each mini pie shell almost up to the top. For a golden crust, brush the edges of each crust with a wash made from one beaten egg.
6. Bake: Place the mini muffin pan in the preheated oven and bake for 15-20 minutes, or until the pies are golden around the edges and the filling is set.
7. Cool and Garnish: Allow the mini pumpkin pies to cool slightly before dusting the petals with powdered sugar or sprinkling cinnamon sugar on top for added sweetness and visual appeal. Serve warm or at room temperature.

Notes

• Using a silicone mat helps prevent the dough from sticking while cutting shapes.
• Be sure not to overfill the mini pie shells to avoid overflow during baking.
• The egg wash enhances the crust’s golden color and adds a slight shine.
• You can substitute evaporated milk with heavy cream for a richer filling, adjusting sweetness as needed.
• Store leftover mini pies in an airtight container in the refrigerator for up to 3 days.
• Reheat gently in the oven or microwave before serving to restore warmth.

Keywords: mini pumpkin pie, pumpkin pie bites, fall dessert, holiday dessert, pumpkin recipe, mini pies, pumpkin pie spice, bite-sized dessert