Mini Pumpkin Pie Flower Shaped Bites Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
