These Petite Pumpkin Pies are the perfect bite-sized treat, blending creamy pumpkin filling with a flaky, buttery crust. Each mini pie delivers a burst of warm spices like cinnamon and nutmeg, creating a cozy, autumnal flavor. Ready in just 55 minutes, they’re ideal for impressing guests or enjoying a sweet moment at home.
The smooth, velvety texture of the filling pairs beautifully with the crisp, golden crust, making every bite a delightful contrast. Whether served as a dessert or a festive snack, these little pies are sure to bring smiles. Their charming size and rich, comforting taste make them a seasonal favorite you’ll want to bake again and again.
Ingredients for Petite Pumpkin Pies
- 1 can (15oz/425g) pumpkin puree (unsweetened)
- 1 cup (8floz/240ml) evaporated milk (or substitute with heavy cream for a richer filling)
- 2 large eggs (at room temperature)
- ½ cup (4oz/115g) granulated sugar
- ½ cup (4floz/115ml) maple syrup (or substitute with honey)
- 1 teaspoon pumpkin pie spice (or make your own with cinnamon, nutmeg, ginger, and cloves)
- ¼ teaspoon salt
- 6 sheets phyllo dough (thawed according to package instructions)
- ½ cup (4oz/115g) butter (melted, for brushing the phyllo)
Step-by-Step Instructions
- Preheat the oven to 325°F (165°C). Lightly butter a 12-cup cupcake pan and set aside.
- Make the filling: In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, maple syrup, pumpkin pie spice, and salt until smooth. Set aside.
- Prepare the phyllo dough: Carefully separate one sheet of phyllo from the stack. Brush it lightly with melted butter, ensuring the edges are covered. Stack another sheet on top, butter it, and repeat until all 6 sheets are buttered and stacked.
- Cut the phyllo: Using a sharp knife, cut the stacked phyllo into 12 squares. Start by cutting the stack into thirds along the narrow edge, then into fourths along the wider edge.
- Line the cupcake pan: Gently press each phyllo square into the wells of the prepared cupcake pan, shaping the pastry to fit the sides.
- Add the filling: Divide the pumpkin filling evenly among the phyllo-lined cups, filling each about ¾ full.
- Bake: Place the pan in the preheated oven and bake for 30-35 minutes, or until the filling is set and no longer jiggles in the center.
- Broil (if needed): If the phyllo hasn’t browned, turn on the broiler (grill) and broil for 1-2 minutes, checking frequently, until the pastry is golden brown. Be careful not to burn it.
- Cool: Let the pies cool in the pan for 15 minutes, then carefully lift them out to cool completely on a wire rack.
- Serve: Enjoy the pies the same day for the best texture. Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Perfect Pairings: Toppings and Sauces
Elevate your Petite Pumpkin Pies with a dollop of whipped cream or a drizzle of caramel sauce for a touch of indulgence. For a festive twist, sprinkle with cinnamon sugar or add a scoop of vanilla ice cream. These simple additions make each bite even more delightful!
Time-Saving Tips for Busy Bakers
To streamline the process, prep your phyllo dough ahead of time by thawing it in the fridge overnight. You can also mix the filling a day in advance and store it in the fridge—just give it a quick whisk before using. These small steps can save you precious minutes on baking day!
Storage and Reheating Made Easy
While these pies are best enjoyed fresh, leftovers can be stored in an airtight container in the fridge for up to 2 days. To reheat, pop them in a 300°F (150°C) oven for 5-10 minutes to restore their crispiness. Avoid the microwave to keep the phyllo pastry from getting soggy.
Recipe Variations to Try
Feel free to experiment with different flavors! Swap the pumpkin puree for sweet potato puree or add a handful of chopped pecans to the filling for extra crunch. You can also use honey instead of maple syrup for a slightly different sweetness profile. Get creative and make it your own!
Essential Equipment Guidance
A 12-cup cupcake pan is key for this recipe, ensuring your pies bake evenly. A pastry brush makes buttering the phyllo sheets a breeze, and a sharp knife or pizza cutter helps achieve clean, precise cuts. Having the right tools on hand makes the process smoother and more enjoyable!
Petite Pumpkin Pies
Ingredients
- 1 can 15oz/425g pumpkin puree
- 1 cup 8floz/240ml evaporated milk
- 2 large eggs at room temperature
- ½ cup 4oz/115g granulated sugar
- ½ cup 4floz/115ml maple syrup
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 6 sheets phyllo dough thawed
- ½ cup 4oz/115g butter melted
Instructions
- Preheat the oven to 325°F (165°C) and butter a 12-cup cupcake pan.
- Make the pumpkin pie filling: whisk together the pumpkin puree, evaporated milk, eggs, sugar, maple syrup, pie spice and salt. Set aside.
- Carefully seperate a sheet of phyllo pastry from the stack. Brush melted butter all the way to the edges. Stack another layer on top, butter and repeat with the rest of the phyllo until each layer is buttered.
- Once all the sheets are buttered and stacked cut into 12 squares: starting at a narrow edge, cut the sheets together into thirds, and then, starting at a wider edge, cut into fourths.
- Place a square into each well of your prepared cupcake pan pushing the pastry into the sides. Once the cupcake pans are lined, divide the filling evenly amongst the cups.
- Bake for 30-35 minutes, or until filling is set.
- If the phyllo hasn’t browned, turn on the broiler (grill) and broil for no more than 1-2 minutes (checking often) until the phyllo is golden brown.
- Let cool for 15 minutes before carefully lifting the pies out of the tins to cool completely. These pies are best served the day they are made, but any leftovers can be stored in an airtight container in the refrigerator for up to 2 days.