Mini Pumpkin Pie Recipe
This delicious mini pumpkin pie recipe can be served as an appetizer or dessert, and is perfect for cool autumn nights. If you love small bites and easy foods for a gathering, these are simple and fast to prepare.
By using ready made pastry there are so many recipes that you can create. I often use puff pastry that comes from the grocery store freezer and a variety of fillings. Having this as a staple in my freezer along with canned pumpkin that I keep in the pantry I combined the two for a delicious treat! There isn’t a lot of sugar in this recipe, therefore they aren’t too sweet and can be served before or after a meal. Make up a batch and bring them to a fall potluck and everyone will be surprised at how light and fluffy they are!
While I created this recipe and do so often for fall, I’m also participating in the Tastes Of The Season event, hosted by Ella Claire. You can also modify this mini pumpkin pie recipe by adding several other pantry staples to the pumpkin mixture. Golden raisins are perfect for fall recipes and I use them in my Dad’s Sweet & Savory Gluten Free Recipe. Toasted almond slivers or even mini chocolate chips would make this more of a sweet dessert to serve. Side note: If you want to make these smaller to serve as true finger food you can cut each pastry in half.
Mini Pumpkin Pie
Ingredients
- 1 sheet frozen puff pastry, defrosted (follow package suggestion)
- 1/2 cup canned pumpkin
- 4 tbsp brown sugar
- 1/2 tbsp cinnamon (divided)
- 1/4 tsp ground ginger
- 1 egg
- 1 tbsp water
Instructions
- With a clean cutting board, sprinkle a small amount of flour to prevent sticking. Lay down sheet of defrosted puff pastry. With a rolling pin, roll out the pastry evenly into a 12”x12” square. Using a pizza cutter, cut the pastry into 9 squares (three rows of 3).
- In a small mixing bowl, combine the pumpkin, sugar, ginger and half of the cinnamon.
- Spoon about a tablespoon of the filling into the center of each pastry square and spread in a diagonal toward two opposite corners.
- With your finger, spread some water all around the edges of a square and press to seal well in a diagonal. You can use a fork to seal, or just your fingers. Repeat with each square.
- Cover a baking sheet with parchment paper and carefully transfer the triangles.
- In a small bowl, combine the egg and a tablespoon of water. Whisk together to combine. Use a pastry brush to brush the egg wash over top of each mini pumpkin triangle. Sprinkle the remaining half of the cinnamon over the pastries.
- Preheat your oven to 400 and while the oven is preheating place the baking sheet into your fridge for about 15 minutes. This will help the pastry to puff and rise higher and make it flaky.
- Transfer sheet to the oven and bake for about 15 minutes until the pastry is golden and fluffy.
This can be served warm out of the oven or heat up in the microwave if taking to a party. Speaking of…you might enjoy my Cranberry and Chili Meatball appetizers as well!
Please visit my friends below for some more delectable fall appetizers!
Delicious Warm Cheddar Cheese Dip by Ella Claire & Co. | Baked Brie & Walnut Puffs by On Sutton Place | Baked Delicata Rings by Inspired by Charm | Baked Brie with Figs and Honey
Fall Charcuterie Platter by Craftberry Bush | Truffle, Almond, & Apple Flatbread by The Chronicles of Home | Lady Mary’s Crab Canapes by Town and Country Living | Roasted Grapes on Baguette by Tidbits
Zucchini Tart with Goat Cheese by My Sweet Savannah | Mini Pumpkin Pies by Shabby FuFu | Ground Beef Stuffed Peppers by Farmhouse on Boone | Fall Charcuterie by Happy Happy Nester
Roasted Garlic Hummus by Home Made Lovely | Smoky Cheese Ball by Tidy Mom | Easy Skillet Brie by French Country Cottage | Gluten + Dairy Free Herbed Boursin with Cranberry Almond Crackers by Zevy Joy
Baked Cheese, Pear and Prosciutto Cresent Roll by Julie Blanner | Rosemary Cashews by Rooms for Rent
Those little pumpkin pies of your looks so scrumptious Janet. It always makes my heart happy when I find an easy recipe that I feel comfortable trying and this one most definitely hit all the right spots
These little mini pumpkin pies look like a slot of fun to make! I bet my kids would love to help make them too! Pinning!
When you do a RECIPE its always so professional done and beautiful like everything else. Pinned for future reference.
Those little mini pumpkin pies look really jammy and easy to make.
Janet,
I can’t wait to try this recipe!
I love that you also share recipes on your website and will also look at your blog friends too!
So talented!
Hugs,
Robin
This is so worth a try, Janet! Thank you for sharing!!
I’m greek and we always have puff pastry or fillo as we call it at home. I really love the ease of this recipe and you can bet it’s going to taste amazing. Running to the fridge right now to defrost that pastry!!
These look delicious, Janet! I have some crescent rolls in the frig. so I might have to just make a small batch this week. 😉 Looks like a great party! Will check out the other participants in this fall link-up. <3
Happy fall to you!
Barb 🙂
love this! These are so cute and delicious looking!
These look so good. I’m not a huge pumpkin person, but this looks good. Small desserts are a favorite too.
They really are a tasty treat!
Pumpkin is always one of my favorite fall flavors! These mini pies seem like such a perfect way to get a yummy pumpkin fix!