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mini pumpkin pie recipe

Mini Pumpkin Pie

Make these mini pumpkin pies to take to your next gathering and serve as an appetizer or dessert. Everyone will love how light and fluffy this finger food is!


  • 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


  • 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.