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Mini Maple Pumpkin Pies – Easy Muffin Tin Pumpkin Pies

These delicious Mini Maple Pumpkin Pies are the perfect little fall dessert! Made with a buttery, flaky pie crust and a rich, creamy pumpkin pie filling sweetened with pure maple syrup, these adorable individual pumpkin pies are baked in a muffin tin until perfectly golden. Each little pie is topped with a fluffy dollop of Cool Whip and an extra drizzle of maple syrup for the most delicious finishing touch!

If you love traditional pumpkin pie but want to give it a little something extra, these mini maple pumpkin pies are such a wonderful treat. The maple syrup adds a warm, rich sweetness that pairs beautifully with the pumpkin and cozy fall spices.

They’re perfect for Thanksgiving, Friendsgiving, fall parties, Christmas dessert tables, or anytime you’re craving a delicious homemade pumpkin dessert.

Why You’ll Love These Mini Maple Pumpkin Pies

There’s something so special about miniature desserts, especially when they’re filled with all the cozy flavors of fall! These little pumpkin pies have everything you love about classic pumpkin pie, with the added sweetness of maple syrup.

The homemade pie crust is buttery and flaky, while the pumpkin filling is smooth, creamy, and perfectly spiced. The Cool Whip topping adds a light, fluffy finish, and the extra maple syrup makes every bite even more delicious.

They’re also easy to serve because each guest gets their own little pumpkin pie. No slicing required!

Ingredients

Prep Time: 25 minutes Cook Time: 25–30 minutes Chill Time: 2 hours Yield: 12 mini maple pumpkin pies

For the Homemade Pie Crust

• 1 ¼ cups all-purpose flour
• ½ teaspoon salt
• 1 teaspoon granulated sugar
• ½ cup cold unsalted butter, cubed
• 3–4 tablespoons ice-cold water

For the Maple Pumpkin Pie Filling

• 1 cup pure pumpkin puree
• ½ cup evaporated milk
• 1 large egg
• ⅓ cup pure maple syrup
• 2 tablespoons brown sugar
• 1 teaspoon pumpkin pie spice
• ½ teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

For the Topping

• 1 cup Cool Whip, thawed
• ¼ cup pure maple syrup, for drizzling
• Ground cinnamon or pumpkin pie spice, optional

How to Make Mini Maple Pumpkin Pies

Step 1: Make the Homemade Pie Crust

In a large mixing bowl, whisk together the flour, salt, and sugar.

Add the cold, cubed butter and use a pastry cutter or fork to work the butter into the flour mixture until it resembles coarse crumbs with small pieces of butter remaining.

Gradually add the ice-cold water, one tablespoon at a time, mixing gently until the dough begins to come together.

Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Step 2: Prepare the Muffin Tin

Preheat your oven to 375°F.

Lightly grease a standard 12-cup muffin tin with nonstick baking spray or butter.

On a lightly floured surface, roll the chilled pie dough to approximately ⅛ inch thick.

Using a round cookie cutter approximately 4 inches in diameter, cut out 12 circles of dough, gently rerolling the scraps as needed.

Carefully press each circle into the muffin tin, covering the bottom and sides to create little pie shells.

Place the prepared muffin tin in the refrigerator while you make the pumpkin filling.

Step 3: Make the Maple Pumpkin Pie Filling

In a medium mixing bowl, combine the pumpkin puree, evaporated milk, egg, maple syrup, brown sugar, pumpkin pie spice, cinnamon, vanilla extract, and salt.

Whisk everything together until the mixture is smooth and creamy.

The maple syrup gives the pumpkin filling a wonderful rich sweetness that complements the warm spices.

Step 4: Fill the Mini Pie Crusts

Remove the prepared muffin tin from the refrigerator.

Carefully spoon the maple pumpkin filling into each pie crust, filling approximately three-quarters full. Depending on the depth of your muffin cups, you may have a little filling left over.

Avoid overfilling because the pumpkin custard will puff slightly as it bakes.

Step 5: Bake the Mini Maple Pumpkin Pies

Place the muffin tin in the preheated oven and bake for approximately 25–30 minutes.

The crust should be lightly golden, and the pumpkin filling should be set around the edges with a slight jiggle in the center.

If the centers still appear liquid, continue baking for a few additional minutes.

Remove from the oven and allow the pies to cool in the muffin tin for approximately 20 minutes.

Step 6: Cool and Chill

Carefully loosen the edges of each mini pie with a thin knife or small offset spatula.

Gently lift the pies from the muffin tin and transfer them to a wire rack to finish cooling.

Once cooled, refrigerate the pies for at least 2 hours so the pumpkin filling can fully set.

Step 7: Add the Cool Whip and Maple Syrup

Just before serving, add a generous dollop of Cool Whip to the top of each mini pumpkin pie.

Drizzle a little pure maple syrup over the Cool Whip, allowing it to run slightly down the sides.

Finish with a light sprinkle of cinnamon or pumpkin pie spice if desired.

Serve chilled and enjoy!

Tips for Making the Best Mini Maple Pumpkin Pies

Use pure maple syrup. Real maple syrup gives these mini pumpkin pies a delicious, rich flavor that pairs beautifully with pumpkin and cinnamon.

Keep the pie dough cold. Cold butter and chilled dough help create a flaky, tender pie crust.

Use pumpkin puree, not pumpkin pie filling. Pure pumpkin puree allows you to control the sweetness and spices.

Don’t overfill the muffin cups. Leave a little space at the top of each crust to prevent the filling from spilling over.

Let the pies chill completely. Pumpkin pie filling is a custard, so it needs time to cool and set before serving.

Add the toppings just before serving. Cool Whip and maple syrup look their best when added shortly before serving.

Can I Make Mini Maple Pumpkin Pies Ahead of Time?

Absolutely! These mini maple pumpkin pies are a wonderful make-ahead dessert, especially for Thanksgiving.

You can bake them a day or two before your holiday gathering and store them in an airtight container in the refrigerator.

Wait until just before serving to add the Cool Whip and maple syrup drizzle. This keeps the topping fluffy and prevents the syrup from soaking into the pie filling.

The finished pies can be stored in the refrigerator for up to 4 days.

Can You Freeze Mini Maple Pumpkin Pies?

Yes! These mini pumpkin pies can be frozen without the Cool Whip and maple syrup toppings.

Allow the pies to cool completely, then place them on a baking sheet and freeze until firm.

Transfer to an airtight freezer-safe container, separating layers with parchment paper if needed.

Freeze for up to 2 months for the best flavor and texture.

Thaw overnight in the refrigerator, then top with Cool Whip and maple syrup before serving.

How to Serve Mini Maple Pumpkin Pies

These adorable little pies are beautiful arranged on a Thanksgiving dessert platter or a pretty white cake stand.

The fluffy Cool Whip and golden maple syrup drizzle make them look especially inviting, and they’re perfect for serving alongside other fall desserts.

For a festive Thanksgiving dessert table, arrange them with mini pecan pies, apple pie cookies, pumpkin cheesecake bites, and homemade sugar cookies.

You can also serve them at fall brunches, Friendsgiving gatherings, or cozy family dinners.

Jennie’s Thoughts

I absolutely love making mini pumpkin pies, and these Mini Maple Pumpkin Pies are such a delicious twist on the classic Thanksgiving dessert!

I wanted to give traditional pumpkin pie a little extra fall flavor, so I added pure maple syrup right into the pumpkin pie filling. It gives the pumpkin custard such a wonderful sweetness, and the combination of maple, pumpkin, cinnamon, and warm spices is absolutely delicious.

I made these in a muffin tin using homemade pie crust, and they turned out so cute! Once they were baked and chilled, I topped each little pie with a fluffy dollop of Cool Whip and drizzled more maple syrup over the top.

I love how the maple syrup runs over the Cool Whip and gives these little pies such a pretty finish. They’re creamy, buttery, perfectly spiced, and just the right size for an individual Thanksgiving dessert.

I think these would be absolutely beautiful on a holiday dessert table, and they’re such a fun way to serve pumpkin pie without having to cut individual slices!

Frequently Asked Questions

Can I use store-bought pie crust?

Yes! Refrigerated pie crust is a great shortcut. Simply roll it out, cut circles large enough to fit your muffin tin, and press them into the cups before adding the filling.

Can I use pancake syrup instead of pure maple syrup?

Pure maple syrup is recommended because it has a richer, more natural maple flavor. Pancake syrup may be sweeter and won’t provide quite the same taste.

Can I make these in a mini muffin tin?

Yes! Use smaller circles of pie dough and less filling in each cup. Begin checking the pies after approximately 12–15 minutes, adding more baking time as needed until the custard is set.

How do I know when the pumpkin pies are done?

The pumpkin filling should be set around the edges but still have a slight jiggle in the center. The filling will firm up as the pies cool. A food thermometer inserted into the center should read approximately 175°F.

Can I use homemade whipped cream instead of Cool Whip?

Absolutely! Homemade sweetened whipped cream is delicious with these mini pumpkin pies. You can even add a little maple syrup to the whipped cream for extra maple flavor.

Do mini pumpkin pies need to be refrigerated?

Yes. Because the pumpkin filling contains eggs and evaporated milk, the pies should be refrigerated within 2 hours after baking. Keep them chilled until ready to serve.

More Easy Fall and Thanksgiving Desserts

If you love these Mini Maple Pumpkin Pies, be sure to try some of our other delicious holiday favorites, including Mini Pumpkin Pie Cupcakes, Homemade Apple Pie, Apple Pie Cheesecake, Turkey Brownies, and Mini Pecan Pies.

These cozy fall desserts are perfect for Thanksgiving celebrations, holiday parties, and family baking traditions!

Final Thoughts

These Mini Maple Pumpkin Pies are a delicious and adorable twist on traditional pumpkin pie! Made with a buttery homemade pie crust, creamy maple pumpkin filling, fluffy Cool Whip, and an extra drizzle of maple syrup, they’re packed with all the wonderful flavors of fall.

Whether you’re serving them for Thanksgiving, Friendsgiving, or a cozy autumn gathering, these sweet little pumpkin pies are sure to be a holiday favorite!