Bite-Sized, Maple-Glazed Pumpkin Pies

Bite-Sized, Maple-Glazed Pumpkin Pies

Just reading the title of this recipe makes my mouth water.  I LOVE pumpkin pies and never turn down a little maple sweetness added in!  Just take a look at these babies up close and you can see the spices glowing.

Bite-Sized, Maple-Glazed Pumpkin Pies

The best part of this recipe?! I didn’t use any evaporated milk or condensed milk! Those seem to be the two items that I always have to make an extra trip to the grocery store for, so the fact that I could substitute other items in their place that were already in my pantry are a bonus! I was a little worried about how their consistency would hold up without the evaporated milk, but they did just fine!

Pumpkin Pie Filling

  • 1 can pumpkin (15oz)
  • 2 eggs
  • 1 cup milk
  • 2/3 cup maple syrup
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp salt
  • 1/4 tsp nutmeg

(If you don’t have all of the individual spices listed above, you can substitute a spice called “pumpkin pie spice.” I have not personally used it before, but I have heard good things about it!)

Maple Glaze:

  • 1/2 cup Powdered Sugar
  • 1/2 tsp vanilla
  • Maple syrup (to thin/make the desired consistency)

**For the crust, I used the Pillsbury Refrigerated Pie Crusts.  (I usually make my own crusts, but for the sake of simplicity, I decided to use the premade crusts for this recipe.)**

1. Preheat the oven to 350 degrees.

2. Whisk ingredients for the filling in a medium bowl. There is no particular order required to mix the ingredients–just throw them together!

3. Roll out the refrigerated pie crusts. Use a bowl (or a wine glass) to cut circles that will fit in your pan (I used a mini-muffin pan). Place these circles in a greased mini-muffin pan.

Bite-Sized, Maple-Glazed Pumpkin Pies

4. Fill each “pie” about 3/4 full. The filling will expand while baking, but not too much.

5. Bake at 350 degrees for 25 minutes.

After baking, let the pies cool for 5 minutes before removing from pan.

To make the glaze, mix the vanilla extract and powdered sugar in a small bowl. Slowly add the maple syrup until it is your desired consistency. The consistency should be thick enough to stay on the pies, but thin enough to be able to run off of your spoon when applying the glaze.

If you want to be extra fancy, you can add little pumpkins and leaves cut from extra dough before baking. Simply cut them out and place them in the middle of the pies before baking! 🙂

One last thing, I found that these pies were even BETTER tasting after they were allowed to sit and soak in the glaze overnight. So pop these babies in the refrigerator overnight for an even sweeter taste!

Bite-Sized, Maple-Glazed Pumpkin Pies


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