Mini Pumpkin Pies with Maple Glaze: The Cutest Fall Dessert Ever

If there were a fall dessert beauty contest, these Mini Pumpkin Pies with Maple Glaze would win hands down. They’re sweet, spiced, and absolutely adorable—especially when served as pumpkin pie pops! Whether you’re hosting a harvest party, baking with the kiddos, or just want a pumpkin fix in a smaller package, these little guys deliver big autumn flavour in a fun, handheld form.

Why You’ll Love These Mini Pumpkin Pies

• Bite-sized and perfect for parties
• Classic pumpkin pie flavour in a fun new format
• Optional pumpkin pie pops for extra cuteness
• Maple glaze = sweet finishing touch

Ingredients

For the Mini Pumpkin Pies:

• 2 deep-dish frozen pie crusts (9-inch each)
• 1/2 cup pumpkin puree
• 1/4 cup brown sugar
• 1 tbsp maple syrup
• 1/4 tsp pumpkin pie spice
• 1 egg, beaten
• Optional: 6-inch lollipop sticks

For the Maple Glaze:

• 1/2 cup icing sugar
• 1/2 tsp vanilla extract
• 2 to 4 tbsp maple syrup

How to Make Them

1. Thaw frozen pie crusts at room temperature for 1 hour. Remove from tins and roll flat.
2. Use a pumpkin-shaped cookie cutter to cut equal numbers of shapes.
3. Preheat oven to 350°F.
4. In a bowl, mix pumpkin puree, brown sugar, maple syrup, and pumpkin pie spice until smooth.
5. Place half the cutouts on a parchment-lined baking sheet. Brush tops with beaten egg.
6. (Optional) Press a lollipop stick about 1 inch into the bottom of each.
7. Add a small spoonful of filling to the centre of each cutout, keeping edges clear.
8. Cover with the remaining cutouts. Press edges gently and seal with a fork.
9. Brush the tops with more egg.
10. Bake for 20–25 minutes, until golden brown. Let cool slightly.

Make the Glaze

1. Mix icing sugar, vanilla, and maple syrup in a bowl until smooth.
2. Pour glaze into a zip-top bag, snip the corner, and drizzle over cooled pies.

Tips for Pie-Perfect Results

• Don’t overfill, or the filling will ooze out during baking.
• Press edges well to prevent leaks.
• Adjust the maple syrup in the glaze for a thicker or thinner consistency.
• Make them ahead and glaze just before serving.

Fall Fun in Every Bite

These minis were born out of a last-minute idea for a school bake sale. I wanted something festive, fast, and finger-friendly—and boom! Mini Pumpkin Pies with sticks and a drizzle were the unexpected hit of the event. They’ve since become a fall baking staple, especially when I want to impress without too much fuss.

What to Serve with Mini Pumpkin Pies

They shine on their own, but a side of whipped cream or a scoop of vanilla ice cream turns them into a plated dessert. For parties, pair with warm cider or hot cocoa for a cosy vibe. Kids love them with a cup of milk!

How to Store Them

Let pies cool completely before storing in an airtight container. They keep at room temp for 2 days or in the fridge for up to 5. To freeze, skip the glaze and wrap individually; thaw and glaze when ready to serve.

FAQs

Can I use pre-made pumpkin pie filling?

Yes, just skip the added sugar and spices.

How do I stop the filling from leaking?

Keep edges clear and seal tightly with a fork.

Can I use a different glaze?

Absolutely—try a cinnamon or vanilla glaze for a twist.

Make Fall Sweeter One Mini Pie at a Time

Mini Pumpkin Pies with Maple Glaze are proof that good things come in small, flaky packages. They’re festive, flavorful, and fun to make—with or without sticks. Whether you’re making them for a crowd or a cozy night in, these mini pies are a bite-sized celebration of all things fall.

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Mini Pumpkin Pies

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• Author: Amanda Thompson
• Total Time: 40 minutes
• Yield: 12 mini pies 1x
• Diet: Vegetarian

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Description

Mini Pumpkin Pies with Maple Glaze are the cutest way to serve classic fall flavor. These bite-sized treats feature flaky pie crust, warm pumpkin spice filling, and a sweet maple drizzle. Serve them as mini pies or pie pops—either way, they’re an adorable, crowd-pleasing dessert perfect for parties and cozy fall gatherings.

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Ingredients

Scale 1x2x3x

Mini Pumpkin Pies:

• 2 deep dish frozen pie crusts (9-inch each)

• 1/2 cup pumpkin puree

• 1/4 cup brown sugar

• 1 tbsp maple syrup

• 1/4 tsp pumpkin pie spice

• 1 egg, beaten

• Optional: 6-inch lollipop sticks

Maple Glaze:

• 1/2 cup icing sugar

• 1/2 tsp vanilla extract

• 2 to 4 tbsp maple syrup

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Instructions

1. Thaw frozen pie crusts at room temperature for 1 hour. Remove from tins and roll flat.

2. Use a pumpkin-shaped cookie cutter to cut equal numbers of shapes.

3. Preheat oven to 350°F.

4. In a bowl, mix pumpkin puree, brown sugar, maple syrup, and pumpkin pie spice.

5. Arrange half the cutouts on a parchment-lined baking sheet. Brush tops with beaten egg.

6. (Optional) Press a lollipop stick 1 inch into the bottom of each.

7. Add a small spoonful of filling to the center, keeping edges clear.

8. Top with remaining cutouts. Seal edges gently with a fork.

9. Brush tops with more egg.

10. Bake for 20–25 minutes until golden. Cool slightly.

Make the Glaze:

1. Stir together icing sugar, vanilla, and maple syrup until smooth.

2. Transfer to a zip-top bag, snip the corner, and drizzle over cooled pies.

Notes

Don’t overfill—keep the edges clean for a better seal.

Adjust glaze thickness by varying the maple syrup.

Make-ahead friendly—glaze just before serving.

To freeze: skip glaze, wrap well, and glaze after thawing.

Kids love the lollipop version for snacks and bake sales.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Desserts
• Method: Baked
• Cuisine: American