Mini Pumpkin Pies

These mini pumpkin pie pops have all of the wonderful flavours of pumpkin pie in a cute little single sized portion. They kind of end up like a cross between pumpkin pie and a pumpkin cookie. I baked them with a lollipop inside, because, well, mini pies on a lollipop stick are just plain cute. But the stick is totally optional.

Mini Pumpkin Pies

And don’t get me started on that maple glaze! For me, it’s always all about the glaze. Do you remember Toaster Strudels? Those yummy strawberry ones that came with a little plastic packet of glaze where you cut off the corner and squeezed a crazy generous portion of gooey icing over top of of the pastry? I wonder if you can still buy those?! Anyway, the flavours are obviously completely different, but these felt like the same kind of comfort food.



Mini Pumpkin Pies

  • 2 Deep Dish Frozen Pie Crusts (9 inch)
  • ½ cup Pumpkin Puree
  • ¼ cup Brown Sugar
  • 1 Tablespoon Maple Syrup
  • ¼ teaspoon Pumpkin Pie Spice
  • 1 Egg, beaten
  • 6" Lollipop Sticks (optional)
  • ½ cup Icing Sugar
  • ½ teaspoon Vanilla Extract
  • 2 to 4 Tablespoons Maple Syrup


Mini Pumpkin Pies

  1. Defrost the frozen pie crusts on the counter for one hour.
  2. Remove from the pie tins and roll flat with a rolling pin. Use a pumpkin cookie cutter to cut out the pumpkin shapes.
  3. Preheat the oven to 350F.
  4. Combine the pumpkin puree, brown sugar, maple syrup and pumpkin pie spice in a small bowl and mix well.
  5. On a parchment lined baking sheet or a silicone baking mat, set out half of the pumpkin shapes.
  6. Brush the beaten egg over top of each of the entire pumpkin shapes.
  7. Gently press the lollipop stick into the pie dough, making sure it's indented slightly into the dough. There should be at least 1 inch of lollipop stick pressed into the dough.
  8. Add a small spoonful of pumpkin mixture to the center of the shape, over the lollipop stick, being sure to leave at least half an inch of space around the outer edges of the pumpkin shape to seal it closed.
  9. Line up the other half of the pumpkin shapes on top of the bottom pumpkin shape and the pumpkin mixture. Press the edges closed slightly with your fingers.
  10. Using a fork, press around the edges of the pumpkin shape to seal it completely.
  11. Brush the top of the pumpkins with the beaten egg.
  12. Bake at 350F for 20 to 25 minutes until golden brown. (I baked mine for 23 minutes).
  1. Combine the icing sugar and vanilla extract in a small bowl. Add the maple syrup, 1 Tablespoon at a time until you have a slightly runny glaze. (I used 3 Tablespoons of maple syrup, but you might need slightly more or less).
  2. Pour the glaze into a zip lock bag, seal it closed, then cut off a small corner of the bag.
  3. Gently squeeze the glaze over the mini pumpkin pies.
  4. Enjoy!

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