Introduction

These Mini Pies offer a delightful variety of flavors, featuring classic pecan, pumpkin, and apple fillings all baked in perfectly flaky crusts. They are perfect bite-sized treats for holidays or any special occasion. Easy to make and fun to share, these pies bring cozy autumn flavors to your table.

A group of small pie tarts with thick, golden-brown crusts arranged in a row on a white marbled surface cooling rack. Each tart has a filling of caramelized chunky apple pieces in the center, showing a mix of shiny, sticky brown sauce and soft fruit textures. Two of the tarts have a dollop of white whipped cream on top with a small baked leaf-shaped pastry decoration placed beside the cream. The close-up view highlights the rough, crumbly texture of the crust and the glossy, rich filling inside each tart. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 unbaked pie crusts, thawed
Whipped cream, for garnishing
1 tablespoon butter, melted
1/4 cup light brown sugar
2 tablespoons light corn syrup
1 teaspoon vanilla
1 large egg
1/2 cup chopped pecans
1/3 cup pure pumpkin puree
2 ounces cream cheese, softened
1/4 cup light brown sugar
1 egg
1/2 teaspoon pumpkin pie spice
1 cup peeled and finely chopped apples
1 tablespoon butter, melted
1 teaspoon vanilla
2 tablespoons light brown sugar
1 tablespoon all-purpose flour
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg

Instructions

Step 1: Preheat the oven to 375°F and spray 24 mini muffin cups with non-stick cooking spray.
Step 2: On a lightly floured surface, unfold one thawed pie crust. Using a 2.5-inch round cutter, cut 12 rounds from the crust. Repeat with the second crust, and use leftover dough to cut mini leaf or fall-themed shapes for garnish.
Step 3: Press one pie crust round into the bottom and up the sides of each prepared muffin cup.
Step 4: For the pecan bites: In a bowl, whisk melted butter, 1/4 cup brown sugar, corn syrup, vanilla, and egg. Stir in chopped pecans. Spoon into 8 pie crust-lined cups.
Step 5: For the pumpkin bites: Combine pumpkin puree, softened cream cheese, 1/4 cup brown sugar, egg, and pumpkin pie spice in a bowl. Beat with a hand mixer until smooth. Spoon into 8 crust-lined cups.
Step 6: For the apple bites: Mix chopped apples, melted butter, vanilla, 2 tablespoons brown sugar, flour, cinnamon, and nutmeg. Toss well and spoon into the remaining 8 cups.
Step 7: Bake all mini pies for 25 to 30 minutes until set in the center. The pecan filling may puff up but will settle once cooled.
Step 8: Let the pies cool for about 10 minutes before removing from the muffin pan.
Step 9: Bake the mini pie crust shapes on a baking sheet until golden, about 10 minutes.
Step 10: Garnish some pies with whipped cream and a decorative crust shape if desired. Serve and enjoy!

Tips & Variations

Use a silicone muffin pan or line with paper liners for easier removal of mini pies.
For a richer pecan filling, add a tablespoon of bourbon or maple syrup to the mixture.
Swap the apple filling for diced pears and a pinch of ginger for a different twist.
Make decorative crust shapes ahead and store them in an airtight container until baking.

Storage

Store any leftover mini pies in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F for 5-10 minutes to crisp the crust before serving. These pies can also be frozen before baking—wrap well and freeze for up to 1 month; bake from frozen, adding a few extra minutes to the baking time.

How to Serve

A cooling rack holds 18 small tarts arranged in neat rows on a white marbled surface. The tarts have golden, flaky crusts shaped with scalloped edges. There are three main tart types: one filled with small, glossy dark brown apple chunks; another filled with a rich, crumbly nut and brown sugar mix topped with pecan pieces; and a third filled with smooth orange pumpkin filling, each topped with a small dollop of white cream and a delicate, light brown pastry leaf. Some leaves and a small tart sit directly on the white marble nearby. A white cloth with gold lines lies casually on the top right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought pie crusts for this recipe?

Yes, store-bought pie crusts work perfectly and save time. Just make sure they are fully thawed before cutting and shaping.

Can I prepare the filling mixtures ahead of time?

You can prepare the fillings a day in advance and keep them covered in the refrigerator. Spoon into crusts and bake just before serving for best texture and freshness.