Mini Pie Bites Collection: Pecan, Pumpkin, and Apple Flavors Recipe
Mini Pies are delightful bite-sized desserts featuring three delicious fillings: pecan, pumpkin, and apple. Each pie has a buttery crust, perfectly baked to golden perfection and topped with optional whipped cream and decorative crust shapes. These mini treats are perfect for fall gatherings or anytime you crave a variety of classic pie flavors in a convenient portion.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 24 mini pies (8 pecan, 8 pumpkin, 8 apple) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Pie Crust
- 2 unbaked pie crusts, thawed
- Butter for brushing, melted
- Non-stick cooking spray for muffin cups
- Mini leaf or fall-themed pie crust shapes for garnish (optional)
Pecan Pie Filling
- 1 tablespoon butter, melted
- 1/4 cup light brown sugar
- 2 tablespoons light corn syrup
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup chopped pecans
Pumpkin Pie Filling
- 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
Apple Pie Filling
- 1 cup peeled and finely chopped apples
- 1 tablespoon butter, melted
- 1 teaspoon vanilla extract
- 2 tablespoons light brown sugar
- 1 tablespoon all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
Garnish
- Whipped cream, for garnishing (optional)
Instructions
- Preheat and prepare muffin pans: Preheat the oven to 375°F (190°C) and spray 24 mini muffin cups with non-stick cooking spray to prevent sticking.
- Cut pie crust rounds: Unfold one thawed pie crust on a lightly floured surface. Using a 2.5-inch round biscuit or cookie cutter, cut 12 rounds per crust. Repeat with the second crust to yield 24 rounds in total. Cut mini decorative leaf or fall-themed shapes from leftover crust pieces for garnishing later.
- Line muffin cups: Press one pie crust round into the bottom and up the sides of each mini muffin cup to create the mini pie shells.
- Prepare pecan pie filling: In a medium bowl, whisk melted butter, light brown sugar, light corn syrup, vanilla, and egg until combined. Stir in chopped pecans. Spoon this mixture evenly into 8 of the pie crust lined cups.
- Prepare pumpkin pie filling: In a separate medium bowl, combine pumpkin puree, softened cream cheese, light brown sugar, egg, and pumpkin pie spice. Beat with a hand mixer until smooth. Spoon into another set of 8 pie crust lined cups.
- Prepare apple pie filling: In another medium bowl, combine chopped apples, melted butter, vanilla, light brown sugar, flour, cinnamon, and nutmeg. Toss well to mix. Spoon into the remaining 8 pie crust lined cups.
- Bake the mini pies: Bake the filled mini pies in the preheated oven for 25 to 30 minutes, or until the fillings begin to set in the center. The pecan filling may puff up but will settle after baking.
- Cool and remove: Allow the mini pies to cool for about 10 minutes before carefully removing them from the muffin pan.
- Bake decorative crust shapes: Meanwhile, place the mini pie crust decorative shapes on a baking sheet and bake for approximately 10 minutes or until golden brown.
- Garnish and serve: Garnish some of the mini pies with whipped cream and a decorative pie crust shape, if desired. Serve immediately and enjoy your mini pie assortment!
Notes
- Ensure all pie crusts are fully thawed before cutting to avoid cracking.
- Use a mini muffin tin for perfectly sized mini pies.
- For best results, do not overfill the pie crusts to prevent overflow during baking.
- These mini pies can be stored in an airtight container in the refrigerator for up to 3 days.
- You can substitute pecans with walnuts if preferred.
- Adjust spices in the apple pie filling according to taste.
- Let the mini pies cool slightly before serving to allow filling to set fully.
Keywords: mini pies, pecan pies, pumpkin pies, apple pies, bite-sized desserts, fall desserts, holiday treats
