I wanted to make something different than a classic pumpkin pie. Don't get me wrong, I love pumpkin pie, it is simple, tasty, and easy to make. But I wanted to take it step further and create a glaze... I am really into maple right now! My oldest son is also obsessed with "itty-bitty, tiny" things. So this was how a mini pumpkin pie with a maple glaze was created!
Favorite Mini Pumpkin Pies with a Maple Glaze
Ingredients
- 1 15 ounce can of pumpkin puree
- 1 14 ounce can of sweetened condensed milk
- 3 eggs
- 1 ½ tablespoon pumpkin pie spice
- 12 mini graham cracker pie crusts I used Keebler found at Target and Aldi
Maple Glaze
- 1 cup powdered sugar
- 1 tablespoon pure maple syrup
- 1-2 tablespoons milk of choice
- ¼ teaspoon maple extract
Instructions
- Preheat the oven to 400 degrees.
- In a large bowl, combine the pumpkin puree, sweetened condensed milk, eggs, and pumpkin pie spice. Mix well with a hand mixer and pour mixture into 12 mini pie crusts.
- Bake for 22 minutes.
- Once the pies are done and are cooling, make your maple glaze. In a medium bowl, combine the powdered sugar, milk (start with a small amount and add more as needed), maple syrup, and maple extract. Stir until the glaze is smooth.
- Put a thin layer of the maple glaze over the pies and allow for it to harden before serving. Enjoy!
Nutrition
FAQ
Q. What is the difference between pumpkin puree and pumpkin pie filling?
A. Pumpkin puree does not contain any types of seasoning or sugar, whereas, pumpkin pie filling contains everything you would add to the pumpkin puree to make a pie filling.
Q. Do you eat pumpkin pie hot or cold?
A. Generally you eat pumpkin pie cold!
Q. Can you leave pumpkin pie out overnight?
A. If it is a homemade pie, it should be trashed if left out longer than 2 hours because of food safety reasons. If it is store-bought and sold at room temperature, then you will be fine because of the perseratives that have been added.
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