Mini Pumpkin Pies & Apple Crumble Pies
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 mini pies 1x
- Category: Baking, Desserts
Description
It has been a long time since I’ve made an apple crumble pie. My son always asks for pumpkin and my husband always as for pecan. So in sticking with our pandemic themed Thanksgiving, I decided to finally make my apple crumble pie and the traditional pumpkin pie, but in mini form!
This recipe makes twelve mini pies, six of each. These are small enough that you can easily have one of each for dessert without feeling too guilty about it! And then you don’t have a ton of dessert leftovers, but instead, just the right amount!
I wanted easy this year. As I’ve said, it’s just the three of us. So, I didn’t want to go all out with dough made from scratch or even dealing with making a cookie crust. Instead, I bought Pillsbury’s refrigerated pie crusts, which ended up being the perfect amount for this recipe!
I stuck with a pretty traditional pumpkin pie with all the wonderful spices, but I cut the sugar in half and supplemented it with maple syrup. It’s not a strong maple flavoring, just a hint. And it works really nicely!
For the apple pie filling, I normally slice the apples, but because these were so small, I felt that smalls cubes made more sense. That way, if you decide to skip the fork, it’s easier to bite into! Then topped with a nice cinnamon and sugar buttery crumble top!
These baked at the same temperature for the same duration, which made these perfect to pair together! I used a large biscuit cutter for the pie crusts and did my best to crimp (not as easy on small little muffin sized pies!). And that’s it! SO easy for two desserts for your little quaran-team!
Enjoy!
Ingredients
2 Pillsbury refrigerated pie crusts
Pumpkin Pie Filling
1 cup pure pumpkin puree
¼ cup heavy cream
1 large egg
2 TBs maple syrup
2 TBs brown sugar
½ tsp vanilla extract
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground ginger
⅛ tsp ground cloves
⅛ tsp salt
Apple Pie Filling
2 medium apples, peeled, cored, and cut into small cubes (I like to use sweet apples like Pink Lady)
2 TB flour
2 TB granulated sugar
2 tsps ground cinnamon
½ tsp ground nutmeg
½ tsp ground cloves
¼ tsp allspice
1 TB freshly squeezed lemon juice (about half a lemon)
1 tsp vanilla extract
1½ TBs butter, cubed into 6 pieces
Apple Pie Crumb Topping
½ cup flour
3 TB butter, cut into three pieces
2 TB brown sugar
1 tsp ground cinnamon
½ tsp ground nutmeg
Instructions
Preheat the oven to 400°
Let the pie crusts sit at room temperature for 15 minutes before unrolling.
Meanwhile, make the fillings.
Pumpkin Filling
In a medium bowl, whisk together the pumpkin purée, heavy cream, egg, maple syrup, brown sugar, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt until smooth. Set aside
Apple Pie Filling
In a medium bowl, whisk together the flour, cinnamon, sugar, nutmeg, cloves, and allspice. Add the apple and toss to thoroughly coat. Drizzle over the lemon juice and vanilla extract and toss to combine. Set aside.
Apple Pie Crumb Topping
In a medium bowl, whisk together the flour, cinnamon, nutmeg, and brown sugar. Add the butter. With a dough blender or two knives, cut the butter into the flour until thoroughly combined and crumbly.
Arrange the Pies
Use a 12 muffin pan or 2 – 6 muffin pans. Unroll the pie crusts. Using a 4¼” to 4½” biscuit cutter, cut circles and place each circle into a muffin holder crimping the edges. If necessary, roll excess dough into a smooth ball and roll out with a rolling pin until about ⅛” thick and repeat.
Fill half of the cups with pumpkin pie filling, filling to within about ¼” of the top. Fill the other half of the cups with the apple pie filling, all the way to the top. Place a piece of butter (¼ tablespoon) just under the top layers of apples in each cup. Sprinkle the crumb mixture over the apples.
Bake in the oven for 15 minutes. Reduce the temperature to 375° and continue to baked 25 to 30 minutes or until a toothpick comes cleanly out of the pumpkin pie cups.
Let cool until cool enough to touch. Then gently pull them out of the cups and allow to cool completely on a wire rack (or eat immediately 😜).
Enjoy!
Keywords: Pumpkin Pie, Mini Pumpkin Pie, Apple Pie, Apple Crumb Pie, Apple Crumble, Apple Crumble Pie
