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Hi Bold Bakers!
I’m always thinking up how to make baking fun, simple, and easy — especially around the holidays when there’s a lot of running around to do. These beautiful, Petite Pumpkin Pies are not only pretty, but they’re also practical!
The sugary sweet maple filling only takes a few minutes to stir together and the phyllo dough is easy to use and manipulate. It’s extra wonderful because there are only a few pans and bowls involved — and even better — no flour = no mess.
These mini pumpkin pies are a charming crowd-pleaser and are sure to impress any guest when you put them out on the table as finger foods. They’re tasty, easy to grab if you’re throwing a fall gathering, and are less messy for kids. They’re so classy and elegant — like they were delivered straight from the bakery — but truth is that you made them with muffin tins right at home! It’s time to skip the classic pumpkin pie and go with individual pumpkin pies for the whole family.
What Is Phyllo Dough?
Phyllo or filo dough is typically used in Middle Eastern and Balkan cuisines. It’s a thin, unleavened dough used for making pastries, like baklava. And you can learn how to make it with my step-by-step recipe with the video here: Homemade Phyllo Dough Recipe (Filo Pastry).
Phyllo-based pastries are made by brushing the thin sheets of dough with butter (or oil), then layering them together before baking the pastry in the oven. It comes out with a nice, browned, flaky texture that has a satisfying, soft crunch. It’s simple, special, and doesn’t require any extra flour — which makes clean-up so much easier.
If you’ve never heard of phyllo pastry, have no fear! It’s really easy to use and find in the grocery store. You can find it in the freezer section of almost every supermarket.
What You Need To Make Individual Pumpkin Pies
How To Make Individual Pumpkin Pies
These petite pumpkin pies aren’t just adorable, they’re also very, very easy to make. Here’s how (and don’t forget to get the full recipe with measurements, on the page down below):
Preheat the oven to 325°F (165°C) and butter a 12-cup muffin tin.
Stack all six sheets of phyllo dough on top of each other and cut into 12 squares: starting at a narrow edge, cut the sheets together into thirds, and then, starting at a wider edge, cut into fourths.
Stack the squares of dough and cover with a damp cloth to keep from drying out.
Place the muffin tin, melted butter, and a pastry brush near you.
Remove six squares of dough from your stack and re-cover the rest of the dough with the damp cloth.
Brush one square all over with butter and place in the cup of the muffin tin, allowing some of the dough to stick out of the top of the cup. Brush the next square and layer on top of the first square. Repeat this buttering and layering process with the rest of the six squares of dough.
Continue to line the remaining 11 muffin cups, using six squares of dough per muffin cup and buttering each layer of dough.
Once the muffin cups are lined, divide the filling evenly amongst the cups.
Bake for 30-35 minutes, or until filling is set.
If the phyllo hasn’t browned, turn on the broiler (grill) and broil for no more than 1-2 minutes (checking often) until the phyllo is golden brown.
Let cool for 15 minutes before carefully lifting the pies out of the tins to cool completely.
Gemma’s Pro Chef Tips For Making Mini Individual Pumpkin Pies
- Phyllo dough dries out and gets brittle in minutes – make sure to keep the dough you aren’t working with well covered to keep it pliable.
- The broiler will brown the phyllo dough very quickly – check often to keep it from burning.
- You can use this filling with a regular pie crust if you don’t have phyllo dough.
- Love this idea but want a time-saving shortcut? Butter and stack the phyllo sheets before cutting your squares. Then you can just cut your 12 squares and line your tins in one step!
- DIY by making your own Pumpkin Pie Spice, Pumpkin Puree, and Evaporated Milk!
Can I Store These Tiny Pumpkin Pies?
These pies are best served the day they are made, but any leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Make More Pie!
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
Petite Pumpkin Pies Recipe
- Preheat the oven to 325°F (165°C) and butter a 12-cup cupcake pan.
- Carefully seperate a sheet of phyllo pastry from the stack. Brush melted butter all the way to the edges. Stack another layer on top, butter and repeat with the rest of the phyllo until each layer is buttered.
- Once all the sheets are buttered and stacked cut into 12 squares: starting at a narrow edge, cut the sheets together into thirds, and then, starting at a wider edge, cut into fourths.
- Place a square into each well of your prepared cupcake pan pushing the pastry into the sides.
- Once the cupcake pans are lined, divide the filling evenly amongst the cups.
- Bake for 30-35 minutes, or until filling is set.
- If the phyllo hasn’t browned, turn on the broiler (grill) and broil for no more than 1-2 minutes (checking often) until the phyllo is golden brown.
- Let cool for 15 minutes before carefully lifting the pies out of the tins to cool completely. These pies are best served the day they are made, but any leftovers can be stored in an airtight container in the refrigerator for up to 2 days.