Pumpkin, apple, or pecan? It’s impossible to choose! With One-Pan Mini Thanksgiving Pies Three Ways you don’t have to! Make all three delicious pies at once with this simple, easy-to-follow recipe.

One-Pan Mini Thanksgiving Pies Three Ways by The BakerMama

The Friendsgiving Spread

This recipe is part of the Friendsgiving Spread, filled with charming details and inventive and delicious twists on your favorite holiday dishes. From appetizers to the main dish, sides and dessert, everything on the menu is planned carefully so all you have to do it put it together. Or, better yet, make it a potluck affair with your friends, for a meal and a memory you will cherish making together.

The Pie’s the Limit!

The best part of any holiday meal (I mean, besides celebrating with loved ones) has to be dessert. Take me to the pie table, y’all! And that brings me to the hardest part of any holiday meal. Choosing which pie to devour. Pumpkin? Apple? Pecan? Argh! Well, now you don’t have to choose. With One-Pan Mini Thanksgiving Pies, you can make all three in one easy-to-follow recipe! You can thank me later.

Watch Me Make One-Pan Mini Thanksgiving Pies!

Join me in the kitchen as I make a batch of these mini pies!

Keeping it Simple

I maintain that pre-made pie crusts are so handy and almost as good as homemade. Of course, if you have the time and passion, use my homemade pie crust recipe for these mini pies. If you want to keep it quick and simple, use pre-made pie crusts, like I did with this recipe!

One-Pan Mini Thanksgiving Pies Three Ways by The BakerMama

What Do I Need to Make Mini Thanksgiving Pies?

  • 2 unbaked pie crusts, thawed
  • Whipped cream, for garnishing
  • A mini muffin tin

Pecan Pie Bites:

  • Butter, melted
  • Light brown sugar
  • Light corn syrup
  • Vanilla
  • Egg
  • Chopped pecans

Pumpkin Pie Bites:

  • Pumpkin puree
  • Cream cheese, softened
  • Light brown sugar
  • Egg
  • Pumpkin pie spice

Apple Pie Bites:

  • Apples
  • Butter, melted and vanilla
  • Light brown sugar
  • All-purpose flour
  • Cinnamon, nutmeg
One-Pan Mini Thanksgiving Pies Three Ways by The BakerMama

How to Make One-Pan Mini Thanksgiving Pies Three Ways

First, preheat the oven to 375°F. Then spray 24-cup mini muffin pan with non-stick cooking spray.

Next, open and unfold one thawed pie crust at a time onto a lightly floured surface. Then, with a 2.5 inch round biscuit or cookie cutter, cut 24 rounds. Repeat with remaining pie crust. From the extra pie crust, cut mini leaf or fall-themed shapes for garnishing the Pumpkin Pie Bites.

Then, in the prepared mini muffin cups, press 1 round of pie crust into the bottom and up the sides of each cup.

Pecan Pie Bites: In a medium bowl, first whisk together butter, brown sugar, corn syrup, vanilla, and egg. Then stir in chopped pecans. Spoon into 8 of the pie-crust lined cups.

Pumpkin Pie Bites: In a medium bowl, first combine the pumpkin puree, cream cheese, light brown sugar, egg, and pumpkin pie spice. Then, using a hand mixer, beat until smooth. Spoon into 8 of the pie-crust lined cups.

Apple Pie Bites: In a medium bowl, first combine apples, butter, vanilla, light brown sugar, flour, cinnamon and nutmeg. Toss to combine well. Then spoon into 8 of the pie-crust lined cups.

Bake for 25-30 minutes, or until the pies begin to set in the center. The pecan pie filling with puff up, but settle back down once the pies are removed from the oven. Allow to cool for 10 minutes or so before removing from muffin pan.

One-Pan Mini Thanksgiving Pies by The BakerMama

While the pies cool, place the fall-theme shaped pie crust pieces on a baking sheet and bake until golden, about 10 minutes. Finally, garnish some of the pie bites with whipped cream and a decorative pie crust shape, if desired.

Serve and Enjoy!

One-Pan Mini Thanksgiving Pies by The BakerMama

Happy Thanksgiving!

If you make these One-Pan Mini Thanksgiving Pies Three Ways for your Friendsgiving or Thanksgiving feast, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. ???? I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!

xoxo,

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One-Pan Mini Thanksgiving Pies Three Ways by The BakerMama

One-Pan Mini Thanksgiving Pies Three Ways

  • Author: The BakerMama
  • Prep Time: 20 minutes
  • Cook Time: 25-30 minutes
  • Total Time: 27 minute
  • Yield: 24 mini pies 1x

Description

Pumpkin, apple, or pecan? With One-Pan Mini Thanksgiving Pies Three Ways you don’t have to choose! Make all three delicious pies at once with this simple, easy-to-follow recipe.


Ingredients

Scale
  • 2 unbaked pie crusts, thawed
  • Whipped cream, for garnishing

Pecan Pie Bites:

  • 1 tablespoons butter, melted
  • 1/4 cup light brown sugar
  • 2 tablespoons light corn syrup
  • 1 teaspoon vanilla
  • 1 large egg
  • 1/2 cup chopped pecans

Pumpkin Pie Bites:

  • 1/3 cup pure pumpkin puree
  • 2 ounces cream cheese, softened
  • ¼ cup light brown sugar
  • 1 egg
  • ½ teaspoon pumpkin pie spice

Apple Pie Bites:

  • 1 cup peeled and finely chopped apples
  • 1 tablespoon butter, melted
  • 1 teaspoon vanilla
  • 2 tablespoons light brown sugar
  • 1 tablespoon all-purpose flour
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon nutmeg

Instructions

  1. Preheat the oven to 375°F. Spray 24 mini muffin cups with non-stick cooking spray.
  2. Open and unfold one thawed pie crust at a time onto a lightly floured surface. With a 2.5 inch round biscuit or cookie cutter, cut 24 rounds. Repeat with remaining pie crust. Cut mini leaf or fall-themed shapes from the extra pie crust for garnishing the Pumpkin Pie Bites with.
  3. In the prepared mini muffin cups, press 1 round of pie crust into the bottom and up the sides of each cup.
  4. Pecan Pie Bites: In a medium bowl, whisk together butter, brown sugar, corn syrup, vanilla, and egg. Stir in chopped pecans. Spoon into 8 of the pie-crust lined cups.
  5. Pumpkin Pie Bites: In a medium bowl, combine the pumpkin puree, cream cheese, light brown sugar, egg, and pumpkin pie spice. Using a hand mixer, beat until smooth. Spoon into 8 of the pie-crust lined cups.
  6. Apple Pie Bites: In a medium bowl, combine apples, butter, vanilla, light brown sugar, flour, cinnamon and nutmeg. Toss to combine well. Spoon into 8 of the pie-crust lined cups.
  7. Bake for 25-30 minutes, or until the pies begin to set in the center. The pecan pie filling with puff up, but settle back down once the pies are removed from the oven.
  8. Allow to cool for 10 minutes or so before removing from muffin pan.
  9. Meanwhile, place the mini shaped pie crust pieces on a baking sheet and bake until golden, about 10 minutes.
  10. Garnish some of the pie bites with whipped cream and a decorative pie crust shape, if desired.
  11. Serve and Enjoy!

About The BakerMama

Maegan is the author of the best-selling Beautiful Boards and its next-level follow-up, Spectacular Spreads. She started blogging in 2012 and has over 700 original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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Comments

    1. Hi Marina! That would be so cute! They would bake in the same time, but you might need to tint them with foil if the lattice top starts to darken before the pies are baked through. Enjoy!

  1. Making these now: wondering if the softened cream cheese should have been mixed with the egg before adding sugar and pumpkin? I followed the recipe as written, but have many bits of cream cheese in the pumpkin pie filling.

    1. Hi Patty! Did you use a hand mixer? If the cream cheese was softened if should blend well with the other ingredients when mixed with a hand mixer until smooth. I would recommend just continuing to beat the mixture until smooth. Hope this helps! Enjoy!

  2. Toward the end of the recipe, you say “meanwhile…..” – do you take the mini muffins out of the pan and bake longer??? This part is confusing….

    1. Hi Mary! While the mini pies are cooling, you can bake the shaped pie crust piecees to garnish the pies, if desired. Meaning, while the pies are cooling you could do this next step. Hope this helps. Enjoy!

  3. This is such a great idea! Do you think you could do a crumble topping using the same amount of baking time? Also, will they store okay in the refrigerator if made the day before?

    1. Hi Ronda! Yes and yes! I think a crumble topping is such a great idea and they store great, loosely covered, in the refrigerator for 3-4 days. Enjoy!

    1. Hi Joan! You can definitely freeze them. Just let them cool completely and then wrap individually in plastic wrap and place in a freezer-safe sealed container. You could also place them in the container without wrapping them in plastic wrap, but you risk freezer burn over time. Once you’re ready to enjoy them, just unwrap and let them defrost, loosely covered, in the refrigerator. Hope this helps. Enjoy!

  4. How do you get them out of the muffin tin? It looks like they would break, or it would be difficult to get them out.

    1. Hi TJ! They’re actually very easy to just pop out. I use a knife or spatula to release them. Hope this helps. Enjoy!

    1. Hi Sara! I haven’t tested the recipe in a regular size muffin pan so I couldn’t say the exact baking time or any other tips for success, but I think it would work great. Let us know if you give it a try! I’ll have to try it soon too. Happy Holidays!

    2. Sara, I used a regular muffin tin. I baked them for 25 minutes. I wasn’t sure if they were done, so I left them in another 5 minutes. I regret that now, haha. So I would recommend the 25 minutes.

      Also, I noticed that with the regular-size muffin tin, I had enough for 5 pecan, 4 pumpkin, and 3 apple. It’s weird that it worked out that way, but it still gave me 12.

  5. We have nut allergies so the pecan bites aren’t an option for us. Do you have any suggestions for increasing the apple and pumpkin mixtures to get 12 of each instead of 8? Thank you.

    1. Hi Melissa! Here’s the measurements I would recommend using for 12 of each pumpkin and apple:
      Pumpkin:
      1/2 cup pure pumpkin puree
      3 ounces cream cheese, softened
      6 tablespoons light brown sugar
      2 large eggs
      1 teaspoon pumpkin pie spice

      Apple Pie Bites:
      1 and 1/2 cups peeled and finely chopped apples
      2 tablespoons butter, melted
      1 teaspoon vanilla
      3 tablespoons light brown sugar
      2 tablespoons all-purpose flour
      1/2 teaspoon cinnamon
      1/4 teaspoon nutmeg

      Hope this helps. Enjoy!

  6. Can you make these the night before and store them in the fridge? Do you need to individually wrap them for the fridge? Can you reheat these so they are warm to eat? Sorry for all the questions. 🙂

    1. Hi Lucia! Absolutely! Just cover them loosely with plastic wrap and keep them the fridge. You can let them come to room temperate to serve or place them in the oven at 200°F until warm. Enjoy!

  7. Just finished these for my Thanksgiving contribution and they are delicious! Super easy way to make 3 different pies. My only feedback is that each recipe could make at least 3 more pies. So instead of making cute cutouts, I just made a few more crusts. Can’t wait to share tomorrow!

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