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.
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.
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.
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!
What Do I Need to Make Mini Thanksgiving Pies?
- Unbaked pie crusts
- Whipped cream
- 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
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.
- 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!
How to Prep Your Pies in Advance
Making your pies in advance? If you make them the night before, let them cool completely and then leave them in the mini muffin pan or transfer them to a rimmed baking sheet and cover them to refrigerate overnight.
Before you’re ready to serve them, you can place them in a 200 degree oven to warm through for at least 15-20 minutes or until you’re ready to enjoy them warm. They are also great served at room temperature.
To store the pie bites, let them cool completely and then store covered in plastic wrap or in an airtight container in the refrigerator for up to 4 days. Let come to room temperature or warm them (see instructions above) before garnishing and serving.
More Thanksgiving Recipes You’ll Love
Let’s get you ready for the big feast with these festive, delicious and easy Thanksgiving recipes everyone is sure to be thankful for!
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,
One-Pan Mini Thanksgiving Pies Three Ways
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 24 mini pies
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
- 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
- Preheat the oven to 375°F. Spray 24 mini muffin cups with non-stick cooking spray.
- 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.
- 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, whisk together butter, brown sugar, corn syrup, vanilla, and egg. Stir in chopped pecans. Spoon into 8 of the pie-crust lined cups.
- 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.
- 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.
- 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.
- Meanwhile, place the mini shaped pie crust pieces on a baking sheet and bake until golden, about 10 minutes.
- Garnish some of the pie bites with whipped cream and a decorative pie crust shape, if desired.
- Serve and Enjoy!
Would you change the baking time or temperature to make them in a regular muffin tin?
Hi, Jen! I haven’t tried these in a regular muffin tin, but my best guess is you will only need to add 5-10 minutes of baking time. Good luck and let me know how it goes!
I would like to make 12 or more pecan pie minis..
can you give me the measurement of ingredients for them. thanks in advance..
Hi, Sue! This recipe may be more what you have in mind! https://thebakermama.com/recipes/pecan-pie-bites/
I just bought/ordered your new cookbook hoping the mini pie recipes are in it.
Cant wait to get the book!
Hi, Neil! I hope you enjoy the book! You’ll have to let me know what recipes you try!
These look amazing. I’m plan to make the pecan pie version since other people plan to bring pumpkin and apple pies. Question: Have you ever tried a chocolate pecan version or how would you recommend going about that? Add mini chocolate chips in before topping with the pecan mixture – – or drizzling chocolate over the top of the pecan pies? I would opt to make 1/2 regular and 1/2 chocolate pecan. Thanks!
Hi, Joan! I haven’t made this recipe as a chocolate pecan pie, but it sounds delicious. I haven’t tried this, so keep that in mind, but I think I would try adding mini semi-sweet chocolate chips to the filling (butter, corn syrup, brown sugar) mixture. Let me know if you try it and how it goes!
I found out after I started that I didn’t have apples, but I had enough of the other two fillings to make 23 of the pies. I didn’t have corn syrup or enough brown sugar, but I had Sorghum syrup and cane sugar it gave the Pecan pies a really nice and less sweet flavor. The only problem I had was that the temp and time were too hot and long for me here in Tucson. I even have an oven thermometer that showed the correct temperature. I did these and three flavors of mousse in cookie cups and these were gone and I still had some of the chocolate peanut butter mousse in cookie cups. I had lots of compliments. Thank you so much for this wonderful recipe. I am making them again, with the apple pies this time, for my husband to take with him on Monday.
I want to make these for an upcoming event where we are camping starting Thursday so I need to make ahead of time. If I’m serving them on Friday night would it be better to make ahead and freeze? Would they be ok if I made them Tuesday or Wednesday and just kept in fridge?
Hi, Amy! Yes, just refrigerate beautifully. They will stay great refrigerated for 3-4 days so there’s no need to freeze for that short of time. Enjoy and have fun on your trip!
Haven’t tried the pecan or pumpkin ones yet since I had so many apples to last minute use (not enough for cider but just enough for many batches of these!) and they are my dads new favorite! So yummy and flavorful 😋
Hi, Christina! Yay! I’m so glad he loves them. And I definitely hope you’ll try the others, too. SO good. Enjoy!
That is funny Christina. As you can see from my post, I made the other two and am looking forward to making the apple ones tomorrow. Everyone loved the pies.