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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: 44 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!