These mini pumpkin pies are SO STINKING CUTE! They’re baked in mason jar lids with an incredibly flaky crust and maple-sweetened pumpkin pie filling. They’re so fun, so adorable, and perfect for Thanksgiving dessert.
- 2 1/4 cup (300g) all purpose flour
- 1/2 tsp kosher salt
- 2 tsp granulated sugar
- 3/4 cup (156g) chilled lard shortening
- 1/2 tsp apple cider or white distilled vinegar
- 2–3 tbsp ice water
- 1 large egg + 1 tbsp water, for egg wash
Maple Pumpkin Pie Filling
- 1 cup (230g) pumpkin puree
- 1/2 cup (150g) pure maple syrup
- 1 large egg
- 1/3 cup (81g) sour cream
- 1/2 tsp vanilla extract
- 1/2 tbsp cornstarch
- 3/4 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1/4 tsp kosher salt
- Whipped cream (for topping)
- In a large bowl, whisk together the flour, salt, and sugar.
- Drop in spoonfuls of the lard all throughout the bowl. Then use your hands to work the lard into the dry ingredients until it’s well combined with fine tiny lumps throughout.
- Add the vinegar and 2 tablespoons of ice water. Use a wooden spoon to mix the dough.
- If it still appears too dry, add the additional third tablespoon of water. The dough should turn shaggy but evenly moistened and it should hold its shape when formed together without sticking to your hands.
- Form the dough into a ball and place on a sheet of plastic wrap. Pat it into a 1″ thick disk and wrap tightly. Place in the refrigerator to chill for 30 minutes.
- Once chilled, roll out the dough to about an 1/8th of an inch thickness.
- Place a mason jar lid on top of the dough and cut a circle that’s about 1/2 inch larger than the lid. I’ve made this recipe in larger lids (3 1/2″) and smaller lids (2″) and any size works just fine. Use whatever lids you have around the house!
- Fit the dough inside the lid and fold in the excess dough to create a double lined sides. Crimp the edges to your liking and place the pie shell into the refrigerator while you prep the rest of the shells.
- You should be able to make 8 3.5″ pies, rerolling the dough once or twice. For decoration, cut little maple leaves out of any excess dough.
Maple Pumpkin Pie Filling
- Position a rack on the lower third of the oven and preheat to 375F. Line a large baking sheet with parchment paper.
- In a medium bowl (I used a large 4 cup measuring glass to make pouring easier), whisk together the pumpkin, maple syrup, egg, sour cream, and vanilla.
- Once smooth, whisk in the cornstarch, pumpkin pie spice, cinnamon, and salt.
- Remove the pie shells from the refrigerator and place on the lined baking sheet. Brush the edges of each crust with the egg wash. If you’re making the maple leaves as well, brush each leaf with the egg wash and place on a separate small baking sheet also lined with parchment paper.
- Fill each pie shell with the pumpkin pie batter and give the pies a gentle shake to even out the filling.
- Bake for 30-35 minutes, or until the edges are golden brown and the center is puffed. The leaves only need to bake for 10 minutes.
- Allow the pies to cool for about 20 minutes, then pop them out of the lids by pushing through the bottoms.
- Chill the pies for another 30 minutes, then top with whipped cream and maple leaves. Enjoy!
JAR LIDS – Mason jar lids are best because they have a removable bottom. This makes it so easy to pop the pies out once baked. Really any size lid will do! If you don’t have lids, mini tart pans will also work.
- Prep Time: 1 hour
- Cooling Time: 1 hour
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: mini pumpkin pies, mason jar lid pies, mini pumpkin pie recipe, maple pumpkin pie