Pumpkin Shaped Mini Apple Pies Recipe tastes like a cozy fall afternoon in dessert form, with buttery crust and cinnamon apples in every bite. It works perfectly for busy home bakers who want a cute holiday dessert on the table in about 1 hour from start to finish. I tested these on my own family of picky eaters, and not a single crumb survived.
Why Make This Pumpkin Shaped Mini Apple Pies Recipe at Home
You get all the flavor of classic apple pie in a fun pumpkin shape that looks like you spent hours on it. The recipe uses simple ingredients and a few shortcuts, so you can pull it off even on a weeknight.
Kids love to help cut the pumpkin shapes, and adults love that each pie comes in perfect individual portions. These mini apple pies also travel well, so you can bring them to potlucks or school events without worrying about slicing a big pie.
“These pumpkin shaped mini apple pies disappeared from the dessert table in minutes and everyone begged for the recipe! ★★★★★”
Ingredients You Need
For the pumpkin shaped mini apple pies
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2 refrigerated pie crusts, softened slightly
- I like Pillsbury or Trader Joe’s, but any sturdy store brand crust works.
- You can use homemade pie dough if you already have a favorite recipe.
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3 medium apples, peeled, cored, and finely diced
- Use a mix of tart and sweet, like Granny Smith and Honeycrisp, for better flavor.
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3 tablespoons granulated sugar
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2 tablespoons light brown sugar, packed
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1 tablespoon all purpose flour
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1 teaspoon ground cinnamon
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1 pinch ground nutmeg
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1 pinch salt
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1 teaspoon lemon juice
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1 large egg, beaten with 1 tablespoon water for egg wash
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1 tablespoon coarse sugar or turbinado sugar for sprinkling
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Optional: 1 tablespoon melted butter to brush on warm pies for extra richness
Pantry shortcuts and substitutions
- Use pre chopped apples from the produce section if you want to save time. Just dice them smaller so they cook evenly.
- Swap pumpkin pie spice for the cinnamon and nutmeg if you want a stronger fall flavor.
- Use gluten free pie crust if you need a gluten free version, and thicken the filling with cornstarch instead of flour.
- If you run out of brown sugar, use all white sugar and add a tiny drizzle of molasses if you have it.
Equipment list
- Pumpkin shaped cookie cutter, about 3 to 3.5 inches wide
- Baking sheet
- Parchment paper or silicone baking mat
- Small mixing bowl for filling
- Fork for crimping edges
- Pastry brush for egg wash
- Small knife to score pumpkin lines and cut tiny stems or leaves
Tips & Mistakes
- Cut the apples into small dice so they soften fully inside the mini pies.
- Chill the cut crust shapes in the fridge for 10 minutes before filling so they hold their shape better.
- Do not overfill each pumpkin; use about 1 to 1½ tablespoons of apple filling per pie to prevent leaks.
- Seal the edges firmly with a fork, or the filling can bubble out and burn on the pan.
- Vent the tops with small slits so steam escapes and the crust stays flaky, not soggy.
- Use cold pie dough; warm, soft dough stretches and tears when you cut the pumpkin shapes.
- Rotate the baking sheet halfway through baking so all pies brown evenly.
- Let the pies cool at least 10 to 15 minutes before serving so the filling sets and does not spill out.
How to Make Pumpkin Shaped Mini Apple Pies Recipe
Step 1: Prep the oven and pan
Preheat your oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat. Set it aside while you mix the filling and cut the crusts.
Step 2: Mix the apple filling
Add the diced apples to a medium bowl. Sprinkle in the granulated sugar, brown sugar, flour, cinnamon, nutmeg, salt, and lemon juice. Stir until every apple piece looks coated and glossy, then set the bowl aside while you work with the crust.
Step 3: Roll and cut the pumpkin shapes
Unroll one pie crust on a lightly floured surface. Gently roll it once or twice with a rolling pin to even it out and slightly thin it. Use the pumpkin cookie cutter to cut as many shapes as you can, then gather the scraps, reroll, and cut a few more.
Repeat with the second crust so you end up with an even number of pumpkin shapes. Aim for about 16 to 20 total shapes, which gives you 8 to 10 mini pies. Place half of the pumpkin shapes on the prepared baking sheet to use as bottoms.
Step 4: Add stems and score pumpkin lines
Use a small knife to cut tiny stems or leaves from leftover dough scraps. Press a stem at the top of each pumpkin bottom on the baking sheet. Lightly score a few curved lines on the top pumpkin pieces to mimic pumpkin ridges, but do not cut all the way through.
Step 5: Fill the pumpkin bottoms
Spoon about 1 to 1½ tablespoons of apple filling into the center of each pumpkin bottom. Leave a small border around the edges so you can seal the pies. If the apples release a lot of liquid in the bowl, use a slotted spoon so you do not add too much juice.
Step 6: Add the tops and seal
Brush a thin ring of egg wash around the edges of each filled pumpkin bottom. Place a pumpkin top over each one, lining up the edges. Press gently with your fingers, then crimp all around with a fork to seal.
Use a small knife to cut two or three tiny slits in each top if you did not already score them deeply. This step lets steam escape and keeps the crust from puffing oddly.
Step 7: Brush and sprinkle
Brush the tops of the pumpkin shaped mini apple pies with the remaining egg wash. Sprinkle coarse sugar over each pie for crunch and sparkle. If you like a stronger cinnamon flavor, dust a tiny bit of cinnamon sugar on top as well.
Step 8: Bake
Place the baking sheet in the oven and bake the mini pies for 16 to 20 minutes. Watch for golden brown tops and bubbling filling around the edges. If your oven runs hot, check at 14 minutes so the edges do not get too dark.
Step 9: Cool and finish
Remove the baking sheet from the oven and let the pies cool on the pan for about 5 minutes. Transfer them to a wire rack and cool another 10 minutes. Brush the tops lightly with melted butter if you want extra shine and richness, then serve warm or at room temperature.
Variations I've Tried
I swap half the apples for finely diced pears when I want a softer, more floral filling. I also add a small spoonful of caramel sauce inside each pie for a caramel apple twist, but I reduce the sugar in the filling slightly so it does not taste too sweet. My kids love a version with mini chocolate chips mixed into the apple filling, which gives a fun chocolate apple combo.
You can make a cinnamon roll crust version by brushing the rolled dough with melted butter, sprinkling cinnamon sugar, then rolling it up and slicing, then pressing the slices together and cutting pumpkin shapes. I also tried a maple glaze on top, made with powdered sugar, a splash of milk, and a bit of maple syrup, and it tasted perfect for fall brunch.
How to Serve Pumpkin Shaped Mini Apple Pies Recipe
Serve these pumpkin shaped mini apple pies slightly warm so the filling tastes soft and cozy but not lava hot. Add a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of warm caramel sauce on top. Pair them with hot apple cider, chai tea, or a simple mug of coffee or cocoa. They also work nicely on a dessert board with sliced apples, cheddar cheese cubes, and a small bowl of nuts.
How to store
- Store leftover pumpkin shaped mini apple pies in an airtight container at room temperature for up to 1 day.
- Keep them in the fridge for up to 4 days; let them come to room temp or warm them before serving.
- Freeze baked and cooled pies on a baking sheet until firm, then move them to a freezer bag and keep them up to 2 months.
- Reheat from the fridge in a 325°F oven for 8 to 10 minutes, or from frozen for 15 to 18 minutes, until the crust crisps and the centers heat through.
- Use the microwave only for quick single servings, about 15 to 20 seconds, since it softens the crust.
Pumpkin Shaped Mini Apple Pies Recipe
Ingredients
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat and set aside.
- In a medium bowl, combine the diced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, salt, and lemon juice. Stir until the apples are evenly coated and glossy. Set aside.
- Unroll one pie crust on a lightly floured surface. Gently roll it once or twice with a rolling pin to even it out and slightly thin it. Use a pumpkin-shaped cookie cutter (about 3 to 3.5 inches wide) to cut as many shapes as possible. Gather and reroll the scraps to cut a few more shapes. Repeat with the second crust so you have an even number of pumpkin shapes (about 16 to 20 total).
- Place half of the pumpkin shapes on the prepared baking sheet to use as bottoms. From dough scraps, cut small stems or leaves and press a stem at the top of each pumpkin bottom. Lightly score curved lines on the remaining pumpkin shapes to mimic pumpkin ridges, without cutting all the way through.
- Spoon about 1 to 1½ tablespoons of apple filling into the center of each pumpkin bottom, leaving a small border around the edges. If the filling has released a lot of liquid, use a slotted spoon so you don’t add too much juice.
- Brush a thin ring of egg wash around the edges of each filled pumpkin bottom. Place a pumpkin top over each one, lining up the edges. Press gently with your fingers, then crimp all around with a fork to seal. Cut two or three tiny slits in each top if you did not already score them deeply, to allow steam to escape.
- Brush the tops of the pies with more egg wash and sprinkle with coarse or turbinado sugar. If desired, dust lightly with cinnamon sugar for extra flavor.
- Bake for 16 to 20 minutes, rotating the baking sheet halfway through, until the pies are golden brown and the filling is bubbling at the edges. If your oven runs hot, start checking at about 14 minutes.
- Remove from the oven and let the pies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool for another 10 minutes. If desired, brush the warm tops lightly with melted butter before serving. Serve warm or at room temperature.
Notes
Approximate per serving (1 mini pie, 8 servings total): 230–260 calories; fat 11 g; saturated fat 3 g; carbohydrates 34 g; fiber 2 g; sugars 15 g; protein 3 g; sodium 220 mg. Values will vary based on brands, exact pie size, and any optional toppings like caramel, ice cream, or whipped cream.
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