Pumpkin Shaped Mini Apple Pies Recipe

Pumpkin Shaped Mini Apple Pies Recipe tastes like a cozy fall afternoon in dessert form, with buttery, flaky crust and warm cinnamon apples in every bite. This small batch treat works perfectly for holiday parties, bake sales, or a weekend baking project, and you can finish everything in about 1 hour. I tested these on my neighbors and they vanished so fast that I had to hide a few for myself.

Why You Should Try This Pumpkin Shaped Mini Apple Pies Recipe

These pumpkin shaped mini apple pies look adorable on any dessert table and taste even better than they look. You get classic apple pie flavor in a handheld size that kids and adults both love.

The recipe uses simple ingredients, and you can shortcut the crust with store bought pie dough if you want to save time. You can also prep the filling ahead, so holiday baking day feels calmer and less sticky.

“These pumpkin shaped mini apple pies disappeared in minutes at our family party, and everyone begged for the recipe ★★★★★”

Ingredients You’ll Need

For the pumpkin mini pies

• 2 refrigerated pie crusts, softened slightly at room temperature

  • Use any brand you like; I often use Pillsbury because it holds shape well.
  • You can use homemade pie crust if you already keep some in the freezer.

• 2 medium firm apples, peeled, cored, and finely diced

  • Honeycrisp, Granny Smith, or Pink Lady work best.
  • Mix two varieties for more flavor.

• 2 tablespoons unsalted butter, cut into small pieces

• 3 tablespoons granulated sugar

  • Use light brown sugar instead if you want deeper caramel flavor.

• 2 tablespoons light brown sugar, packed

• 1 tablespoon all purpose flour

  • This thickens the juices so the filling stays inside the pumpkin shapes.

• 1 teaspoon ground cinnamon

• 1/8 teaspoon ground nutmeg

• 1/8 teaspoon ground allspice or cloves

• Small pinch of salt

For assembly and topping

• 1 large egg, beaten with 1 tablespoon milk or cream (egg wash)
• 1 tablespoon coarse sugar or turbinado sugar for sprinkling
• Extra cinnamon sugar for dusting after baking (optional)

Equipment

• Pumpkin shaped cookie cutter, about 3 to 3.5 inches wide
  • If you do not have one, use a round cutter and pinch the top to form a stem.
• Small sharp knife or paring knife
• Rolling pin
• Baking sheet
• Parchment paper or silicone baking mat
• Small mixing bowl and spoon
• Pastry brush
• Fork for crimping edges
• Cooling rack

Tips & Tricks

• Dice the apples very small so they cook through inside the mini pies.
• Keep the pie crust cold; pop cut shapes into the fridge for 10 minutes if they soften.
• Use a light hand with the filling so it does not burst out of the pumpkin edges.
• Cut small slits or a jack o’ lantern style face on the top crust so steam escapes.
• Chill assembled pies for 10 to 15 minutes before baking for extra flaky crust.
• Line the baking sheet with parchment so the sugary juices do not stick.
• Rotate the pan halfway through baking so all pies brown evenly.
• Taste the apple mixture and adjust sugar or spices before you fill the pies.

How to Make Pumpkin Shaped Mini Apple Pies Recipe

Step 1: Prep the oven and pan

Preheat your oven to 375°F. Line a baking sheet with parchment paper or a silicone mat. Set it aside while you prepare the filling and crust.

Step 2: Make the apple filling

Add the finely diced apples to a small mixing bowl. Sprinkle in granulated sugar, brown sugar, flour, cinnamon, nutmeg, allspice, and a pinch of salt. Stir until every apple piece looks coated and glossy, then set the bowl aside so the flavors mingle while you roll the crust.

Step 3: Roll out the pie crust

Unroll the first pie crust on a lightly floured surface. Use the pumpkin cookie cutter to cut as many shapes as possible, then gather the scraps and gently reroll once. Repeat with the second crust so you end up with an even number of pumpkin shapes.

Step 4: Set up bottoms and tops

Place half of the pumpkin shapes on the prepared baking sheet; these form the bottoms. Keep the remaining shapes on a plate and slide them into the fridge so they stay firm. This step helps the tops hold the pumpkin details when you score them.

Step 5: Fill the pumpkin bottoms

Spoon a small mound of apple filling into the center of each pumpkin bottom, leaving a clear border around the edges. Aim for about 1 to 1½ tablespoons of filling per pie. Dot the top of each mound with a tiny piece of butter to add richness.

Step 6: Decorate the tops

Take the remaining pumpkin shapes from the fridge. Use a small knife to cut simple lines that mimic pumpkin ridges or a tiny jack o’ lantern face on each top. These cuts act as vents and also make the pies look extra cute.

Step 7: Seal the mini pies

Brush the edges of each filled pumpkin bottom lightly with water or a bit of egg wash. Place a decorated pumpkin top over each one and press gently around the edges to seal. Use a fork to crimp all around so the filling stays inside and the edges look neat.

Step 8: Add egg wash and sugar

Brush the tops of the sealed pies with the egg wash. Sprinkle coarse sugar over each pie for crunch and sparkle. Transfer the baking sheet to the fridge for 10 minutes while the oven finishes heating.

Step 9: Bake the mini pies

Bake the pumpkin shaped mini apple pies for 18 to 22 minutes, until the crust looks golden and the vents show bubbling juices. If the edges brown too quickly, tent loosely with foil. Remove the pan from the oven and place it on a cooling rack.

Step 10: Cool and serve

Let the mini pies cool on the pan for about 10 minutes so the filling sets slightly. Move them to a wire rack to cool longer, or serve them warm if you like gooey apple centers. Dust with extra cinnamon sugar right before serving if you want more sweetness.

What to Serve with Pumpkin Shaped Mini Apple Pies Recipe

Serve these pumpkin shaped mini apple pies warm with a scoop of vanilla ice cream or a spoonful of whipped cream. A drizzle of caramel sauce turns them into a bakery style dessert without much extra work. Pair them with hot apple cider, chai tea, or a mug of hot chocolate for a cozy fall treat. Kids also love them plain in lunchboxes as a fun seasonal surprise.

Storage Options

• Store cooled mini pies in an airtight container at room temperature for up to 2 days.
• Keep them in the fridge for up to 4 days if your kitchen runs warm.
• Freeze baked and cooled pies in a single layer, then move them to a freezer bag for up to 2 months.
• Reheat from room temperature 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 warm through.

Pumpkin Shaped Mini Apple Pies Recipe

Pumpkin shaped mini apple pies with buttery, flaky crust and warm cinnamon apples in every bite—perfect for fall parties, bake sales, or a cozy weekend baking project.

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Prep Time 40 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr

Servings: 10

Course: Dessert

Cuisine: American

Ingredients

  

• 2 refrigerated pie crusts, softened slightly at room temperature
• 2 medium firm apples, peeled, cored, and finely diced
• 2 tablespoons unsalted butter, cut into small pieces
• 3 tablespoons granulated sugar
• 2 tablespoons light brown sugar, packed
• 1 tablespoon all purpose flour
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground allspice or cloves
• 1 pinch salt

• 1 large egg, beaten with 1 tablespoon milk or cream (for egg wash)
• 1 tablespoon coarse sugar or turbinado sugar, for sprinkling
• extra cinnamon sugar, for dusting after baking (optional)

Instructions

 

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat and set aside.
2. In a small mixing bowl, combine the finely diced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, allspice or cloves, and a pinch of salt. Stir until all the apple pieces are evenly coated and glossy. Set aside while you prepare the crusts.
3. Unroll the first pie crust on a lightly floured surface. Use a pumpkin-shaped cookie cutter (about 3 to 3.5 inches wide) to cut as many shapes as possible. Gather and gently reroll the scraps once to cut a few more shapes. Repeat with the second crust, aiming for an even number of pumpkin shapes.
4. Place half of the pumpkin shapes on the prepared baking sheet to form the bottoms. Arrange the remaining shapes on a plate and refrigerate them so they stay firm for decorating and venting later.
5. Spoon about 1 to 1 1/2 tablespoons of the apple filling onto the center of each pumpkin bottom, leaving a clean border around the edges. Dot the top of each mound of filling with small pieces of the unsalted butter.
6. Remove the remaining pumpkin shapes from the refrigerator. Use a small sharp knife to cut simple lines to mimic pumpkin ridges or a tiny jack-o’-lantern style face in each top to create steam vents and decoration.
7. Lightly brush the edges of each filled pumpkin bottom with a little water or some of the egg wash. Place a decorated pumpkin top over each one, pressing gently around the edges to seal. Use a fork to crimp all around the edges so the filling stays inside.
8. Brush the tops of the sealed pies with the egg wash. Sprinkle coarse or turbinado sugar over each pie for crunch and sparkle. Transfer the baking sheet to the refrigerator for 10 to 15 minutes to chill the pies before baking.
9. Bake the pumpkin shaped mini apple pies for 18 to 22 minutes, or until the crusts are golden and the vents show bubbling juices. If the edges brown too quickly, tent the pies loosely with foil. Transfer the baking sheet to a cooling rack.
10. Let the mini pies cool on the pan for about 10 minutes so the filling can set slightly, then transfer them to a wire rack to cool further, or serve warm for gooey centers. Dust with extra cinnamon sugar before serving, if desired.

Notes

Nutrition Information (Approximate)
Per mini pie (about 1 of 10): 210 calories; fat 10 g; saturated fat 4 g; carbohydrates 28 g; fiber 1 g; sugars 11 g; protein 3 g; sodium 190 mg. Values are estimates and will vary based on exact brands, crust type, and portion size.

Storage: Store cooled pies in an airtight container at room temperature up to 2 days or in the refrigerator up to 4 days. For longer storage, freeze in a single layer, then transfer to a freezer bag for up to 2 months. Reheat in a 325°F oven until warmed through and crisp.