One-Pan Mini Thanksgiving Pies Three Ways

Step 1

Preheat the oven to 375°F. Spray 24 mini muffin cups with non-stick cooking spray.

Step 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.

Step 3

In the prepared mini muffin cups, press 1 round of pie crust into the bottom and up the sides of each cup.

Step 4

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.

Step 5

ites: 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.

Step 6

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.

Step 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.

Step 8

Allow to cool for 10 minutes or so before removing from muffin pan.

Step 9

Meanwhile, place the mini shaped pie crust pieces on a baking sheet and bake until golden, about 10 minutes.

Step 10

Garnish some of the pie bites with whipped cream and a decorative pie crust shape, if desired.

Step 11

Serve and Enjoy!