Every holiday, I’m in charge of baking the pies, and as much as I love to eat them – I find it far too nerve wracking to have extra, uneaten pieces of pie lying around. It’s like tempting fate, you know?
These mini pumpkin pie cups are a great solution. They’re perfectly portioned and so much easier to make than traditional pumpkin pie. Plus, they’re made with better-for-you ingredients like maple syrup and almond milk. Before this recipe, I always thought that mini pies would be more work, because it meant making all of those tiny pie shells. But this version uses a genius (and healthier) shortcut: these pies are baked in light, crispy wonton wrappers instead of traditional pastry crust! I’m all about tasty shortcuts, especially during the busy holiday season.
Wonton wrappers can be found at most grocery stores, near the refrigerated noodles or in the ethnic foods aisle. They’re sold in packs of stacked wrappers, which are typically square or round. For this recipe, I used 3½ inch square wrappers. I also noticed there were larger wrappers meant for making egg rolls available at my local grocer. You could use these if that’s the only option, but you’ll need to cut them down to fit your muffin tin.
Go ahead and give these easy, mini pumpkin pie cups a try. They’ll be a hit at any holiday party or potluck. If I’m feeling really lazy, I’ll even transport them while still in the tin. Because who needs to dirty another plate? For extra brownie points bring some whipped cream for garnish. I highly recommend this dairy-free coconut whipped cream, so yummy!
Mini Pumpkin Pie Cups
- Nonstick cooking spray
- 1 cup pure pumpkin puree
- 1 large egg lightly beaten
- ½ tsp. pure vanilla extract
- 2 Tbsp pure maple syrup or raw honey
- ¼ tsp. ground cinnamon
- 1 dash ground ginger
- 1 dash ground cloves
- ¼ tsp. fine sea salt or Himalayan salt
- ⅓ cup unsweetened almond milk
- 12 wonton wrappers
Preheat oven 325° F.
Lightly coat a mini muffin pan with spray. Set aside.
Combine pumpkin, egg, extract, and maple syrup in a medium bowl; whisk to blend.
Add cinnamon, ginger, cloves, salt, and almond milk; mix until just blended. Set aside.
Place a wrapper in each muffin cup. Press down so that wrapper fits snugly and forms a cup shape.
Pour approx. 2 Tbsp. pumpkin mixture into each cup (or fill each cup about ¾ full).
Bake for 15 to 20 minutes, or until knife inserted in the center of one cup comes out almost clean. Cool completely on wire rack. Refrigerate until ready to serve.
- Wonton wrappers are used in Chinese cooking, and can be found in many grocery stores. Look for the wrappers that are approx. 3½-inches square. The larger wrappers are called egg roll wrappers, and you can use them in a pinch. Just make sure you cut them to wonton wrapper size.
- Mini muffin cups can really vary in size. If 2 Tbsp. won’t fit into your muffin cups, adjust the amount of filling. In that case, you may need more wrappers as this recipe will make more than 12 cups.
Apple: Substitute 1 cup cooked apples (or 1 cup unsweetened chunky applesauce) for pumpkin. Substitute allspice for ginger.
Sweet Potato: Substitute 1 cup cooked mashed sweet potato for pumpkin. Substitute 1 tsp. pumpkin pie spice for cinnamon, ginger, and cloves.
The Nutrition Facts box below provides estimated nutritional information for this recipe.
Tip: Mini muffin cups can vary in size. If 2 Tbsp. won’t fit into your muffin cups, adjust the amount of filling. In that case, you may need more wrappers as this recipe will make more than 12 cups.