In a mixing bowl combine pumpkin puree, brown sugar, salt, and pumpkin pie spice. Line a cookie sheet with parchment paper and spray the parchment paper with nonstick cooking spray. Preheat the oven to 400° and make sure the oven rack is on the middle rung. For the complete instructions, check the recipe card further down on the page. Here are the step-by-step photos and instructions for making this oh-so-adorable pumpkin pop tarts on a stick. Turbinado Sugar: This is for sprinkling on top of the pumpkin pie pops.Pumpkin puree: Be sure to use pumpkin puree, not pumpkin pie filling.Only a few ingredients are needed to make these fun mini pumpkin pie pops. Pumpkin hand pies are perfect for parties when you serve them on a stick.You can easily make these in large batches for parties.Everyone will love these mini pumpkin pies on a stick!.Both puff pastry and pie crust can be used!.When ready to serve, top each pie with some whipped cream and a cut-out cookie.To make the whipped cream: Beat the whipping cream, sugar and vanilla until soft-medium peaks.Bake the cookies at 400F for about 10 minutes or until golden.See notes on how to best remove from pan. While the mini pies are baking, re-roll the scraps and cut out some holiday shapes for decoration.The filling will puff up during baking and settle back down once cooled. Reduce the oven temperature to 350F and continue to bake for another 15 minutes or until a thin knife inserted into the center comes out clean. Fill each pastry cup almost to the top with the pumpkin mixture.

Reserve the scraps to make pie crust cookies if desired. Fit the pastry circles into the muffin cups.

On a lightly floured work surface, roll the pastry crust to 12″ in diameter.

In a medium bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs and pumpkin spice until smooth.

Preheat oven to 425F and set aside two muffin pans.

They are a great self-serve dessert and your guests can enjoy as much or as little as they’d like depending on their appetite. So take the pressure off of holiday entertaining with these mini pumpkin pies. The whipped cream on top not only looks pretty, it adds a whole other layer of rich, creamy-vanilla taste. The filling is smooth and heavily spiced to balance the light tasting flavor of pumpkin. There is just the right amount of filling-to-pie-crust ratio in every bite. These adorable mini pumpkin pies come in a crispy and flaky pastry crust. If you don’t have two muffin pans, you can bake the extra two pies in little ramekins like I did, so nothing goes to waste. You can get 14 mini pies out of a box of store-bought pie crust plus use the scraps to cut out some seasonal shapes to decorate the pies with if desired. You can use your favorite homemade pastry crust recipe if you prefer, but why not save yourself some time in the kitchen. Then you roll out a package of store-bought pie crust. The sweetened condensed milk gives the pies it’s creaminess and sweetness. This shortcut recipe starts with a can of pumpkin puree, a can of sweetened condensed milk, two eggs and some pumpkin spice.

So one more pumpkin recipe before I start my cookie-palooza. I’m still in fall harvest mode even though retail stores are in full fledged Christmas spirit already. During the fall her tree looks like fire with its stunning shades of red, orange and yellow. These leaves came from my neighbor’s maple tree. Who is in love with all the fall colors right now? I live below the escarpment, so my drive around town is surrounded by beautiful colors. They are super easy to make and even easier to serve. These individual mini pumpkin pies are creamy and perfectly flavored with pumpkin and spices.

Mini pumpkin tart recipe