• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
    • Recipes
      • Bars + Brownies
      • Breads
      • Breakfast
      • Cakes + Cupcakes Recipes
      • Chocolate
      • Cocktails + Smoothies
      • Cookies Recipes
      • Gluten Free
      • Savory
      • Cocktails + Smoothies Recipes
      • Tarts + Pies Recipes
      • Entertaining
    • Seasonal
      • Fall
      • Winter
      • Spring
      • Summer
  • Blog
  • About
  • Contact

Joy + Oliver

menu icon
go to homepage
  • Savory
  • Sips
  • Sweets
  • Seasonal
  • Recipes
  • Entertaining
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Savory
    • Sips
    • Sweets
    • Seasonal
    • Recipes
    • Entertaining
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Recipes » Miniature Fall Pies

    Published: Nov 14, 2019 · Modified: Jan 14, 2020 by Kristen Massad · This post may contain affiliate links · 4 Comments

    Miniature Fall Pies

    • Facebook
    • Email
    Jump to Recipe·Print Recipe

    Bite size beauties filled with bourbon pecan, pumpkin spice and caramel apples.  Miniature Fall Pies are a perfect way to sweeten up your table throughout the holidays!  

    Would you like to save this?

    We'll email this post to you, so you can come back to it later!

    Growing up, one of my favorite memories of Thanksgiving was making the pies with my mom the night before.  We would all pitch in and peel pounds of apples, whisk together the pie fillings and bake till the late hours of the night.  Classic Thanksgiving pies are definitely a huge part of our Thanksgiving table, but what I loved even more than making all of them was tasting them.  Having a small bite of each pie was the best way to end the night. As our table has grown with more family and friends that join us on Thanksgiving, Miniature Fall Pies have become a favorite.  Keeping all the classic flavors, but making them miniature makes for the most beautiful dessert table for all your holidays and events but also allows your guests to have a bite size pieces of each flavor.  When hosting an event it is always thoughtful to have several flavor options to be sure you have something for everyone and Miniature Fall Pies is the way to go! 

    Cream Cheese Dough is the base for your miniature pies.  This handmade dough has wonderful rich flavor, a flakey texture and because of the cream cheese addition it has more elasticity which makes it easier to work with.  Once the dough is made it needs to be chilled before rolling out. The dough will then be rolled out and cut into small round circles to fit in a miniature tart mold or mini muffin tins. 

    Classic Thanksgiving flavors are what bring back our holiday memories.  A Classic Bourbon Pecan, Pumpkin and Apple Pie are three of my all time favorite fall flavors and they are as good in miniature size.

    I loved creating these mini pies to share on Do Say Give!  Head over to visit Lee at Do Say Give and you will get another look at these adorable pies as well as her fabulous Holiday Gift Guide!  

     

    photos by Audrie Dollins

    Print

    Cream Cheese Pie Dough

    Print Recipe

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    No reviews

    • Author: Kristen Massad

    Ingredients

    Scale
    • 1 ½ Cups All Purpose Flour
    • ½ tsp Salt
    • ½ Cup Unsalted Butter, Cold
    • 4 ounces Cream Cheese, Cold
    • 1-2 Tbsp Water, Ice Cold

    Instructions

    1. Cut the butter and cream cheese into cubes and cover with plastic wrap and place in the refrigerator until ready to use
    2. In a mixing bowl with paddle attachment, combine the flour and salt
    3. Slowly add the butter and cream cheese to the flour mixture and mix on low until the dough is small pea size crumbles
    4. Add in water, one tablespoon at a time until the dough comes together
    5. Remove the dough from the mixing bowl onto a floured surface and knead the dough until smooth (if the dough is to crumbly add more water, 1 tablespoon at a time)
    6. Press the dough into a round disk, wrap with cellophane and refrigerate for 1-2 hours
    7. Once the dough is chilled, remove the dough from the refrigerator and roll it out to ⅛ inch thick and cut into desired size to fit the mini tart shell pans or keep it in a large circle and place in a 9” tart shell pan
    8. Bake the tart shells according to pie filling instructions

    Did you make this recipe?

    Tag @joyandoliver on Instagram

     

    Print

    Miniature Bourbon Pecan Pies

    Print Recipe

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    No reviews

    • Author: Kristen Massad
    • Yield: 24 1x

    Ingredients

    Scale
    • 1 Recipe Cream Cheese Dough
    • ½ Cup Granulated Sugar
    • ½ Cup Light Corn Syrup
    • 1 tbsp Vanilla Extract
    • 2 Tbsp Bourbon
    • ½ tsp Salt
    • 2 Eggs
    • ¼ Cup Unsalted Butter, melted
    • 1 Cup Pecans, Chopped

    Instructions

    1. Preheat the oven to 350 degrees F and prepare the miniature tart pans with the Cream Cheese Dough; Roll out the dough to ⅛” thick.
    2. Using round or scalloped cookie cutter cut into 24 circles using approx 2 inches bigger than the tart pan (I used this tart pan)
    3. Press the dough into each tartlet mold and refrigerate until ready to use.
    4. In a mixing bowl, whisk together the sugar, corn syrup, vanilla extract, bourbon, salt, eggs and melted butter until smooth
    5. Set aside until ready to use
    6. Fill the tart pans prepared with pie dough; sprinkle chopped pecans into the tart crust
    7. Pour the filling over the pecans to the top of the pie dough shell
    8. Bake the Bourbon Pecan Miniature Tarts for 20-25 minutes or until the filling is set and the crust is light golden brown
    9. Remove the tartlets from the oven and allow them to cool
    10. Makes 24 miniature tarts
    11. Using a small spatula or knife, carefully pop the tartlets out of the pan and place them on a serving platter
    12. Serve and Enjoy!

    Did you make this recipe?

    Tag @joyandoliver on Instagram

    Print

    Miniature Pumpkin Pies

    Print Recipe

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    No reviews

    • Author: Kristen Massad
    • Yield: 24 1x

    Ingredients

    Scale
    • 1 Recipe Cream Cheese Dough
    • 1 Cup Pumpkin Puree
    • 2 Eggs
    • ¼ Cup Light Brown Sugar
    • ½ Cup Heavy Cream
    • 2 Tbsp Sour Cream
    • ½ tsp Vanilla Extract
    • ½ tsp Cinnamon
    • ½ tsp Ginger
    • ⅛ tsp Nutmeg
    • ⅛ tsp Salt

    • Fresh Whipped Cream
    • 1 Cup Heavy Whipping Cream
    • ¼ Cup Powdered Sugar
    • 1 tsp Vanilla Extract

    Instructions

    1. Preheat the oven to 350 degrees F and prepare the miniature tart pans with the Cream Cheese Dough; Roll out the dough to ⅛” thick.
    2. Using a round or scalloped cookie cutter cut 24 circles approx 2 inches bigger than the tart pan (I used this tart pan).
    3. Press the dough into each tartlet mold and refrigerate until ready to use.
    4. Prepare the pumpkin filling; In a large mixing bowl, whisk together all the ingredients until smooth
    5. Fill the crust ¾ full of pumpkin filling
    6. Bake the Pumpkin Tarts for 20-25minutes or until the pumpkin filling puffs up and the center no longer moves
    7. Allow the Pumpkin Tarts to cool completely before removing them from the metal molds
    8. Once you remove the tartlets from the molds, garnish with fresh whipped cream
    9. Serve and Enjoy!
    10. Makes 24 miniature tartlets

    Did you make this recipe?

    Tag @joyandoliver on Instagram

    Print

    Miniature Caramel Apple Pie

    Print Recipe

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    No reviews

    • Author: Kristen Massad
    • Yield: 12 1x

    Ingredients

    Scale
    • 1 Recipe Cream Cheese Dough
    • 3 Cups Apples, peeled, cored and diced
    • 1 Tbsp Lemon Juice
    • ¼ Cup Light Brown Sugar
    • ¼ Cup Granulated Sugar
    • 2 Tbsp Cornstarch
    • 1 tsp Cinnamon
    • ½ tsp Vanilla Extract
    • ¼ tsp Nutmeg
    • Pinch of Salt

    Instructions

    1. Preheat the oven to 350 degrees F and prepare the miniature tart pans with the Cream Cheese Dough; Roll out the dough to ⅛” thick.
    2. Using a round or scalloped cookie cutter, cut 12 circles approx 2 inches bigger than the tart pan (I used this tart pan).
    3. Press the dough into each tartlet mold and refrigerate until ready to use.
    4. In a skillet, saute the apples, lemon juice, brown sugar, granulated sugar, cornstarch, cinnamon, nutmeg and salt until sugar dissolves and it becomes a thick caramel sauce coating the diced apples
    5. Scoop the caramel apples into the tart shells
    6. Roll out the remaining dough and cut into rounds that fit the size of the tart shell
    7. Press the top piece of dough into the bottom half of the tart dough
    8. Cut three small slits in the piece of dough
    9. Bake at 350 degrees for 25-30 minutes or until the dough is slightly golden brown
    10. Remove the tartlets from the oven and allow them to cool completely
    11. Using a small spatula or knife pop the tartlets out of the pan and place on a serving platter
    12. Serve and enjoy!
    13. Makes 12 Tartlets

    Did you make this recipe?

    Tag @joyandoliver on Instagram

     

     

    More Recipes

    • a platter of meats, cheeses, veggies and chocolate in the center of easter decorations
      Spring Charcuterie Board
    • A white plate under three clear glasses with lemons on them, filled with light yellow liquid and green fresh mint leaves.
      Easy Homemade Lemonade
    • One glass filled with bright red liquid and a ruby red cherry in each.
      Champagne Shirley Cocktail
    • Light brown cookie bar with dark brown chocolate chips, cut into small squares with a small white flower next to it.
      Oatmeal Chocolate Chip Bars

    Reader Interactions

    Comments

    1. Beth says

      November 08, 2020 at 5:24 pm

      Can the pies be made ahead of time?

      Reply
      • kristen massad says

        November 10, 2020 at 11:25 pm

        Hi Beth,

        The mini pies can be made in advance and placed in an airtight container and in the freezer until ready to use. If you don't want to freeze them, it is best you make them just a day before you are going to serve them!

        Thank you and enjoy!
        Kristen

        Reply
    2. Heather says

      November 28, 2019 at 7:28 am

      What type of apples did you use?

      Reply
      • kristen massad says

        November 28, 2019 at 7:52 am

        I love using honey crisp, but you can also use Granny Smith if you like a more tart flavor!!!;

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Joy + Oliver is very special to me and has allowed me to introduce you to not only my love for baking and entertaining, but my sweet family as well.

    More about me →

    Popular

    • A clear glass jar filled with green pesto sauce next to fresh basil and fresh yellow lemons.
      Best Basil Pesto Recipe
    • A white bowl with green pasta and a gold fork surrounded by white cheese and toasted bread.
      Homemade Basil Pesto Pasta
    • A brass sheet pan filled with small round bites size balls of oatmeal and peanut butter.
      No-Bake Peanut Butter Energy Bites
    • A white bowl filled with a yellow liquid and orange carrots, white chicken, green celery and topped with melted cheese.
      Favorite Chicken Noodle Soup Recipe (with Rotisserie Chicken)
    • a stack of six chocolate chip cookies in front of a glass of milk
      Best Bakery Style Chocolate Chip Cookies
    • A clear glass filled with a pink creamy liquid, topped with a dark pink powder and a green mint leaf.
      High Protein Raspberry Cottage Cheese Smoothie

    The Best Smoothie Recipes

    • Three cups with tan smoothie with lids and pink flowers.
      Easy Strawberry Cream Smoothie
    • Two clear glasses filled with green smoothie and a straw with sliced kiwi.
      Super Greens Energy Smoothie
    • Three clear glasses with orange smoothie, a pink straw, yellow straw and blue straw.
      Vitamin C Immunity Smoothie
    • A clear glass jar filled with blueberry smoothie, fresh blueberries and a fresh flower and a gold straw.
      Blueberry Protein Smoothie
    • two strawberry banana popsicles held up by a little boy
      Strawberry Banana Smoothie Popsicle
    • Tropical Avocado Smoothie

    Cocktail Recipes

    • Four glasses or orange liquid with a slice of blood orange and a thyme sprig.
      Skinny Blood Orange Margarita
    • The Best Cucumber Margaritas
    • Three clear glasses filled with a red drink, blackberries, mint and a flower.
      Blackberry Tequila Lemonade
    • a women holding a clear glass with a big ice ball filled with elderflower, bourbon, bitters and an edible flower
      Elderflower Old Fashioned Cocktail
    • Three glasses with grapefruit, lime juice and tequila mixed together with a fresh mint leave on top next to pint flowers.
      The Best Paloma Cocktail
    • A glass filled with a frothy pink drink with fresh flowers on top.
      The Best Frosé (Frozen Rosé)

    Footer

    ↑ back to top

    About

    • About

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Instagram
    • Facebook
    • Pinterest

    Privacy Policy/ Accessibility Statement

    Copyright © 2021 Joy+Oliver