Spooky Mini Pumpkin Pies
Looking for a treat that’s hauntingly delicious? These Spooky Mini Pumpkin Pies are filled with all of the delicious fall flavors you love, in a tiny pie form! Member’s Mark™ Pumpkin Spice Seasoning provides the cinnamon, nutmeg, and ginger taste of a traditional pumpkin pie. These are a fun update to your traditional Halloween sugar cookies!
Why Frozen Puff Pastry is a Must-Have
Frozen puff pastry offers a lot of benefits — both practical and culinary — which is why it’s a staple for home cooks and pros alike. Here are the main advantages:
Convenience
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Ready to use: Saves time compared to making puff pastry from scratch, which involves multiple rounds of rolling and folding butter into dough.
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Easy to store: Keeps well in the freezer for months, so you can always have some on hand for last-minute desserts or appetizers.
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Quick prep: Thaws in minutes and bakes fast, making it ideal for spontaneous cooking or entertaining.
Versatility
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Sweet or savory: Works for both — from fruit turnovers, danishes, and palmiers to savory tarts, quiches, and pot pies.
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Customizable: Can be cut, filled, twisted, or layered to create endless variations.
Quality and Results
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Flaky, buttery texture: High-quality frozen puff pastry (especially those made with real butter) puffs up beautifully and delivers that signature crisp, layered bite.
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Consistent results: You get reliable puff and texture without worrying about technique or temperature control.
Practicality
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Less waste: You can defrost only what you need and refreeze unused portions (if they haven’t been thawed completely).
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Professional look: Even simple recipes look bakery-quality thanks to the pastry’s golden, flaky finish.
Spooky Mini Pumpkin Pies
Ingredients
- 4 sheets Puff pastry
- 2 tbsp Member's Mark™ Granulated Sugar
- 2 tsp Member's Mark™ Pumpkin Spice, divided
- 1 cup Libby's 100% Pure Pumpkin
- 1 Egg
- 1/3 cup Member's Mark™ Light Brown Sugar
- 1/2 tsp Vanilla extract
- 1/4 tsp Salt
- 1 tbsp Member's Mark™ Half & Half
- 1 Egg yolk
- 1 tbsp Water
Instructions
- If you are using frozen puff pastry sheets, set them out to slightly thaw, up to 40 minutes. They should remain cold but be pliable enough to roll out.
- Preheat oven to 400°F degrees.
- In a small bowl, combine 2 tbsp of granulated sugar and 1 tsp Member's Mark™ Pumpkin Spice; set aside.
- In a medium bowl, combine the pumpkin puree, 1 whole egg, brown sugar, 1 tsp Member's Mark™ Pumpkin Spice, vanilla, salt, and half and half. Whisk until well combined; set aside.
- Roll out the puff pastry sheets so they are about 13 inches long (big enough to create 3 rows of pumpkins). Use a pumpkin-shaped cookie cutter to cut the puff pastry into pumpkin shapes. Place 12 of the puff pastry pumpkins on two baking sheets lined with parchment paper. This will be the bottom of your pies. Using a small, sharp knife, cut out Jack O' Lantern faces in the remaining 12 pumpkins. Use a rolling pin and roll over each Jack O' Lantern once or twice to make it just slightly larger than the bottom pumpkin.
- Spoon about 1 tbsp of the pumpkin pie mixture onto the center of each pumpkin bottom. Use your finger to brush the edge of the puff pastry with water. Carefully set the Jack O' Lantern Pumpkin on top, lining it up with the pumpkin on the bottom. Use your finger to gently press together the edges of the pumpkins.
- Whisk the egg yolk with one tablespoon of water. Brush the egg wash over the tops of the pastries. Sprinkle with the sugar and spice mixture.
- Bake the pies for 15 minutes, until the pumpkins are puffed and golden.
