Mini Holiday Pies: Chocolate Hazelnut & Pumpkin Pies

These mini Holiday pies are pretty and delicious. Sure to impress your guests and even though I’m highlighting 2 of my favorite flavors: Chocolate Hazelnut & Pumpkin, feel free to make them using your favorite pie fillings. The options are endless. They’re easy to make and the perfect mini dessert for your Holiday table.

The Crust

I love it when I have a basic recipe that can be used in several different ways. In this case, I’m using my shortbread cookie recipe as the crust for these pies. We made our pumpkin pies this same in our cafe and sold out year after year. The crust is buttery, sweet, and addictive. It holds the filling perfectly and requires some basic pantry staples.

• all-purpose flour
• confectioner’s sugar
• granulated sugar
• salt
• pure vanilla extract
• unsalted butter

The Pie Fillings

Make these mini Holiday pies using your favorite fillings. It can be as simple as scooping some of your favorite chocolate hazelnut spread, jam, or apple pie filling into the center and baking them. Here are some of my favorites:

• Pumpkin filling
• Apple pie filling
• Chocolate hazelnut spread
• Chocolate ganache
• Cream cheese and your favorite jam
• Almond frangipane with apricot jam
• Blueberry pie filling
• Almond frangipane with apples or pears

Make-Ahead Intructions

I love recipes that can be made way ahead of time and stored in the freezer. And these are perfect because you can make an extra batch (one for a party and the other for snack-attacks) and freeze them. Bake one for tea time or bake them all for a party.

• Assemble the unbaked pies and chill them in the freezer until they are frozen solid.
• Transfer the pies into freezer safe bags or containers and keep frozen for up to 2 months.
• Bake them frozen in the cupcake pans when ready to serve.
• they may be thawed overnight in the refrigerator.

Watch the Video Tutorial

Continue to Content

Mini Holiday Pies: Pumpkin & Nutella

Yield: about 22 mini pies

Print

Ingredients

For the Crust:

• ​3/4 pound unsalted butter, softened at room temperature
• 1/2 cup granulated sugar
• 1/2 cup confectioner's sugar
• 1/2 teaspoon salt
• ​2 teaspoons pure vanilla extract
• 3 cups all purpose flour

The Pumpkin Filling:

• 8 ounces (150g) cream cheese, soft and at room temperature
• 2 ounces (57g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 1/4 teaspoon salt
• 2 cups (425g) pumpkin puree
• 3 egg yolks, at room temperature
• 1 cup (237ml) milk, at room temperature
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cinnamon

The Chocolate Hazelnut Filling:

• your favorite chocolate hazelnut spread

Instructions

Make the Crust:

In the bowl of a tabletop mixer that has been fitted with the paddle attachment, add the butter, sugar, vanilla extract, and salt. Beat until fluffy.

Add the flour in a few batches until incorporated.

Line 2 cupcake pans with parchment liners.

Create 1.5 oz. sized balls of shortbread (about the size of a small clementine) and place the balls in the cupcake pan.

Note: Reserve some of the shortbread dough on the side if you'd like to add a topping to the pies.

Evenly spread the dough to cover the inside of the cupcake liners.

Make the Pumpkin Filling:

Note: There will be leftover filling. Make a half batch of it if you don't want to have any leftovers.

Combine the cream cheese, butter, sugar, and salt in the bowl of a mixer fitted with the paddle attachment. Beat until smooth.

Add the eggs and beat until incorporated.

Add the remaining filling ingredients and beat until smooth.

Assemble the Mini Pies:

Pour the pumpkin filling into the shortbread crusts. The best way to do this is with an ice cream scoop.

For the Chocolate Hazelnut Pies, using a mini ice cream scoop, add some chocolate hazelnut spread to the center of the crust.

Pinch off some shortbread dough that you have reserved and add to the top of the chocolate pies.

Preheat the oven to 350 °F, 180 °C.

Chill the pies in the freezer for 15-20 minutes while the oven preheats.

Bake the pies on the center rack for 40-45 minutes. The crust will be golden and the filling will have set.

Cool completely and serve with tea or coffee.

Notes

The pies can be stored in the freezer (unbaked) for up to 2 months.

Instead of chocolate hazelnut spread, fill the pies with homemade chocolate ganache.

The pumpkin-filled pies taste best chilled. Refrigerate them for a few hours until they're cool.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Merenda Hazelnut Spread 1000gr / 35.27oz Family Size
• 
  Green Direct Cupcake Liners - Standard Size Cupcake Wrappers to use for Pans or carrier or on stand - White Paper Baking Cups Pack of 500
• 
  Nordic Ware Natural Aluminum Commercial Muffin Pan, 12 Cup
• 
  Norpro Stainless Steel Scoop, 25MM (.5 Tablespoon)