Mini Shell Pumpkin Pies with Brown Sugar Cream

Overall Rating
(45 votes, average: 2.98 out of 5)
No Reviews       Write a Review         Views 8470
dessert tarts

Whip up tasty bite-sized dessert tarts in just thirty minutes?? Yes, yes you can!

  • 2 eggs, beaten
  • 1 can (30 ounces) pumpkin pie mix, such as Libby’s® Easy Pumpkin Pie Mix
  • 2/3 cup evaporated milk
  • 2 1/2 teaspoons pure maple syrup
  • 4 packages (15 count, each) Athens® Mini Fillo Shells
  • 3 teaspoons brown sugar
  • 2/3 cup heavy cream
  • 1/4 teaspoon cinnamon


  1. Preheat oven to 350⁰F. In a medium bowl, combine eggs, pumpkin pie mix, evaporated milk and syrup, beating until smooth. Spoon filling into shells. Bake for 15 minutes or until filling is set.
  2. While pies are baking, make the topping. Place brown sugar in the chilled bowl of an electric mixer. Whisk in the heavy cream until stiff peaks form. Once pies are cool, pipe or spoon whipped cream on top of each and sprinkle with cinnamon.

For a shortcut, use prepared whipped topping and sprinkle with a pinch of cinnamon and brown sugar.
Nutritional Info:
Serving size: 1 shell (14g); Calories: 25; Calories from Fat: 10; Total Fat: 1g; Saturated Fat: 0g; Trans Fat: 0g; Cholesterol: 5mg; Sodium: 20mg; Total Carbohydrates: 3g; Dietary Fiber: 0g; Sugars: 2g; Protein: 1g

print email facebook twitter compact print


Download or Order Recipe Books



Recipe Reviews

Overall Rating
(45 votes, average: 2.98 out of 5)

Leave a Review

Your email address will not be published.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



Not Signed Up for Recipes?


Enter your email address to receive our free monthly newsletter featuring new, seasonal recipes.