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Product Used In This Recipe

Bundt® Brownie Pan

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Mini Pumpkin Pie Bundts with Chai Whipped Cream

Prep: 10 Minutes

Cook: 35 Minutes

20 Servings

The best part of pumpkin pie made in a mini Bundt pan! These crust-less mini pumpkin pie Bundts take the delicious pie filling and are baked into mini bite desserts, topped with a sweet chai whipped cream and maple pecan topping. A great mini pie alternative on Thanksgiving! (Can be made gluten free and dairy free)

  • Ingredients
    • Pumpkin Pie Bundts:
    • 1 30 oz can pumpkin pie mix
    • 2 eggs
    • 2/3 cup coconut milk
    • 4 Tbsp all-purpose flour
    • 1 tsp vanilla extract
    • 1/2 tsp cinnamon
    • Maple Pecan Topping:
    • 1 cup chopped pecans
    • 1 Tbsp coconut oil
    • 1 Tbsp brown sugar
    • 1 tbsp maple syrup
    • 1 tsp cinnamon
    • Pinch of salt
    • Chai Whipped Cream:
    • 1 cup heavy whipping cream
    • 1/4 cup powdered sugar
    • 1 tsp vanilla extract
    • 1 tsp cinnamon
    • 1/4 tsp nutmeg
    • 1/4 tsp ginger
    • 1/8 tsp cloves
    • 1/8 tsp cardamom
  • Directions


      Preheat oven to 350°F. Prepare Bundt Brownie Pan with baking spray containing flour. Combine first 6 ingredients in a large bowl until fully mixed. Fill each cavity ¾ full or a little over with the pumpkin mixture. Gently tap pan on countertop to remove air bubbles. Bake for 30-35 minutes or until pies begin to pull away from the edges of the pan. Cool in pan for 2-3 minutes before inverting onto a platter. Repeat with remaining mixture.

      Maple Pecan Topping:

      While Bundts are baking, prepare pecan topping. In a small sauce pan over medium-low heat, slowly roast chopped pecans, about 3-5 minutes. Make sure not to burn pecans at this point. Add coconut oil, brown sugar, maple syrup, cinnamon and salt to the pan and thoroughly coat pecans. Saute for another 2 minutes and remove from heat. Set aside until ready to serve.

      Chai Whipped Cream:

      Chill mixer bowl and whisk attachment before making whipped cream. When ready, add all ingredients and beat until stiff peaks form.


      When ready to serve, pipe chai whipped cream in the center of each pumpkin pie Bundt and sprinkle with maple pecan topping. Makes 20 mini Bundts.

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Product Used In This Recipe

Bundt® Brownie Pan

See Product

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