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Pumpkin Pie Surprise Quiche Minis

Prep Time 25 mins
Cook Time 30 mins
Course Appetizer
Cuisine American
Servings 24


  • mini muffin pan


  • 1 refrigerated pie crust dough round or homemade pie crust dough
  • 2 cups diced ham [Honeybaked ham or any flavorful dinner ham]
  • 1 large sweet onion diced
  • 1 T butter
  • olive oil
  • 1 cup pumpkin
  • 1/2 tsp pumpkin pie spice
  • 3 oz low fat cream cheese
  • 1/4 cup shaved Parmesan cheese plus a little extra for topping


  • Saute onion in butter with a drizzle of olive oil, low and slow until onion is caramelized, about 20-25 minutes.
  • Meanwhile, roll dough into a large circle, and if you’re using the dough round, roll it out to increase it’s size by about 1 inch. Using a cookie cutter or small glass, cut circles of dough slightly larger in diameter than your mini muffin tin cup. Re-roll scraps as necessary. I was able to get 24 out of one dough round. Spray mini muffin tins generously with cooking oil spray. Gently stretch each dough round just a little and lightly place inside muffin tin cups..
  • When onions are caramelized, add ham and let cook for a few minutes to brown. Add pumpkin, pumpkin pie spice and cream cheese and stir until melted. Stir in Parmesan. Fill each dough round generously, these will not expand during cooking so fill them to the top. Top each quiche with a little more cheese.
  • Bake at 350 for about 30 minutes, until crust is golden. Let sit in pan for 5 minutes and then gently remove, easing out with the tip of a knife or a small spoon. Makes 24
Keyword Fall, ham and cheese, mini pies, pumpkin appetizer, pumpkin pie, quiche, Thanksgiving