Description
These easy mini cream cheese pumpkin pies combine a luscious pumpkin and cream cheese filling with perfectly baked mini pie crusts. Ready in just 45 minutes, these bite-sized desserts are perfect for fall gatherings or holiday treats, offering creamy, flavorful bites with a festive touch of pumpkin pie spice.
Ingredients
Filling
- 240 milliliters heavy whipping cream (1 cup)
- 226 grams full-fat cream cheese, softened (8 ounces)
- 150 grams powdered sugar (1 1/4 cups)
- 230 grams canned pumpkin purée (not pumpkin pie filling) (1 cup)
- 2 teaspoons pure vanilla extract
- 2 teaspoons pumpkin pie spice (plus more for garnish)
- 1 teaspoon cinnamon
- 1/4 teaspoon cardamom (optional)
Crust
- 2 9-inch pie crusts (store-bought or homemade)
- Flour, for dusting
- Paper cupcake liners
- Pie weights, dried beans, or dried rice for blind baking
Instructions
- Make the Pumpkin Pie Dip: Pour cold heavy whipping cream into a large mixing bowl and whip with a stand mixer or hand mixer until stiff peaks form, about 4-5 minutes. Transfer whipped cream to a separate bowl and refrigerate.
- Prepare the Cream Cheese Mixture: In the same bowl, beat softened cream cheese and powdered sugar until smooth. Add pumpkin purée, vanilla extract, pumpkin pie spice, cinnamon, and cardamom, mixing until well combined.
- Fold in Whipped Cream: Gently fold the whipped cream into the pumpkin-cream cheese mixture in two batches, taking care to keep the mixture fluffy. Cover and refrigerate the filling until ready to use.
- Preheat and Prepare for Crust: Preheat the oven to 375°F (190°C). Lightly dust a surface with flour and roll out one pie crust to about 1/8-inch thickness.
- Cut and Prepare Crust Circles: Use a 3 to 3 1/2-inch round biscuit cutter to cut out dough circles, reroll scraps to cut more. Repeat with the second pie crust for about 32 circles total.
- Line Muffin Pan: Transfer dough circles to the cups of a cupcake pan. Press them gently into shape using a pastry tamper or shot glass; dock the bottoms with a fork. Refrigerate the crusts for 15-30 minutes to chill.
- Blind Bake the Crusts: Place a paper cupcake liner in each crust, fill with pie weights/dried beans/rice, and bake for 15-16 minutes until edges are golden and crusts are set.
- Finish Baking Crusts: Remove paper liners carefully; if sticking, bake an additional 2-3 minutes. Then bake uncovered for 5-7 minutes until crusts are crisp and deep golden-brown. Let cool on a wire rack completely.
- Assemble the Mini Pies: Fill a piping bag with the pumpkin filling. Pipe filling evenly into cooled crusts. Garnish with whipped cream or pie crust leaves as desired. Serve immediately and enjoy!
Notes
- Use canned pumpkin purée rather than pumpkin pie filling for best texture and flavor control.
- Be gentle when folding whipped cream into the filling to keep the mixture light and airy.
- Chilling the crusts before baking helps prevent shrinking and maintains shape.
- Blind baking with weights prevents bubbling and ensures a crisp crust.
- Use fresh pumpkin pie spice or substitute with a mix of cinnamon, nutmeg, ginger, and cloves if unavailable.
- The mini pies are best served fresh but can be refrigerated for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
