• Prep Time:
  • Cooking Time:
  • Serves: 24 Mini Pumpkin Pies

Mini Pumpkin Pies with Cinnamon Cheesecake Topping

  • Recipe Submitted by on

Category: Holiday, Kids, Cheesecakes, Pies

 Ingredients List

  • For Crust:
  • 1 1/4 cups flour
  • 1/4 tsp. salt
  • 1/2 cup butter (cold), cubed
  • 2 ”“ 4 tbsp. ice water
  • For Pumpkin Filling:
  • 1 large egg
  • 1 cup pumpkin
  • 3 tbsp. sugar
  • 2 tbsp. milk
  • 1 tsp. vanilla
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. ginger
  • 1/4 tsp. salt
  • Pinch each: cloves and allspice
  • For Cinnamon Cheesecake Topping:
  • 1/4 cup heavy cream
  • 4 oz. cream cheese
  • 1/4 cup powdered sugar
  • 1/2 tsp. cinnamon
  • 1/2 tsp. vanilla


Prepare Crust:
1. Add flour and salt to a food processor bowl and pulse to combine.
2. Add butter to flour mixture and pulse until it looks like small crumbs.
3. Sprinkle mixture with 2 tbsp. ice water.
4. Pulse until dough holds together when pressed with your hands. Add additional ice water, 1 tablespoon at a time, if necessary.
5. Dump dough onto a cutting board and press into a ball. Flatten into a thick disk.
6. Wrap dough in plastic wrap and refrigerate for half an hour.

Prepare Pumpkin Filling:
1. Lightly beat egg in a medium bowl.
8. Add pumpkin through allspice and mix until well combined.

Assemble Pies:
9. Preheat oven to 350 degrees. Spray 2 mini muffin pans (or enough pans for 24 mini pumpkin pies) lightly with nonstick cooking spray.
10. Remove dough from refrigerator, unwrap, and place on a lightly floured board.
11. Use a rolling pin to roll dough to about 1/8-inch thick.
12. Cut out 24 circles, using a 2-inch cutter or drinking glass. (I used a champagne glass.) Gather scraps and re-roll dough to get enough circles, if needed.
13. Gently press circles into muffin pan, making sure dough touches sides of pan and reaches to the top of the pan.
14. Fill each crust with pumpkin filling (about a heaping teaspoon each).
15. Place muffin pans in preheated oven and bake until pumpkin filling is set and tops have started to brown, about 25 minutes.
16. Remove pies from oven and allow to cool completely before adding topping.

Make Mini Leaves (optional):
17. While pies are baking, use a sharp knife to cut out mini leaves about ¾-inch long.
18. Place the leaves on a baking sheet coated with nonstick spray.
19. Use the back of your knife to press a line down the center of each leaf.
20. On either side of this line add a few lines for the leaf veins.
21. Brush the tops of the leaves with a little oil.
22. Refrigerate leaves until pies are done, then place in oven and bake for 5 - 10 minutes, or until golden brown.
23. Remove from oven and set aside to cool.
24. Prepare Cheesecake Topping:
25. Place heavy cream in stand mixer bowl.
26. Use whisk attachment to whip cream until stiff peaks form.
27. Scrape whipped cream in a small bowl and set aside.
28. Add cream cheese to mixer bowl (no need to clean) and use the paddle attachment to beat cream until completely smooth.
29. Add powdered sugar, vanilla, and cinnamon to cream cheese. Mix until completely combined.
30. Use a spatula to gently fold 1/2 of the whipped cream into the cream cheese mixture.
31. Fold the remaining whipped cream into the cream cheese.

Finish Pies:
32. Fill a pastry bag with the cinnamon cream cheese mixture.
33. Top each pie with a swirl of cheesecake and a sprinkle of cinnamon.
Finish each pie with a pastry leaf, if using.

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