Mini Pumpkin Pies

More pumpkin! It is October after all. I originally made this recipe last year for a Thanksgiving Potluck (Hi MediaVest friends!) and they were so delicious. These two-bite pies are a great alternative to traditional pumpkin pie. The filling is perfectly mild and the whip cream is an obvious, delicious compliment.  This recipe is simple in ingredients and process…and looks adorable on a dessert table! Happy belated Canadian Thanksgiving to that special Canadian roommate of mine xo.

Mini Pumpkin Pies

Yield: 20 pies


    Pumpkin Pie
  • 2 refrigerated ready to roll pie crust (one box)
  • 8 oz. cream cheese, room temperature
  • ½ cup sugar
  • 1 cup canned pumpkin (small can of pumpkin is plenty)
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice (a mixture of cinnamon, ginger, nutmeg, and allspice)
  • Drinking glass/Mug about 4” wide
  • Whip Cream Topping
  • 1 cup heavy cream
  • 4 tablespoons confectioners' sugar, sifted
  • 1 teaspoon vanilla extract
  • Cinnamon to sprinkle on top
  1. Preheat oven to 350°.
  2. On a floured surface, roll out piecrust. Use a rolling pin to roll the dough slightly thinner than how it comes out of the box.
  3. Using rim of the glass like a cookie cutter, press circles from the rolled piecrust.
  4. Press circles of dough into a mini muffin tray alternating every other cup (do not press dough into every cup because they will overlap - for a mini muffin tray with 12 cups, you will only have dough in 6 cups)
  5. Using a fork, press edges down for each pie.
  6. Brush egg whites from one egg on the edges of each pie.
  7. In large mixing bowl, beat cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla extract, and pumpkin pie spice for 3-4 minutes.
  8. Spoon mixture into pie crusts – fill to the top.
  9. Bake for 15 minutes.
  10. Remove pies to cool completely. Place the muffin tin in the freezer to cool quickly before re-using.
  11. For topping: beat together heavy cream, confectioners’ sugar, and vanilla.
  12. Fill a zip lock bag with topping and cut one of the bottom corners. Pipe on to mini pies and sprinkle with cinnamon.
  13. (Recipe adapted from Bakerealla)

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