If you have a soft spot for fall flavors and love a creamy, dreamy dessert, then you are absolutely going to adore this Easy Mini Cream Cheese Pumpkin Pies Recipe. These delightful bite-sized pies combine the velvety richness of cream cheese, the natural sweetness of pumpkin purée, and a warm hug of classic pumpkin pie spices—all nestled inside perfectly golden, flaky mini crusts. Whether you’re hosting a cozy gathering or just craving a sweet treat that feels homemade yet effortlessly elegant, this recipe delivers big on comfort and taste in every single mini pie.

Ingredients You’ll Need

In a clear glass bowl on a white marbled surface, there are four separate layers of ingredients ready to be mixed. The bottom layer is a smooth off-white base that spreads around the sides of the bowl. On top of this, to the right, lies a bright orange mash with a soft and slightly chunky texture. To the left of the orange layer, there is a dark, thick syrup-like liquid. Above these and slightly overlapping, a layer of light brown powder is spread unevenly. The mixture is set in a round, clear bowl, viewed from above. Photo taken with an iphone --ar 4:5 --v 7

To make these mini pumpkin pies as irresistibly smooth and flavorful as possible, we stick to simple, wholesome ingredients that each play a key role. From the richness of the cream cheese, to the spice blend that gives the pies their cozy character, every component adds something special.

Heavy whipping cream: Whipped to soft peaks, it’s the secret to that light, fluffy texture.
Full-fat cream cheese, softened: Adds luxurious creaminess and tangy depth.
Powdered sugar: Sweetens the filling gently without graininess.
Canned pumpkin purée: Brings authentic pumpkin flavor and moisture—not pumpkin pie filling!
Pure vanilla extract: Elevates every bite with subtle floral notes.
Pumpkin pie spice: The magical blend of cinnamon, nutmeg, ginger, and cloves that screams autumn.
Cinnamon: Reinforces warm spice notes and balances sweetness.
Cardamom (optional): Adds an exotic touch that pairs beautifully with pumpkin.
Pie crusts: Store-bought or homemade, these form the flaky, buttery base for the mini pies.

How to Make Easy Mini Cream Cheese Pumpkin Pies Recipe

Step 1: Whip the Cream

Begin by pouring cold heavy whipping cream into a large mixing bowl. Using a hand or stand mixer fitted with a whisk attachment, whip the cream on medium-high speed until soft peaks form. This takes about 4 to 5 minutes. Set the whipped cream aside in the refrigerator to keep it chilled while you prepare the rest of the filling.

Step 2: Mix the Cream Cheese and Sugar

In the same mixing bowl (after transferring the whipped cream out), beat the softened cream cheese with powdered sugar until the mixture is completely smooth and creamy. This step ensures the filling will be perfectly silky and lump-free.

Step 3: Add Pumpkin and Spices

Stir in the pumpkin purée, vanilla extract, pumpkin pie spice, cinnamon, and optional cardamom. Mix everything thoroughly until the pumpkin and spices are fully incorporated, creating that iconic pumpkin pie flavor profile everyone loves.

Step 4: Fold in the Whipped Cream

Gently fold the whipped cream into the pumpkin-cream cheese mixture in two batches. This must be done carefully so the airiness of the whipped cream is preserved, giving you a light, fluffy filling rather than a dense one.

Step 5: Chill the Filling

Cover the bowl with plastic wrap or a bowl cover and refrigerate the filling while you prepare the pie crusts. Chilling helps the filling set and meld the flavors together beautifully.

Step 6: Prepare the Pie Crusts

Preheat your oven to 375°F (190°C). Lightly flour your surface and roll out one pie crust to about 1/8 inch thickness. Using a biscuit cutter around 3 to 3.5 inches in diameter, cut out as many circles as possible. Re-roll scraps to get the full 32 circles from two pie crusts.

Step 7: Shape and Bake the Crusts

Press each dough circle gently into the cups of a cupcake pan, using a pastry tamper or a small glass to press the dough firmly into edges and bottoms. Dock the bottoms with a fork to avoid bubbling. Refrigerate the crust-lined pan for 15-30 minutes to chill the dough before baking.

Step 8: Blind Bake the Crusts

Place a paper cupcake liner in each crust and fill with pie weights, dried beans, or rice. Bake for 15-16 minutes until edges turn golden. Remove liners and weights carefully. Bake uncovered for another 5-7 minutes until the crusts achieve a deep golden crispness. Let cool completely on a wire rack.

Step 9: Assemble the Mini Pies

Transfer the chilled filling into a piping bag fitted with a large round tip, or use a resealable bag with a corner snipped off. Pipe the creamy pumpkin filling evenly into each cooled crust shell. Add any decorative touches like a dollop of whipped cream or little pie crust leaves, and your mini pies are ready to impress!

How to Serve Easy Mini Cream Cheese Pumpkin Pies Recipe

The image shows multiple small round pies with a golden brown crust that has a wavy edge. Each pie is filled with a smooth, creamy light orange filling that looks soft and slightly glossy. One pie near the bottom center is being filled with more of the orange filling from a metal tool. The pies sit on a dark surface with a rough texture between them. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of extra pumpkin pie spice on top immediately lifts the appearance and aroma. You can also add a swirl of freshly whipped cream or tiny candied pumpkin seeds for an unexpected crunch and sweet contrast.

Side Dishes

Serve these delightful minis alongside a hot cup of coffee, spiced chai tea, or a comforting mug of apple cider. Their sweet creaminess pairs beautifully with warm, spiced beverages and seasonal fruit salads.

Creative Ways to Present

Place the mini pies on a rustic wooden board surrounded by autumn leaves and cinnamon sticks for an inviting, cozy vibe. For a party, display them on a tiered dessert stand to create a stunning centerpiece that invites guests to indulge.

Make Ahead and Storage

Storing Leftovers

Keep any leftover mini pies refrigerated in an airtight container for up to 3 days. They maintain their creamy texture well, which makes them perfect for enjoying a day or two later.

Freezing

You can freeze the mini pies before assembling by wrapping the baked crusts tightly and freezing for up to one month. For the filling, it’s best enjoyed freshly made, but crumbled pie pieces can be frozen for use in pumpkin parfaits or desserts.

Reheating

Since these pies are served chilled, reheating is not necessary. If you prefer, allow refrigerated pies to sit at room temperature for 15 minutes before serving to bring out the flavors fully.

FAQs

Can I use homemade pie crust instead of store-bought?

Absolutely! Homemade pie crust works wonderfully and often gives an extra buttery flavor and flaky texture that complements the creamy filling beautifully.

Is it possible to make these vegan or dairy-free?

While this recipe relies heavily on cream cheese and whipping cream for its signature texture, you can experiment with dairy-free cream cheese and coconut cream. Just keep in mind the texture and flavor might vary slightly.

Why do you fold whipped cream into the mixture?

Folding preserves the airiness of the whipped cream, which gives the filling a light and fluffy texture rather than a dense, heavy one.

Can I prepare these mini pies without pumpkin pie spice?

You could substitute with individual spices like cinnamon, nutmeg, and ginger to taste, but pumpkin pie spice blends are designed to capture the classic flavor. It’s worth keeping on hand for this recipe!

How long do mini pies last in the fridge?

Stored properly in an airtight container, these mini pumpkin pies stay fresh and delicious for up to 3 days.

Final Thoughts

There is something truly magical about these bite-sized pumpkin treats that makes fall feel even cozier. The Easy Mini Cream Cheese Pumpkin Pies Recipe is one of those feel-good desserts that everyone will love, from your first forkful to the last crumb. Don’t hesitate to whip up a batch—you’ll be hooked on the creamy texture and festive flavors in no time. Trust me, once you try making and sharing these mini pies, they’ll become your go-to pumpkin dessert every season!