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Easy Mini Cream Cheese Pumpkin Pies Recipe

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4 from 4 reviews

  • Author: Sara
  • Total Time: 45 minutes
  • Yield: 32 mini pies

Description

These Easy Mini Cream Cheese Pumpkin Pies are a delightful fall treat combining a creamy pumpkin filling with a crisp mini pie crust. Perfect for holiday gatherings or everyday indulgence, this recipe yields 32 bite-sized pies packed with warm pumpkin spice flavor and luscious cream cheese frosting, all made from scratch using simple ingredients and store-bought pie crusts.

Ingredients

Pumpkin Cream Cheese 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)

Pie Crusts

  • 2 9-inch pie crusts, store-bought or homemade
  • Flour, for dusting
  • Pie weights, dried beans, or dried rice (for blind baking)
  • Paper cupcake liners (for lining crusts during blind baking)

Instructions

  1. Whip the Cream: Pour the cold heavy whipping cream into a large mixing bowl. Using a stand mixer or hand mixer fitted with a whip attachment, beat the cream on medium-high speed until stiff peaks form, about 4-5 minutes. Transfer the whipped cream to a separate bowl and refrigerate for later use.
  2. Prepare the Cream Cheese Mixture: In the same mixing bowl, beat the softened cream cheese and powdered sugar using a paddle attachment or hand beaters until completely smooth and creamy. Add the pumpkin purée, vanilla extract, pumpkin pie spice, cinnamon, and cardamom, mixing until fully combined and smooth.
  3. Fold in Whipped Cream: Gently fold half of the whipped cream into the pumpkin-cream cheese mixture, being careful not to deflate the whipped cream. Then fold in the remaining whipped cream until the filling is fluffy and thoroughly combined.
  4. Chill Filling: Cover the bowl with plastic wrap or a bowl cover and refrigerate the filling while preparing the pie crusts.
  5. Preheat Oven: Preheat the oven to 375°F (190°C). Lightly dust a clean surface with flour for rolling out dough.
  6. Roll and Cut Pie Crusts: Roll out one pie crust to about 1/8-inch thickness. Using a 3 to 3 1/2-inch round biscuit cutter, cut as many dough circles as possible. Re-roll scraps and repeat with the second crust. You should have approximately 32 dough circles total.
  7. Line Cupcake Pans: Transfer the dough circles to the cups of a cupcake pan using an offset spatula or butter knife. Press each dough circle evenly into the cups, using a pastry tamper or the bottom of a shot glass to gently push dough into edges and bottoms. Dock the bottom of each crust with a fork to prevent puffing during baking. Refrigerate the crust-lined pans for 15-30 minutes until very cold.
  8. Blind Bake Crusts: Place a paper cupcake liner in each dough cup and fill with pie weights, dried beans, or dried rice. Bake at 375°F (190°C) for 15-16 minutes until edges are golden and crusts are set.
  9. Remove Liners and Finish Baking: Carefully remove the paper liners and weights. If liners stick, bake another 2-3 minutes until they release easily. Bake crusts uncovered for another 5-7 minutes until crisp and deep golden brown. Allow crusts to cool for 10-15 minutes in the pan, then transfer to a wire rack to cool completely.
  10. Assemble Mini Pies: Just before serving, spoon the chilled pumpkin filling into a piping bag fitted with a large round tip (or use a zipper bag with a corner cut off). Pipe the filling evenly into each cooled mini crust. Garnish with whipped cream, pie crust leaves, or a sprinkle of pumpkin pie spice as desired. Serve immediately and enjoy!

Notes

  • Use canned pumpkin purée, not pumpkin pie filling, to control sweetness and texture.
  • Make sure heavy cream is very cold before whipping for best volume.
  • Do not overmix when folding the whipped cream into the filling to keep it light and airy.
  • Blind baking the crusts ensures they stay crisp and do not become soggy.
  • Allow crusts to cool completely before filling to prevent melting the filling.
  • Mini pies can be garnished with whipped cream or decorative pie crust leaves for a festive touch.
  • If you have leftover filling, it can be stored covered in the refrigerator for up to 3 days.
  • For easier cleanup, line cupcake pans with silicone liners if available.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/easy-mini-cream-cheese-pumpkin-pies-recipe/