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Home » Dessert » Pie » Mini Pumpkin Cheesecake Pies

Mini Pumpkin Cheesecake Pies

Created: November 21, 2016 Updated: November 3, 2020 by lyuba 2 Comments

907 shares
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Little individual pies filled with soft pumpkin pie cheesecake filling. A popular holiday treat that has all the great flavors of a pumpkin pie and the creaminess of a cheesecake. 

Mini Pumpkin Cheesecake Pies on a wood cutting board

MINI PUMPKIN CHEESECAKE PIES

As soon as it hits September, my husband starts begging me to make my Pumpkin Cheese cake Pie. It’s all he wants to eat all season long and it’s a must for me to make for Thanksgiving dinner.

These little pumpin cheesecake pies are not just the individual version of the pie, the best part is that they also have MORE crust in every bite. I don’t know about you, but I am super excited to have more crust with every bite of the pie. Little bites of pumpkin heaven indeed.

There are a couple of tips that I also want to mention first, before I let you enjoy the pie. This recipe makes 10 little pies but you can easily double it to serve a bigger crowd. This cheesecake pie can be made into a whole pie and you can follow my recipe HERE.

One more note, I recommend that if you plan on making little decorations out of leftover pie crust, it would be best to pre-bake them first. Just cut out the decorations, lay them out on a baking sheet lined with parchment paper, and bake them in a pre-heated oven until just golden. Place the decorative crust pieces on the pie batter before baking it.

top view of Mini Pumpkin Cheesecake Pies on a cutting board

SOME MORE MINI DESSERT RECIPES TO TRY

Peppermint Oreo Bites

Nutella Stuffed Brownie Bites

Chocolate Peanut Butter Cheesecake Bites

Mini Apple Crumble Bars from Noble Pig

Mini Chocolate Mint Pies from Mom On Timeout

Pecan Pie Bites from Dinners, Dishes, and Desserts

holding the mini Pumpkin Cheesecake Pie

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Mini Pumpkin Cheesecake Pies on a wood cutting board

8 mini pumpkin cheesecake pie on a wooden table.

Mini Pumpkin Cheesecake Pies

Little individual pies filled with soft pumpkin pie cheesecake filling.
5 from 1 vote
Print SaveSaved! Rate
Course: Dessert
Cuisine: American
Keyword: cheesecake, Pies, pumpkin pie
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 10
Author: Lyuba Brooke

Ingredients

  • 1 package of pie crust there are two rolls of crust to the package
  • 3/4 cup pumpkin puree
  • 4 oz cream cheese softened
  • 1/4 cup white granulated sugar
  • 2 Tbsp brown sugar
  • 1 large egg
  • 1/4 cup heavy cream
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp all spice
  • Pinch of salt

Instructions

  • Preheat oven to 350 and grease a muffin baking pan.
  • Roll out pie crust and cut out 4-inch circles using a cookie cutter or something comparable. You should be able to get 5 circles out of each pie crust. Optional: save leftover pie crust to make leaves or other decorations. (Tip: if using decorations, pre-bake them for a few minutes before adding to the mini pies.)
  • Gently place each circle of pie crust into muffin cups, forming a cup. Set aside.
  • Beat cream cheese and sugars until smooth (a couple of minutes).
  • Add pumpkin puree and dry spices, beat until well blended.
  • Add eggs, heavy cream and vanilla. Beat well.
  • Divide the filling among prepared pie cups, filling them 3/4 of the way.
  • Place cut-out decorations on the pumpkin filling, if using any.
  • Bake for 23-25 minutes.

Notes

Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.
Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles

collage of top photo Mini Pumpkin Cheesecake Pies bottom photo mini pumpkin cheesecake pies on a cutting board

LYUBA

ABOUT LYUBA

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...

907 shares

Filed Under: Cheesecake, Dessert, Pie, Pumpkin, Thanksgiving Tagged With: holiday

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.

Comments

  1. John says

    November 21, 2018 at 11:23 am

    5 stars
    Baked the leftover filling in a greased muffin cup with no crust. Came out nice. Next time i would bake the crustless ones a couple minutes more.

    Reply
    • lyuba says

      November 21, 2018 at 1:18 pm

      Oh, I will definitely have to try these crustless! It would make a nice gluten free dessert. Thank you, John!

      Reply

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Well, hey there!

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read More.

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