Mini Pumpkin Cheesecake Pies

Key Ingredient Notes

• Pumpkin puree: use plain pumpkin puree, not pumpkin pie filling, which already has sugar and spices blended in and will throw off the balance here.
• Cream cheese: I always use full-fat cream cheese, softened to room temperature, so the filling beats up smooth instead of lumpy.
• Pie crust: a standard package of refrigerated pie crust works here, not a deep-dish one, since you’ll cut it into smaller circles for the muffin cups. A refrigerated gluten-free pie crust is a good option in place of it, since the filling itself doesn’t contain gluten.
• Heavy whipping cream: I use this here for its rich, creamy texture, and I don’t recommend a lower-fat substitute.
• Warm spices: cinnamon, ginger, nutmeg, and allspice build the same fall flavor as a pre-made pumpkin pie spice blend, with a little more control over the balance.

How to Make Mini Pumpkin Cheesecake Pies

1. Preheat and prep the pan. Heat the oven to 350°F and grease a standard 12-cup muffin tin. You’ll only need 10 of the cups for this batch.
2. Cut the crust into circles. Roll out each pie crust and cut 4-inch circles with a cookie cutter or a small bowl. You should get about 5 circles from each crust, for 10 total.
3. Press the crust into the muffin cups. Gently fit each circle into a muffin cup, working it up the sides to form a little cup shape. Set the pan aside while you make the filling.
4. Beat the cream cheese and sugars. Beat the cream cheese, granulated sugar, and brown sugar together until smooth, about 2 minutes.
5. Add the pumpkin and spices. Add the pumpkin puree, cinnamon, ginger, nutmeg, allspice, and salt, and beat until well blended.
6. Add the egg, cream, and vanilla. Beat in the egg, heavy whipping cream, and vanilla extract until the filling is smooth.
7. Fill the crusts. Divide the filling among the prepared pie cups, filling each one about three-quarters full. PRO TIP: I like to use a small cookie scoop here so the filling comes out even across all 10.
8. Add decorations, if using. If you cut shapes out of the leftover crust, pre-bake them on a parchment-lined sheet until just golden. Then set them on top of the filling before the pies go into the oven.
9. Bake. Bake for 23 to 25 minutes.

How to Store, Freeze, and Reheat Mini Pumpkin Cheesecake Pies

• Make ahead: bake and cool the pies completely, then refrigerate them a day or two before you need them. They’re just as good served cold straight out of the fridge, or let them sit on the counter for 30-40 minutes first.
• Store: in an airtight container in the refrigerator, where they’ll keep for up to 4 days.
• Freeze: since the filling is fully baked and set, it holds up well in the freezer. It doesn’t turn grainy the way raw, unbaked cream cheese can. Cool the pies completely, then freeze them in a single layer on a baking sheet until solid. Once frozen, transfer them to a freezer-safe bag or container, where they’ll keep for up to 2 months. Thaw overnight in the refrigerator before serving.

Ways to Serve Mini Pumpkin Pie Cheesecakes

• Whipped cream and cinnamon: a classic pairing that lets the pumpkin filling stay the star.
• Caramel drizzle: for extra richness, especially if you’re serving these after a big holiday meal.
• Crushed nuts on top: adds crunch against the soft filling and crust.
• A scoop of vanilla ice cream on the side: turns a mini pie into a full dessert plate for a smaller gathering.

Mini Pumpkin Cheesecake Pies Recipe FAQs

More Recipes From Me

• Apple Pie Mini Cheesecakes
• Maple Pecan Mini Cheesecakes
• Mini Cannoli Cheesecakes
• Creme Brulee Pumpkin Cheesecake
• Chocolate Pumpkin Cheesecake
• Pecan Caramel Pumpkin Cheesecake

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