Sometimes a whole pumpkin pie is too much. These Mini Cheesecake Pumpkin Pies give you just the right amount of pumpkin pie taste. Often, I want a piece of every pie that I make for Thanksgiving, but I just don’t have room. This year, I am making a pie bar where these Mini Cheesecake Pumpkin Pies will be the stars. They are the exact size you need to get a taste of pumpkin pie, but you still have room for other flavors.
Check out my video on KSL Studio 5 where I show you how to organize a Holiday Pie Bar. Now your guests can put together any pie they want. Have pie crust available with pie fillings so your guests can create their own hand pies. Drizzle on a powdered sugar frosting for apple, blueberry, cherry, raspberry, or any other filling you want. Bake pie crust cut into circles in muffin tins and fill them with vanilla and chocolate pudding. Have toppings like coconut, bananas, marshmallows and caramel available to decorate any pie your guests make.
How to Make Mini Cheesecake Pumpkin Pies
1. Get your pie dough ready in a muffin tin. You can make your own pie dough or you can purchase pre-made pie dough. I purchased Pillsbury mini pie crusts. They come in a package with two rolls of pie dough. Each roll has seven mini pie crusts cut out. They come perforated so all you need to do it cut them apart. You can make two more pie crusts with the left over dough for a total of nine. This recipe makes 12 Mini Cheesecake Pumpkin Pies. You will need a whole roll and a few pieces of the second roll.
Using Pre-Made Pie Crust Makes These Easy to Make
2. Make an edge on each circle of pie dough. Roll the pie dough under on the outside edge. Lay the circles down on the counter and push the edges so they get sealed on the back. Gently push each circle into a muffin tin. Push the dough down so it touches the bottom of the pan.
3. Preheat the oven to 400°. You will cook the Mini Cheesecake Pumpkin Pies for 10 minutes at this temperature and then turn the heat down to 350°. Bake them another 25 minutes. Make sure to let them cool to room temperature before putting them in the refrigerator.
4. Drain the canned pumpkin puree. While you are preparing the filling, line a bowl with two paper towels. Place the eight ounces of pumpkin puree in the paper towels. Once both paper towels are filled with liquid the pumpkin is ready to use. Draining the pumpkin puree on paper towels for any recipe creates a thicker and less watery dough or batter.
More Great Pies From Dina’s Diner
5. Beat the room temperature cream cheese with the powdered sugar until it is creamy and smooth. If you do not have room temperature cream cheese, take the metal paper off and place the block of cheese on a plate. Set the plate in the microwave for 1 minute on cook power 2. This will gently warm up the cream cheese to room temperature.
Beat the Cream Cheese and Powdered Sugar Until Creamy
6. Beat two eggs together and add to the cream cheese and powdered sugar mixture. Mix well.
7. Melt the butter in a small bowl in the microwave. I like keeping butter in the paper while melting it. I find it keeps the butter from popping up on the top of my microwave. It only takes 20 seconds in my microwave to melt the butter. Barely melting the butter makes it available to add to the cream cheese and eggs. If it is really hot, wait 5 minutes or so until it is cooler so it will not cook the eggs.
8. Add the butter to the cream cheese and eggs and beat well. Keep beating until everything is well mixed.
9. Drop the cinnamon, ginger, cloves and a pinch of salt onto the drained pumpkin puree. Add the pumpkin puree and all of the spices to the cream cheese egg mixture. Beat well and then add the vanilla. If you want a more intense vanilla flavor, add 1 tsp. vanilla bean paste instead of regular vanilla. You can find vanilla paste at Trader Joe’s.
Is A Whole Pumpkin Pie Too Much For Your Crowd?
10. Drop spoonfuls of pumpkin pie filling into the muffin tin crusts. Using a plastic bag is my favorite way to pipe in the pie filling. I like to fill it up and then cut the corner off. Then I can control the flow of pumpkin filling. You don’t want the pumpkin pie filling any where else besides inside the pie crusts.
11. Place the muffin tin in the 400° oven for 10 minutes. Reduce the heat to 350° and bake for 25 minutes. Cool completely. The inside might seem a little jiggly, but that is exactly what you want.
12. Refrigerate for 4 hours before serving. Serve with whipped cream.
Here are a few products I like to use when making Mini Cheesecake Pumpkin Pies.
When you purchase items from the Amazon links below, I receive a small commission.
Mini Cheesecake Pumpkin Pies
- 1 Muffin Tin, 12 count
- 4 oz. Cream Cheese
- 1 1/2 Cups Powdered Sugar
- 2 Eggs
- 8 oz. Pumpkin Puree
- 1/2 tsp. Cinnamon
- 1/2 tsp. Ginger
- 1/4 tsp. Cloves
- Pinch Salt
- 1 tsp. Vanilla
- 1 Pkg. Pre-made Pie Dough
- Heat oven to 400°.
- Roll out the pie dough and cut 12 – 3 1/2 inch circles.
- The edges need to be rolled under on the outside.
- Push each circle into one muffin tin well.
- Place paper towels in a bowl and place the pumpkin puree inside to drain.
- Beat the cream cheese with the powdered sugar.
- Use a fork to beat the eggs and add to the cream cheese.
- Add the spices to the pumpkin puree.
- Pour the puree and spices into the cream cheese mixture.
- Beat well and then add the vanilla.
- Pipe the filling into the muffin tins with crust.13. Bake for 10 minutes at 400°.
- Reduce the heat to 350° and bake for another 25 minutes.
- Cool completely and top with whipped cream.