Mini Pumpkin Pies with Cinnamon Cheesecake Topping

Pumpkin pie is one of my favorite Thanksgiving treats, and I love adding a twist to the traditional recipe. These Mini Pumpkin Pies with Cinnamon Cheesecake Topping are my favorite, and they’re the perfect addition to your holiday table!

These Mini Pumpkin Pies with Cinnamon Cheesecake Topping are the perfect addition to your Thanksgiving table! | Hello Little Home

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You are going to love these bite-sized Mini Pumpkin Pies with Cinnamon Cheesecake Topping! They have all the flavors of classic pumpkin with the addition of a luscious cinnamon-spiced cheesecake topping, which is oh so good.

These Mini Pumpkin Pies with Cinnamon Cheesecake Topping are the perfect addition to your Thanksgiving table! | Hello Little HomeI first shared the recipe for these Mini Pumpkin Pies with Cinnamon Cheesecake Topping last year on The Pinning Mama. Since creating the recipe, I’ve made the pies so many times that I knew I had to share the recipe here, too.

These mini pies were a hit last Thanksgiving, and even my husband (who’s not a fan of traditional pumpkin pie) loves them!

These Mini Pumpkin Pies with Cinnamon Cheesecake Topping are the perfect addition to your Thanksgiving table! | Hello Little HomePlus, how cute are they?!? Seriously, I can’t think of a more adorable pie.

Cute AND delicious, these easy to make Mini Pumpkin Pies with Cinnamon Cheesecake Topping are the perfect ending to your Thanksgiving dinner!

Mini Pumpkin Pies with Cinnamon Cheesecake Topping

Yield: Makes 24 Mini Pumpkin Pies

Mini Pumpkin Pies with Cinnamon Cheesecake Topping

Ingredients

    For Crust:
  • 1 1/4 cups flour
  • 1/4 tsp. salt
  • 1/2 cup butter (cold), cubed
  • 2 – 4 tbsp. ice water
  • For Pumpkin Filling:
  • 1 large egg
  • 1 cup pumpkin
  • 3 tbsp. sugar
  • 2 tbsp. milk
  • 1 tsp. vanilla
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. ginger
  • 1/4 tsp. salt
  • Pinch each: cloves and allspice
  • For Cinnamon Cheesecake Topping:
  • 1/4 cup heavy cream
  • 4 oz. cream cheese, at room temperature
  • 1/4 cup powdered sugar
  • 1/2 tsp. cinnamon
  • 1/2 tsp. vanilla

Instructions

    Prepare crust:
  1. Add flour and salt to a food processor bowl and pulse to combine.
  2. Add butter to flour mixture and pulse until it looks like small crumbs.
  3. Sprinkle mixture with 2 tbsp. ice water.
  4. Pulse until dough holds together when pressed with your hands. Add additional ice water, 1 tablespoon at a time, if necessary.
  5. Dump dough onto a cutting board and press into a ball. Flatten into a thick disk.
  6. Wrap dough in plastic wrap and refrigerate for half an hour.
  7. Prepare pumpkin filling:
  8. Lightly beat egg in a medium bowl.
  9. Add pumpkin through allspice and mix until well combined.
  10. Assemble pies:
  11. Preheat oven to 350 degrees. Spray 2 mini muffin pans (or enough pans for 24 mini pumpkin pies) lightly with nonstick cooking spray.
  12. Remove dough from refrigerator, unwrap, and place on a lightly floured board.
  13. Use a rolling pin to roll dough to about 1/8-inch thick.
  14. Cut out 24 circles, using a 2-inch cutter or drinking glass. (I used a champagne glass.) Gather scraps and re-roll dough to get enough circles, if needed.
  15. Gently press circles into muffin pan, making sure dough touches sides of pan and reaches to the top of the pan.
  16. Fill each crust with pumpkin filling (about a heaping teaspoon each).
  17. Place muffin pans in preheated oven and bake until pumpkin filling is set and tops have started to brown, about 25 minutes.
  18. Remove pies from oven and allow to cool completely before adding topping.
  19. Make mini leaves (optional):
  20. While pies are baking, use a sharp knife to cut out mini leaves about ¾-inch long from dough scraps.
  21. Place the leaves on a baking sheet coated with nonstick spray.
  22. Use the back of your knife to press a line down the center of each leaf.
  23. On either side of this line add a few lines for the leaf veins.
  24. Brush the tops of the leaves with a little oil.
  25. Refrigerate leaves until pies are done, then place in oven and bake for 5 - 10 minutes, or until golden brown.
  26. Remove from oven and set aside to cool.
  27. Prepare cheesecake topping:
  28. Place heavy cream in stand mixer bowl.
  29. Use whisk attachment to whip cream until stiff peaks form.
  30. Scrape whipped cream in a small bowl and set aside.
  31. Add cream cheese to mixer bowl (no need to clean) and use the paddle attachment to beat cream until completely smooth.
  32. Add powdered sugar, vanilla, and cinnamon to cream cheese. Mix until completely combined.
  33. Use a spatula to gently fold 1/2 of the whipped cream into the cream cheese mixture.
  34. Fold the remaining whipped cream into the cream cheese.
  35. Finish pies:
  36. Fill a pastry bag with the cinnamon cream cheese mixture.
  37. Top each pie with a swirl of cheesecake and a sprinkle of cinnamon.
  38. Decorate each pie with a pastry leaf, if using.
  39. Serve immediately or refrigerate until ready to serve. Enjoy!

Notes

If you don't have a food processor, you can prepare the crust by hand. Add the butter to the flour using a fork or your hands. Then stir in water until dough begin the form.

The cheesecake mixture can also be prepared with a hand mixer or by hand, if you do not have a stand mixer.

http://hellolittlehome.com/mini-pumpkin-pies-with-cinnamon-cheesecake-topping/

These Mini Pumpkin Pies with Cinnamon Cheesecake Topping are the perfect addition to your Thanksgiving table! | Hello Little HomeYum … I just want to take a bite. Pumpkin + cheesecake = perfection!

These Mini Pumpkin Pies with Cinnamon Cheesecake Topping are the perfect addition to your Thanksgiving table! | Hello Little HomeWhat is your favorite pumpkin treat?Save

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These look so good. I have been all about the pumpkin this season.

This is the most adorable thing ever…like seriously perfect, store bought!

Ooh la la! These look yum!!!

Linda and Alex @ Veganosity

Congrats on your first post at the Pinning Mama! I went over there to comment on these gorgeous little pies.

[…] thing I love is anything miniature! From Mini Pumpkin Pies to Mini Pizzas, I love a tiny twist on any […]

These look mini pumpkin pies look amazing!
Thanks for sharing the recipe with us at Cooking and Crafting with J & J.

These almost look too cute to eat…almost! 🙂

Thanks for joining Cooking and Crafting with J & J!

This is so cute! I love the little leaf cut-out

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