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!
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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.
I 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!
Cute AND delicious, these easy to make Mini Pumpkin Pies with Cinnamon Cheesecake Topping are the perfect ending to your Thanksgiving dinner!
- 1 1/4 cups flour
- 1/4 tsp. salt
- 1/2 cup butter (cold), cubed
- 2 – 4 tbsp. ice water
- 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
- 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
- Add flour and salt to a food processor bowl and pulse to combine.
- Add butter to flour mixture and pulse until it looks like small crumbs.
- Sprinkle mixture with 2 tbsp. ice water.
- Pulse until dough holds together when pressed with your hands. Add additional ice water, 1 tablespoon at a time, if necessary.
- Dump dough onto a cutting board and press into a ball. Flatten into a thick disk.
- Wrap dough in plastic wrap and refrigerate for half an hour.
- Lightly beat egg in a medium bowl.
- Add pumpkin through allspice and mix until well combined.
- Preheat oven to 350 degrees. Spray 2 mini muffin pans (or enough pans for 24 mini pumpkin pies) lightly with nonstick cooking spray.
- Remove dough from refrigerator, unwrap, and place on a lightly floured board.
- Use a rolling pin to roll dough to about 1/8-inch thick.
- 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.
- Gently press circles into muffin pan, making sure dough touches sides of pan and reaches to the top of the pan.
- Fill each crust with pumpkin filling (about a heaping teaspoon each).
- Place muffin pans in preheated oven and bake until pumpkin filling is set and tops have started to brown, about 25 minutes.
- Remove pies from oven and allow to cool completely before adding topping.
- While pies are baking, use a sharp knife to cut out mini leaves about ¾-inch long from dough scraps.
- Place the leaves on a baking sheet coated with nonstick spray.
- Use the back of your knife to press a line down the center of each leaf.
- On either side of this line add a few lines for the leaf veins.
- Brush the tops of the leaves with a little oil.
- Refrigerate leaves until pies are done, then place in oven and bake for 5 - 10 minutes, or until golden brown.
- Remove from oven and set aside to cool.
- Place heavy cream in stand mixer bowl.
- Use whisk attachment to whip cream until stiff peaks form.
- Scrape whipped cream in a small bowl and set aside.
- Add cream cheese to mixer bowl (no need to clean) and use the paddle attachment to beat cream until completely smooth.
- Add powdered sugar, vanilla, and cinnamon to cream cheese. Mix until completely combined.
- Use a spatula to gently fold 1/2 of the whipped cream into the cream cheese mixture.
- Fold the remaining whipped cream into the cream cheese.
- Fill a pastry bag with the cinnamon cream cheese mixture.
- Top each pie with a swirl of cheesecake and a sprinkle of cinnamon.
- Decorate each pie with a pastry leaf, if using.
- Serve immediately or refrigerate until ready to serve. Enjoy!
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.