These Mini Pumpkin Pies with Cinnamon Cheesecake Topping are a fun and delicious twist on the classic Thanksgiving dessert!
This post contains affiliate links.
Pumpkin pie is one of my favorite Thanksgiving treats. It just isn’t turkey day without a slice or two of that yummy pie!
Of course, I can never resist adding a twist traditional recipes, and pumpkin pie is no exception.
It doesn’t get much cuter, or more delicious, than these Mini Pumpkin Pies with Cinnamon Cheesecake Topping. They’re my new Thanksgiving favorite, and even my husband (who is no fan of pumpkin pie) likes them.
You are going to love these Mini Pumpkin Pies bites, too. They have all the flavors of the classic pumpkin pie with the addition of a luscious cinnamon-spiced cheesecake topping.
And these petite pies couldn’t get much cuter … they’re sure to make the perfect addition to your Thanksgiving table!
I first shared the recipe for these Mini Pumpkin Pies with cream cheese topping last year on The Pinning Mama. Since creating the recipe, I’ve made these adorable pies so many times that I knew I had to share the recipe here, too.
How to Make Mini Pumpkin Pies with Cinnamon Cheesecake Topping
This recipe has a few steps, and takes a little time. These mini pumpkin tarts are really simple to make though and would be a fun family activity.
You’ll start by making the crust and a simple pumpkin filling. Once the dough has chilled, you’ll roll it out, then use a 2-inch circle cutter to cut out the crust.
The crust rounds then get pressed into a mini muffin pan, filled with the pumpkin mixture, and baked until golden.
The finishing touch for these Mini Pumpkin Pie bites is a delicious and decadent cinnamon cheesecake topping … and of course, those fun mini leaves!
Aren’t they cute? Seriously, I can’t think of a more adorable pie.
Don’t let Thanksgiving pass without making these Mini Pumpkin Pies with Cinnamon Cheesecake Topping! They’re the perfect ending to your holiday dinner.
Mini Pumpkin Pies with Cinnamon Cheesecake Topping
- 1 1/4 cups flour
- 1/4 teaspoon salt
- 1/2 cup cold butter, cubed
- 2 to 4 tablespoons ice water
- nonstick cooking spray
For Pumpkin Filling:
- 1 large egg
- 1 cup pumpkin
- 3 tablespoons sugar
- 2 tablespoons milk
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon salt
- 1 Pinch each: cloves and allspice
For Cinnamon Cheesecake Topping:
- 1/4 cup heavy cream
- 4 ounces cream cheese, at room temperature
- 1/4 cup powdered sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon 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, then 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.
Prepare pumpkin filling:
- Lightly beat egg in a medium bowl.
- Add remaining filling ingredients (pumpkin through allspice) and mix until well combined.
- Preheat oven to 350 degrees. Spray mini muffin pans (you'll need 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 1 heaping teaspoon of pumpkin filling.
- 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.
Make mini leaves (optional):
- 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 to 10 minutes, or until golden brown.
- Remove from oven and set aside to cool.
Prepare cheesecake topping:
- Place heavy cream in stand mixer bowl, then 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!
Now that you know how to make these Mini Pumpkin Pies, they’re sure to become a new Thanksgiving tradition.
This recipe keeps well, so feel free to make the pies a day or two ahead of time.
And double the recipe if you’re feeding a crowd, because it’s impossible to stop at one!
If you like these mini pumpkin pie bites, then make sure to check out my Mini Chocolate Toffee Pumpkin Pies, too.
They are amazing!
What is your favorite pumpkin treat?