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Creamy Mini Pumpkin Pies

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These creamy mini pumpkin pies feature a silky pumpkin filling blended with cream cheese, nestled in a flaky, cinnamon-spiced crust. Perfect for fall parties, potlucks, or cozy gatherings, they’re easy to make and always a crowd-pleaser.

Ingredients

Scale
  • 1 2/3 cups all-purpose flour (200g)
  • 1/2 cup unsalted butter, cold and cubed (113g)
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon salt
  • 3–4 tablespoons ice water
  • 1/2 teaspoon ground cinnamon (optional)
  • 1 cup pumpkin puree (245g)
  • 2 ounces cream cheese, softened (60g)
  • 1/3 cup brown sugar, packed (65g)
  • 1 large egg, room temperature
  • 1/4 cup heavy cream (60ml)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • Pinch ground cloves
  • Pinch salt
  • Whipped cream (optional, for garnish)
  • Extra cinnamon or nutmeg (optional, for garnish)
  • Pecans or mini chocolate chips (optional, for garnish)

Instructions

  1. In a large bowl, mix together flour, sugar, salt, and cinnamon. Whisk to combine.
  2. Add cold, cubed butter. Use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
  3. Drizzle in ice water, one tablespoon at a time, mixing gently until the dough just comes together. Shape into a disk, wrap in plastic, and chill for at least 20 minutes.
  4. In a medium bowl, beat softened cream cheese until smooth.
  5. Add pumpkin puree, brown sugar, egg, heavy cream, and vanilla extract. Beat until creamy and well combined.
  6. Mix in cinnamon, nutmeg, ginger, cloves, and salt. Taste and adjust spices if desired.
  7. Preheat oven to 375°F (190°C). Lightly grease a 24-cup mini muffin pan.
  8. Roll out chilled dough on a floured surface to about 1/8-inch thickness. Cut out 24 circles using a 2-inch cutter or glass. Press each dough circle into the muffin cups, smoothing up the sides. Prick the bottoms with a fork.
  9. Bake the empty crusts for 7 minutes. Remove from oven and cool slightly.
  10. Spoon pumpkin filling into each mini crust, filling about 3/4 full.
  11. Bake for 18–22 minutes, until the filling is set and a toothpick comes out mostly clean. Cool in the pan for 10 minutes, then gently lift each pie onto a wire rack.
  12. Once completely cool, top with whipped cream, a sprinkle of cinnamon, or a pecan half if desired.

Notes

Keep butter and water ice-cold for the flakiest crust. Blind bake the crusts to avoid soggy bottoms. Filling can be chilled if too runny. Use gluten-free flour and dairy-free substitutes for dietary needs. Pies freeze well and taste even better the next day.

Nutrition

Keywords: mini pumpkin pies, creamy pumpkin pie, fall dessert, party dessert, easy pumpkin pie, flaky crust, autumn baking, Thanksgiving dessert, bite-sized pie

Find it online: https://bitematrix.com/creamy-mini-pumpkin-pies-recipe-easy-flaky-fall-dessert-for-parties/