Mini Pumpkin Pie with Cream Cheese Recipe

Indulge in the perfect blend of creamy and sweet with our Mini Pumpkin Pie Recipe with Cream Cheese. This delightful dessert combines the classic flavors of pumpkin pie with a tangy cream cheese twist, all packed into adorable, bite-sized portions. Ideal for Thanksgiving, holiday parties, or any time you crave a touch of autumn in your kitchen, these mini pies are sure to become a favorite.

What sets our recipe apart is the harmonious balance of pumpkin puree, warm spices, and a velvety cream cheese layer that adds a delightful contrast to the traditional pumpkin pie filling. Plus, the mini size makes them perfect for serving a crowd or enjoying a guilt-free treat. Let's dive into the details and create these scrumptious mini pumpkin pie wonders together.

Gather Your Ingredients

Before you start, ensure you have all the necessary ingredients for both the pie crust and the filling.

For the pie crust, you'll need:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 2-4 tablespoons ice-cold water

For the pumpkin pie filling, you'll need:

• 3/4 cup pumpkin puree
• 1/2 cup granulated sugar
• 1/2 cup heavy cream
• 1 large egg
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt

And for the cream cheese layer:

• 4 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1/4 teaspoon vanilla extract

Prepare the Pie Crust

Begin by making the pie crust. In a food processor, combine the flour and salt. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs.

Gradually add ice-cold water, pulsing until the dough comes together. Be careful not to add too much water; you may not need all 4 tablespoons. Divide the dough in half and shape each half into a disk. Wrap each disk in plastic wrap and refrigerate for at least 1 hour.

Roll and Cut the Dough

Once chilled, remove one disk of dough from the refrigerator. On a lightly floured surface, roll the dough into a 1/8-inch thick circle. Using a 2-inch round cutter, cut out circles and press them into the bottom and up the sides of a 24-cup mini muffin tin. Repeat with the second disk of dough.

Chill the lined muffin tin in the refrigerator while you prepare the fillings.

Blind Bake the Crust

Preheat your oven to 375°F (190°C). Line each mini pie crust with parchment paper or aluminum foil and fill with pie weights or dried beans. Bake for 10-12 minutes, then remove the weights and bake for an additional 5 minutes, or until the crust is lightly golden. Set aside to cool.

While the crust is baking, prepare the pumpkin pie filling and cream cheese layer.

Create the Fillings

In a medium bowl, whisk together the pumpkin puree, granulated sugar, heavy cream, egg, cinnamon, ginger, nutmeg, and salt until well combined.

In a separate bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Set aside.

Assemble the Mini Pies

Spoon a small amount of the pumpkin pie filling into each cooled mini pie crust, filling about halfway. Top each with a dollop of the cream cheese mixture, ensuring it doesn't overflow the crust. Spoon the remaining pumpkin pie filling on top, dividing it evenly among the mini pies.

Bake for 15-20 minutes, or until the filling is set and the crust is golden brown. Allow the mini pies to cool in the muffin tin for 10 minutes, then carefully remove them and transfer to a wire rack to cool completely.

Once cooled, dust with powdered sugar or serve with a dollop of whipped cream. These Mini Pumpkin Pie Recipes with Cream Cheese are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days. Happy baking, and enjoy your delightful, bite-sized treats!