Mini Pumpkin Cheese Pies

20
Nor Mac

By
@Adashofloverecipepage

Portioned sized pies! I make these every year for Thanksgiving and Christmas. I've been making these for probably the past 8 years. I got the idea for making mini pies for my love of graham cracker crust. They have a layer of cheesecake and a layer of pumpkin pie. My family loves these. My daughter has requested these every year after I first made them. I topped them off with whipped cream and nuts. They turned out to be a big hit. From my family to yours enjoy!

Blue Ribbon Recipe

These individual pumpkin pie desserts need to be on your holiday dessert table. There was the perfect balance of spices in the pumpkin mixture. When you dig in, there's a cheesecake-like filling beneath the pumpkin. It's the perfect proportion of cream cheese mixture and pumpkin pie. A bit of whipped cream and a sprinkle of pecans on top is perfect. We loved this dessert because it's both easy to make and delicious. And, individual servings means nobody has to cut slices of pie. It's a grab and go holiday treat. Test Kitchen Avatar The Test Kitchen


Rating:

★★★★★ 4 votes

Comments:
Serves:
10-12
Prep:
30 Min
Cook:
1 Hr
Method:
Bake

Ingredients

  • 10-12
    Keebler mini graham ready crusts
  • FIRST LAYER

  • 8 oz
    cream cheese, room temp
  • 3 Tbsp
    granulated sugar
  • 1/2 tsp
    vanilla extract
  • 1
    egg, room temp
  • 2ND LAYER

  • 2
    eggs (room temp), beaten slightly
  • 3/4 c
    canned pumpkin
  • 1/4 c
    sugar
  • 3/4 tsp
    cinnamon
  • 1/4 tsp
    ginger
  • 1/4 tsp
    nutmeg
  • 1/8 tsp
    clove, ground
  • 1/4 c
    milk
  • WHIPPED CREAM AND PECANS ARE FOR GARNISH

  • 1 can(s)
    Reddi Whip whipped cream or any other you prefer
  • 1/2 c
    pecans chopped or whole

How to Make Mini Pumpkin Cheese Pies

Step-by-Step

  1. Heat oven to 350 degrees. Line up ready crusts on cookie sheet.
  2. Beat softened cream cheese until fluffy. Add the 3 tablespoons of sugar, vanilla, and egg. Beat until smooth.
  3. Distribute mixture by tablespoons evenly into mini crusts. Top off with remaining mixture. Smooth as best you can.
  4. In a large bowl combine 2 eggs, 3/4 cup pumpkin, 1/4 cup of sugar, cinnamon, cloves, ginger, nutmeg, and milk. Mix on low until well blended.
  5. Using a tablespoon, top cheese mixture with pumpkin mixture evenly.
  6. Place pies in the oven. Bake approximately 30-40 minutes (depending on the oven). Remove pies from oven and cool.
  7. You may remove the cakes from each pan if you wish. Be careful about removing them. Use a knife to separate from pans. Store in the fridge.
  8. Before serving, top with whipped cream and chopped pecans.

Printable Recipe Card

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