Elevate your holiday dessert table with these irresistible Mini Pumpkin Cheese Pies. Combining the rich flavors of pumpkin pie with the creamy texture of cheesecake, these individual-sized treats are both elegant and easy to serve. Whether you’re celebrating Thanksgiving, Christmas, or any festive occasion, these pies are sure to become a cherished favorite among your family and guests. With their delightful layers and customizable toppings, they offer a perfect blend of tradition and innovation that will impress everyone at your gathering.
Ingredients For Mini Pumpkin Cheese Pies
Crusts
- 10-12 Keebler Mini Graham Ready Crusts
First Layer (Cheesecake)
- 8 ounces (225 grams) cream cheese, room temperature
- 3 tablespoons (40 grams) granulated sugar
- 1/2 teaspoon (2.5 milliliters) vanilla extract
- 1 large egg, room temperature
Second Layer (Pumpkin)
- 2 large eggs, room temperature, beaten slightly
- 3/4 cup (180 milliliters) canned pumpkin
- 1/4 cup (50 grams) sugar
- 3/4 teaspoon (1.25 milliliters) cinnamon
- 1/4 teaspoon (1.25 milliliters) ground ginger
- 1/4 teaspoon (1.25 milliliters) ground nutmeg
- 1/8 teaspoon (0.6 milliliters) ground clove
- 1/4 cup (60 milliliters) milk
Whipped Cream and Pecans for Garnish
- 1 can (425 grams) Reddi Whip whipped cream or any preferred whipped topping
- 1/2 cup (60 grams) pecans, chopped or whole
How To Make Mini Pumpkin Cheese Pies
- Preheat and Prepare: Heat your oven to 350°F (175°C). Arrange the ready crusts evenly on a cookie sheet lined with parchment paper.
- Prepare the Cheesecake Layer: In a large mixing bowl, beat the softened cream cheese until fluffy. Add 3 tablespoons of granulated sugar, 1/2 teaspoon of vanilla extract, and 1 large egg. Continue to beat until the mixture is smooth and well combined.
- Fill the Crusts with Cheesecake Mixture: Using a tablespoon, distribute the cream cheese mixture evenly into each mini graham crust. Smooth the top as best as you can to create an even surface.
- Prepare the Pumpkin Filling: In a separate large bowl, combine 2 beaten eggs, 3/4 cup of canned pumpkin, 1/4 cup of sugar, 3/4 teaspoon of cinnamon, 1/4 teaspoon of ground ginger, 1/4 teaspoon of ground nutmeg, 1/8 teaspoon of ground clove, and 1/4 cup of milk. Mix on low speed until all ingredients are thoroughly blended.
- Add Pumpkin Layer to Cheesecake: Using a tablespoon, carefully spoon the pumpkin mixture over the cheesecake layer in each crust, ensuring an even distribution across all pies.
- Bake the Pies: Place the cookie sheet with the assembled pies into the preheated oven. Bake for approximately 30-40 minutes, or until the pies are set and slightly browned around the edges. Baking time may vary depending on your oven, so keep an eye on them as they cook.
- Cool the Pies: Remove the cookie sheet from the oven and allow the pies to cool for about 10 minutes. If desired, gently remove the mini pies from the pans using a knife to separate them from the crusts. Transfer the pies to a wire rack to cool completely, then refrigerate to set further.
- Garnish and Serve: Before serving, top each mini pumpkin cheese pie with a dollop of whipped cream and a sprinkle of chopped or whole pecans. These garnishes add a delightful crunch and enhance the overall flavor of the pies.
These Mini Pumpkin Cheese Pies are a fantastic addition to any holiday dessert spread, offering a perfect balance of creamy cheesecake and spiced pumpkin flavors. Their individual size makes them convenient for serving and ensures that each guest can enjoy a beautifully presented treat without the need for slicing. The combination of graham cracker crust, rich filling, and sweet toppings creates a harmonious blend of textures and tastes that embody the essence of holiday comfort food. Whether you’re preparing them for Thanksgiving, Christmas, or any festive occasion, these mini pies are sure to impress and satisfy your loved ones. Embrace the ease of making these delightful desserts and enjoy the smiles they bring to your holiday celebrations!
