Mini Pumpkin Pies
Enjoy the delicious flavors of Fall with these adorable Mini Pumpkin Pies made with a sugar cookie crust and topped with whipped cream cheese frosting.
Mini pumpkin pies scream the beginning of the holidays.
And if you love pumpkin my easy salted caramel pumpkin cupcakes, pumpkin cobbler and caramel pumpkin brownie skillet, are amazing.
Mini Pumpkin Pies
There is just something happy about making, eating, and serving pumpkin pie, and these mini pumpkin pies make the perfect single serving dessert after any meal.
Made with an amazing sugar cookie crust, topped with whipped cream cheese frosting and dusted with cinnamon, one serving just might turn into two.
These mini pumpkin pies are a great way to get your feet wet in the pie making department, and I promise they are easy to make and taste delicious. 
For this mini pumpkin pie recipe I made the crust out of sugar cookie dough.
But you can either make the dough yourself or buy the pre-made dough from your local grocery store.
Either way the cookie crust adds a delicious taste and flavor in place of traditional pie crust.
What ingredients do you need to make mini pumpkin pies?
The pie crust is made from sugar cookie dough either homemade or pre-made, but here are the ingredients you will need for the mini pumpkin pies!
- 1 cup pumpkin puree
- 1/2 cup heavy cream
- 1/2 cup brown sugar
- 1 egg
- 2 tbsp brown sugar
- 1 tsp allspice
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 1-1/2 tsp vanilla
- 2 containers of refrigerated sugar cookie dough or homemade sugar cookie dough
- 1 12oz container whipped cream cheese frosting
- 1/2 cup powdered sugar
How to make mini pumpkin pies (in muffin tins)
- Spray a 12 cup muffin tin lightly with non-stick spray and set aside. Make the sugar cookie dough or use 2 pre-made refrigerated sugar cookie dough rolls. Roll the dough out and using a 4 inch cookie cutter make 12 cookie cut outs. Gently press each cut out into the muffin tin and put in the refrigerator until ready to fill.
- Preheat oven to 400 degrees. In a medium mix bowl add: pumpkin puree, heavy cream, brown sugar, an egg, sugar, allspice, pumpkin pie spice, salt, and vanilla. Mix until combined. Remove muffin tin from refrigerator and place 2 T of pumpkin batter into each cookie crust. Bake for 8-10 minutes and allow too cool.
- While pies are cooling make the cream cheese frosting: place one container of whipped cream cheese frosting into a mixing bowl with powdered sugar and mix until stiff peaks form. Place in a piping bag and top each pie with frosting.
The sugar cookie crust is so soft and delicious, it gives the mini pumpkin pies a little something extra in every bite.
How far in advanced can you make a pie?
You can make them a day ahead of when you want to serve them, just make sure to keep them refrigerated and then take them out when ready to bake.
Should you refrigerate pumpkin pie?
Yes, keep the pies in the refrigerator even after they have been cooked.
Since these are made with an egg and heavy cream you want to keep them safe to eat and free from bacteria, so refrigeration is best.
Spice up your Fall this season with some creamy and delicious mini pumpkin pies made with sugar cookie crust that makes every bite that much better.
Looking for more dessert recipes?
- Sugar cookie fruit pizza
- Texas sheet cake
- Peppermint patty stuffed brownies
- Indoor S’mores
- White chocolate chex mix
Mini Pumpkin Pies
Ingredients
Pumpkin pie filling:
- 1 cup pumpkin puree
- ½ cup heavy cream
- ½ cup brown sugar
- 1 egg
- 2 tbsp sugar
- 1 tsp allspice
- 1 tsp pumpkin pie spice
- ¼ tsp salt
- 1-1/2 tsp vanilla
Sugar cookie crust: homemade or pre-made
- Homemade sugar cookie dough
- 2 refrigerated containers of sugar cookie dough
Frosting:
- 1 12 oz container whipped cream cheese frosting
- ½ cup powdered sugar
Instructions
- Spray a 12-cup muffin tin lightly with non-stick spray and set aside. Make the sugar cookie dough or use 2 pre-made refrigerated sugar cookie dough rolls. Roll the dough out and using a 4-inch cookie cutter make 12 cookie cut outs. Gently press each cut out into the muffin tin and put in the refrigerator until ready to fill.
- Preheat oven to 400 degrees. In a medium mix bowl add: pumpkin puree, heavy cream, brown sugar, an egg, sugar, allspice, pumpkin pie spice, salt, and vanilla. Mix until combined. Remove muffin tin from refrigerator and place 2 T of pumpkin batter into each cookie crust. Bake for 8-10 minutes and allow too cool.
- While pies are cooling make the cream cheese frosting: place one container of whipped cream cheese frosting into a mixing bowl with powdered sugar and mix until stiff peaks form. Place in a piping bag and top each pie with frosting.
