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.

Pumpkin is one of those flavors that screams the beginning of the holidays and the start to all things delicious like easy salted caramel pumpkin cupcakes, or this ooey-gooey pumpkin cobbler and caramel pumpkin brownie skillet.

Mini pumpkin pies topped with cream cheese frosting in a muffin tin on a white background by The Food Cafe.

Mini Pumpkin Pies | The Food Cafe

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. A mini pumpkin pie cut in half and placed on a white plate on a white background topped with cream cheese frosting by The Food Cafe.

For this mini pumpkin pie recipe I made the crust out of sugar cookie dough, which you can either make yourself or buy the pre-made kind from your local grocery store, either way the cookie crust adds a delicious taste and flavor in place of the 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)

  1. 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. Two images showing how to cut out sugar cookie dough and place in a muffin tin to make mini pumpkin pie muffins, by The Food Cafe.
  2. 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. three images on a white background showing how to make mini pumpkin pie batter in a clear mixing bowl and placing it in the prepared cookie crust in a muffin tin by The Food Cafe.
  3. 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. Two images showing a clear mixing bowl with cream cheese frosting and powdered sugar mixed with a black spatula to place on top of mini pumpkin pies, by The Food Cafe

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 these mini pumpkin pies 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 mini pumpkin pies are made with an egg and heavy cream you want to keep them safe to eat and free from bacteria, so refrigeration is best.

Mini pumpkin pies on a white background topped with cream cheese frosting and dusted with cinnamon by The Food Cafe.

So 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?

Mini pumpkin pies, the Food cafe

mini pumpkin pies

Mini Pumpkin Pies

Servings: 12 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.
Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 28 minutes
Print Pin Rate

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

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.
Course: Dessert
Cuisine: American
Keyword: mini pumpkin pies, muffin tin pumpkin pie
Author: shannon

Nutrition

Calories: 111kcal, Carbohydrates: 18g, Protein: 1g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 27mg, Sodium: 62mg, Potassium: 67mg, Fiber: 1g, Sugar: 17g, Vitamin A: 3343IU, Vitamin C: 1mg, Calcium: 23mg, Iron: 1mg

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