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+ servings
mini pumpkin pies

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.
Course Dessert
Cuisine American
Keyword mini pumpkin pies, muffin tin pumpkin pie
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings 12 pies
Calories 111kcal
Author shannon
Cost $10


  • 12-cup muffin tin


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


  • 1 12 oz container whipped cream cheese frosting
  • ½ cup powdered sugar


  • 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.


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