Recipe: Mini Pumpkin Pies

Who doesn’t like easy when it comes to baking during the holiday season? And, who doesn’t love the taste of pumpkin pie? Mini pumpkin piesWell, this recipe (from Bakerella) is super easy if you want a little taste of pumpkin pie in one quick bite.


  • 2 ready-to-roll refrigerated pie crusts (or you can use your own pie crust recipe like I did)
  • 8 ounces of cream cheese, softened
  • 1/2 cup sugar
  • 1 cup canned pumpkin (not pumpkin pie filling)
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon pumpkin pie spice*
  • 24 cup mini muffin tin
  • small round cookie cutter

*You can make your own pumpkin pie spice. It’s really simple. Take equal parts ground cinnamon, nutmeg, ginger and allspice and combine.


To start, you could make it really easy by using premade pie crusts, or if you have some extra pie crust in your freezer, you can use that. Begin by rolling out the pie crust on a floured surface. Using a round cookie cutter (about 2-inch diameter) cut shapes out of the crust. Lightly press down into the muffin tin cups. Dab a little bit of the whites from one egg onto the top edges of each pie’s crust. (I used a little bit of milk here)

For the filling, mix the cream cheese, sugar, pumpkin, 2 eggs, vanilla and pumpkin pie spice until combined. Spoon the filling into each mini pie crust.

Bake in a preheated 350 degree oven for about 12-15 minutes or until each pie crust is golden brown.

When cooled, remember to store these little pies in the fridge.


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