Mini pumpkin pies with a cream cheese center are the perfect alternative to traditional pumpkin pie when you want to make something different. Mini pumpkin pies are delicious and oh so easy to make at home!
They can be made for any occasion- making it the perfect substitute for your traditional pumpkin pie this holiday season. These Mini Pumpkin Pies are absolutely delicious, but they also have an added cream cheese center that takes them from good to amazing!
These mini goodies will go great as part of your holiday dessert table this year or served alongside coffee after dinner on Christmas Day. They’re even great for kids’ parties because they are the perfect size for little hands.
Pumpkin Pies with a Cream Cream Cheese Center Mini pumpkin pies are miniaturized, handheld versions of their traditional pumpkin pie counterpart making it the perfect substitute for regular pies as it allows you to cut down to a small amount and serve them individually.
Miniature desserts have been popular throughout history and Mini Pumpkin Pies with a Cream Cream Cheese Center are no different when it comes to the incredible taste. This is a great holiday recipe that can be passed down for generations!
What You Need to Make Mini Pumpkin Pies with a Cream Cream Cheese Center
This yummy mini pie recipe only takes ten ingredients! You will have these little pies whipped up and ready to serve in no time!
You will need the following ingredients to make Mini Pumpkin Pies with a Cream Cream Cheese Center:
- Pre-made Pie Dough
- Pumpkin Pie Filling
- 1 cup ricotta
- 1 cup pumpkin puree
- 1/2 cup sugar
- 2 eggs
- 1 tbsp vanilla bean paste
- 1 tbsp pumpkin pie spice
- 8 oz cream cheese
- 1/4 cup sugar
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- Pepitas/Pumpkin Seeds
How to Make Mini Pumpkin Pies with a Cream Cream Cheese Center
Even if you do not have much baking experience, you will be surprised at just how easy these delicious little morsels are to make! They are so easy that your kids could even help you make these.
Follow these steps in order to make your Mini Pumpkin Pies with a Cream Cream Cheese Center:
Start by making the pumpkin pie filling by adding ricotta to a large mixing bowl, followed by pumpkin puree, sugar, pumpkin pie spice, vanilla bean paste, and eggs. Mix it all together with a hand blender and set aside for later.
Make the cream cheese filling by adding cream cheese to a bowl, then sugar, maple syrup, and vanilla extract. Mix it all together and set aside with the pumpkin mixture.
Prepare the pie crusts by lightly greasing your mini pie pans. Then measure out and cut your pre-made pie crusts and place them in your pie pan. Use a large ice cream scoop to fill up the pie about 3/4 with the pumpkin mixture.
Use a smaller ice cream school to scoop the cream cheese mixture into to middle of the pumpkin pie. Top your pies with pepitas and place the pies in a bull grill that has been preheated to medium or around 350°. Let your pies bake for around 18-20 minutes or until a toothpick comes out of the center without any residue.
Remove them from the heat and let them cool at room temperature. I like completely cooling them down in the fridge before I slice.
Can You Use Small Pumpkins for Pie?
Yes! A smaller pumpkin is typically called a sugar pumpkin, and these types of pumpkins are pretty dense and tend to be a lot sweeter than a typical pumpkin that you would use for carving.
Since these small pumpkins are sweeter than regular-sized pumpkins, they are actually perfect for pies and other baked goods.
Can You Freeze Mini Pumpkin Pies?
Yes, you can! If you are lucky enough to have some of these delicious mini cream cheese pumpkin pies leftover, you can refrigerate them for about 3-4 days, or you can freeze them for up to two months.
Just make sure to store your mini pies properly so that they stay as fresh-tasting as possible. To freeze your mini pumpkin pies, let them cool completely on a cooling rack. Then wrap each one tightly in plastic wrap or place them inside a freezer bag.
Mini pumpkin pies are rich, sweet, and tasty are super simple to make at home. However, these are not like your typical pies because they are smaller and have an insanely delicious cream cheese center.
This simple recipe will give that same warm feeling as your classic pumpkin pie without all of the hassle and mess! With only ten ingredients needed, you’ll have more time than ever to enjoy your family and friends instead of slaving away in the kitchen during the holidays this year.
Try elevating the flavor of your mini pumpkin pies by adding a dollop of Reddi Whip or Cool Whip on the top. Yum! We hope you enjoy this recipe as much as we have enjoyed creating it for you!
Mini Pumpkin Pies with a Cream Cheese Center
Ingredients
- Pre-made Pie Dough
- Pumpkin Pie Filling
- 1 cup ricotta
- 1 cup pumpkin puree
- 1/2 cup sugar
- 2 eggs
- 1 tbsp vanilla bean paste
- 1 tbsp pumpkin pie spice
- Cream Cheese Filling
- 8 oz cream cheese
- 1/4 cup sugar
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- Pepitas/Pumpkin Seeds
Instructions
- Start by making the pumpkin pie filling by adding ricotta to a large mixing bowl, followed by pumpkin puree, sugar, pumpkin pie spice, vanilla bean paste, and eggs. Mix it all together with a hand blender and set aside for later.
- Make the cream cheese filling by adding cream cheese to a bowl, then sugar, maple syrup, and vanilla extract. Mix it all together and set aside with the pumpkin mixture.
- Prepare the pie crusts by lightly greasing your mini pie pans. Then measure out and cut your pre-made pie crusts and place them in your pie pan. Use a large ice cream scoop to fill up the pie about 3/4 with the pumpkin mixture.
- Use a smaller ice cream school to scoop the cream cheese mixture into to middle of the pumpkin pie. Top your pies with pepitas and place the pies in a bull grill that has been preheated to medium or around 350°. Let your pies bake for around 18-20 minutes or until a tooth pick comes out of the center without any residue. Remove them from the heat and let cool at room temperature. I like completely cooling them down in the fridge before I slice.
