Mini Cream Cheese Pumpkin Pies

These mini cream cheese pumpkin pies have buttery crust and a fluffy, no-bake filling for a ridiculously delicious autumn dessert. Even better, these pies are super easy to throw together with just a cupcake pan. You need to give this dessert a try for Halloween, Friendsgiving, and more!

Author: Sunday Table

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Servings: 32 mini pies

Calories: 139 kcal per serving

Ingredients

1 cup - heavy whipping cream
226 ounces - full-fat cream cheese
1 ¼ cups - powdered sugar
230 cup - canned pumpkin purée
2 teaspoons - pure vanilla extract
2 teaspoons - pumpkin pie spice
1 tsp - cinnamon
¼ tsp - cardamom
2 - pie crusts

Instructions

Pour the cold heavy whipping cream into a large mixing bowl. Using a stand mixer or hand mixer with a whip attachment, beat the cream into heavy peaks, about 4-5 minutes. Use a rubber spatula to transfer the whipped cream into a separate bowl and refrigerate it for later.
Add the cream cheese and powdered sugar to the same mixing bowl. Using a paddle attachment or beaters, beat the mixture until it's completely smooth. Then, mix in the pumpkin purée, vanilla extract, pumpkin pie spice, cinnamon, and cardamom until the mixture is well-combined.
Fold the whipped cream into the pumpkin-cream cheese mixture in two batches. Work gently so the whipped cream doesn't deflate!
Once the filling is fluffy and completely combined, cover the top of the bowl with a bowl cover or plastic wrap. Refrigerate the filling while you prepare the pie crusts.
Preheat the oven to 375°F (190°C). Lightly dust a surface with flour. Working one pie crust at a time, roll the dough until it's about 1/8-inch thick. Then, use a 3-3 1/2-inch round biscuit cutter to cut out as many dough circles as you can. Gather & re-roll the scraps of dough and cut out as many circles as you can. Repeat with the other pie crust. You should have about 32 dough circles total.
With an offset spatula or butter knife, transfer the dough circles to the cups of the cupcake pan. Evenly press the dough circles into the cups, using a pastry tamper or shot glass to gently press the dough into the edges & bottoms of the cups. Then, use the tines of a fork to dock the bottoms of the crusts. Refrigerate for 15-30 minutes, until the crusts are very cold.
Place a paper cupcake liner in the center of each crust. Fill the cupcake liners with pie weights, dried beans, or dried rice. Bake the crusts for 15-16 minutes, until the crusts are set and golden-brown on the edges.
Carefully remove the paper liners from the crusts. Bake uncovered for another 5-7 minutes, until the crusts are crisp and deep golden-brown. They will shrink a tad, but should still be deep enough to fill. Let the crusts cool for 10-15 minutes and then transfer them to a wire rack to cool completely before filling.
Right before serving, spoon the pumpkin filling into a piping bag fitted with a big round tip. Pipe the filling evenly between the cooled pie crusts. Decorate with whipped cream, pie crust leaves, etc. Enjoy!

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