These adorable mini pie crusts are filled with a luscious pumpkin cream cheese filling that’s the perfect blend of sweet and creamy. My mom gave me this filling recipe years ago, and I have adapted it for every season! These pies use pumpkin cream cheese as the base. They’re topped with a sprinkle of cookie crumbs for a little crunch and garnished with mini royal icing turkeys and pumpkin pie decorations. Such a perfect addition to a Thanksgiving dessert table! They’re bite-size treats, but I wouldn’t be surprised if you had more than one 😉
Mini Pumpkin Cream Cheese Pies
Ingredients
Scale
- 2 pkg of mini pie crusts (Pillsbury)
- 2 containers of pumpkin cream cheese
- 1/2 c sugar
- 2 tsp vanilla
- 8 oz whipped topping
- Crushed cookies or whipped cream for topping (I used crushed biscoff cookies)
- Royal icing pumpkins and turkeys
Instructions
- Let the pie crusts sit out at room temperature for 30 minutes (as directed on the package).
- Preheat the oven to 375 degrees. It says a higher temp on the box, but that hasn’t worked for me personally. I set it lower and keep an eye on them. Start with 8-10 minutes and bake until golden. Let them cool completely.
- In a medium bowl, beat the cream cheese until smooth. Add in the sugar and vanilla and beat until fully incorporated.
- Fold in the whipped topping until it’s completely combined and one solid color.
- Spoon the filling into each shell OR pipe it in using a piping bag and open tip.
- Top with cookies and royal icing garnishes!
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If I make these the day before, how do I need to store them? Thank you
Mine held up pretty good for days in the fridge, but if you’d like to make sure the shells are crunchy, I’d keep them at room temp in a storage container and the filling in the refrigerator. 🙂