Mini Pumpkin Cream Cheese Pies

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  • 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


  1. Let the pie crusts sit out at room temperature for 30 minutes (as directed on the package).
  2. 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.
  3. In a medium bowl, beat the cream cheese until smooth. Add in the sugar and vanilla and beat until fully incorporated.
  4. Fold in the whipped topping until it’s completely combined and one solid color.
  5. Spoon the filling into each shell OR pipe it in using a piping bag and open tip.
  6. Top with cookies and royal icing garnishes!