These mini pumpkin pies combine the classic flavor of pumpkin pie with the luxurious texture of no-bake cheesecake, creating a fall and holiday treat that’s chock-full of flavor and next to no work!
This time of year, we’re all thinking about holiday recipes, and pumpkin is usually on the menu!
These mini pumpkin pies rank right up there with my pumpkin spice cookie bites and pumpkin pretzel dessert for easy, delicious treats perfect for the fall and holidays.
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Why You’ll Love This Recipe
- Easy Ingredients: It only takes a handful of simple ingredients from your kitchen or the grocery store.
- So Much Flavor: Every bite is loaded with rich, creamy, sweet, and tangy cream cheese pumpkin filling and the crunch of graham cracker crust.
- So Little Effort: This super-easy, no-bake dessert requires just a little mixing and chilling. That’s it!
- Versatile: These are easy enough for a weeknight dessert but fancy enough for holiday gatherings.
- Great for Making Ahead: These no-bake pies are freezer-friendly, so you can make extra for use throughout the fall and holidays.
Key Ingredients
- Pumpkin Puree: Pumpkin puree gives the filling all that tasty fall flavor.
- Cream Cheese: Cream cheese creates a rich, creamy filling with a wonderful, tangy note.
- Spices: A blend of pumpkin pie spice and cinnamon adds warm, fall flavor to the filling.
- Mini Crusts: Mini graham cracker crusts are sweet and crunchy with zero effort!
Variations
- Sweet Potato Pies: Use sweet potato puree for another favorite fall flavor.
- Full-Sized: Use a regular graham cracker crust to make a full-sized pumpkin cream cheese pie.
- Graham Cracker Crust: You can find both mini and full-sized graham cracker crusts in regular and chocolate. Both work very well!
How to Make No-Bake Mini Pumpkin Pies
- Beat the cream cheese in a medium bowl until smooth. Then, mix in the pumpkin and spices.
- Add the powdered sugar and beat until smooth. Then, mix in the Cool Whip and optional food coloring.
- Fill the Graham cracker crusts with the pumpkin filling.
- Cover and chill. Enjoy!
Expert Tips
- Fully soften your cream cheese for the easiest mixing and the best filling texture.
- Be sure you buy pumpkin puree, not pie filling. They’re sold near one another, so be careful.
- For the best flavor, chill your pies overnight.
Mini Pumpkin Pies FAQs
Mini pumpkin pies are smaller versions of any variety of pumpkin pie. In this case, they’re no-bake pumpkin cheesecakes in mini graham cracker crusts.
No. Because the filling relies on powdered sugar for both texture and sweetness, using pumpkin pie filling would result in pies that are far too sweet.
Refrigerate these pies in a covered container for up to four days. For longer storage, wrap individual pies in plastic wrap and freeze them for up to a month in an airtight, freezer-safe container.
More Delicious Mini Recipes
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Mini Pumpkin Pies
Ingredients
- 12 ounces cream cheese
- ⅓ cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 1 cup powdered sugar
- 8 ounce container cool whip
- 1 drop pumpkin orange gel food coloring, if desired.
- 12 mini graham cracker crusts
Instructions
- In a medium bowl, beat cream cheese for 2-3 minutes until smooth.
- Add the pumpkin puree, cinnamon, pumpkin pie spice, and nutmeg. Beat until combined.
- Add powdered sugar and beat until smooth then add the cool whip and one drop of orange food coloring until incorporated.
- Add the pumpkin filling to the mini graham cracker crusts.
- Place in the fridge to chill and then enjoy.
- *Optional: brown sugar pecan topping can be added.(In a small bowl, combine ⅜ cup brown sugar, ⅜ cup chopped pecans, ⅛ cup flour, and 2 tablespoons melted butter. Mix well. Place in a single layer on a parchment lined baking sheet and bake 350° for 6 minutes. Let cool, then break apart and add to the top of the pies.)
Notes
- Fully soften your cream cheese for the easiest mixing and the best filling texture.
- Be sure you buy pumpkin puree, not pie filling. They’re sold near one another, so be careful.
- For the best flavor, chill your pies overnight.
Nutrition
These are so tiny! What a wonderful recipe to enjoy over the holidays. Thanks!
Loved how creamy and rich these turned out also they are SO easy to make. So good and I cannot wait to make again!
Tried these mini pies yesterday, and they came out so creamy and light. Perfect dessert when you want something festive but simple!
I love these so much. I do a metric ton of cooking and baking for the holidays, so I love finding an easy, tasty recipe like this.
Total holiday perfection. The flavor is perfect for the season, and the utter lack of work is perfect for getting me out of the kitchen fast!
I LOVE this so much! They’re so perfect for the upcoming holiday season.