Mini Pumpkin Pies
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!
Servings: 12 Mini Pies
Calories: 229kcal
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
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.
Nutritional values are approximate.
Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.
Nutrition
Calories: 229kcal | Carbohydrates: 28g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 32mg | Sodium: 196mg | Potassium: 99mg | Fiber: 1g | Sugar: 17g | Vitamin A: 1474IU | Vitamin C: 0.3mg | Calcium: 64mg | Iron: 1mg