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Mini Pumpkin Cheesecake Pies

by Betsy Carter featured in 6 Fun Ways To Up Your Cheesecake Game

Inspired by


for 16 mini pies

  • 4 frozen pie crusts, defrosted
  • 8 oz
    cream cheese, softened (225 g)
  • ½ cup
    pumpkin puree (110 g)
  • ¼ cup
    brown sugar (55 g)
  • 1 tablespoon
    maple syrup
  • 1 tablespoon
    graham cracker crumbs
  • ¼ teaspoon
    vanilla extract
  • ½ teaspoon
    pumpkin pie spice
  • 1 egg, beaten


  • ½ cup
    powdered sugar (80 g)
  • ½ teaspoon
    vanilla extract
  • ¼ teaspoon
    pumpkin pie spice
  • 2 tablespoons

Special Equipment

  • pumpkin cookie cutter
    Calories 298
    Fat 17g
    Carbs 32g
    Fiber 1g
    Sugar 9g
    Protein 3g

Estimated values based on one serving size.



  1. Preheat the oven to 350°F (180°C).
  2. In a medium bowl, mix the cream cheese, pumpkin puree, brown sugar, maple syrup, graham cracker crumbs, and pumpkin pie spice.
  3. Cut out pumpkin shapes from the crust with a pumpkin cookie cutter. Arrange them on a parchment paper-lined baking sheet.
  4. Brush the beaten egg over half of the pumpkin shapes.
  5. Spoon a heaping teaspoon of pumpkin mixture onto the center of each shape. Place the other half of the pumpkin shapes on top of the bottom pumpkin shape and the pumpkin mixture. Press along the edges with your fingers.
  6. Using a fork, seal the edges of each pumpkin completely and lightly prick the tops.
  7. Brush the top of the pumpkins with the beaten egg.
  8. Bake for 25 minutes, or until golden brown.
  9. Cool mini pies on a wire rack.
  10. In a large measuring cup, combine powdered sugar, vanilla extract, and pumpkin pie spice. Add milk one tablespoon at a time until you reach a smooth consistency.
  11. Drizzle the glaze over each mini pie.
  12. Enjoy!