Julie Clark
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Pumpkin Cheesecake Mini Pies
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Flaky phyllo shells piled high with a pillow soft pumpkin cream cheese filling. These Pumpkin Cheesecake Mini Pies may be bite-size, but this easy pumpkin recipe is packed with pumpkin spice flavor!
Every year around this time I glance at the date and ask myself the same question: How did we get here?! Weren’t we just eating strawberries and sporting tank tops?
But flow with me… It’s pumpkin season! When in the fall… break out pumpkin ‘all the things’. I dig apple season as much as the next chick, but there is something special about pumpkin. It makes the upcoming holiday season feel real, ya’ know?
So for now, let’s chat about Pumpkin Cheesecake Mini Pies.
What you’ll love about this recipe:
- Easy phyllo pie shells.
- Cream cheese + pumpkin puree
- Crazy flavorful pumpkin filling that is no bake.
- Makes a large batch, perfect for fall parties.
How do you make pumpkin cheesecake pie?
The pie shells.
To keep this recipe quick and easy, we chose to use phyllo shells that are perfectly formed layers of phyllo dough and are light, crisp and flaky. When you use these, these pumpkin cheesecake mini pies become no bake. Which is brilliant.
Can you make this with pie dough instead of phyllo shells?
Yes! When we originally shared this recipe, we made it with our buttery pie dough. That’s a fool-proof pie dough recipe that will work great in this recipe. Just make sure you chill the dough before baking.
The pumpkin cheesecake filling.
- In a bowl of an electric mixer fitted with a whisk attachment, combine the cream cheese, pumpkin puree, cinnamon, ginger, cloves, and nutmeg. Mix over medium/high speed until combined.
- Turn off the mixer, scrape to combine, and add ¾ cup of confectioners’ sugar. Turn the mixer speed to low and add the vanilla extract. Mix on low speed until the confectioner’s sugar is mostly combined with the pumpkin puree/cheese mixture.
- Raise the speed to medium/high and mix until the ingredients are fully combined and the filling is light and fluffy. If you prefer a sweeter filling, feel free to add more confectioner’s sugar. A good rule would be to add 1 tablespoon at a time until you achieve desired sweetness.
- Add the heavy cream in three parts, allowing it to thicken slightly after each addition. Whip on high until thickened, about 15-20 more seconds. Turn off the mixer.
Filling the pie shells.
If you want pretty swirled cream cheese filling, you’ll need a decorating tip and frosting bag. Use a large tip such as Wilton 1M or 2D. That’s how we got the pretty swirls shown here.
If you don’t have these decorating tools, you can snip the corner of a gallon size zippered bag, then fill the bag and squeeze the pumpkin mix through the hole.
You can also simply spoon the filling into the shells, but it might not be as clean.
How to Store
Be sure you store these mini pies in the refrigerator. Because of the cream cheese and heavy cream, you’ll want to be sure they stay fresh.
Pumpkin Cheesecake Mini Pies
Flaky phyllo shells piled high with a pillow soft pumpkin cream cheese filling. These no bake Pumpkin Cheesecake Mini Pies are packed with pumpkin spice!
Servings 48
Prep Time 20 minutes
Total Time 32 minutes
Ingredients
- 48 phyllo shells
For the pumpkin pie filling:
- 8 ounces cream cheese cold
- 1 cup pumpkin puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon grated nutmeg
- ¾ – 1 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
- 1 cup heavy cream cold
Instructions
- Prepare the phyllo shells by removing them from the package and placing them on a plate or in a storage container.
Make the filling:
- In a bowl of an electric mixer fitted with a whisk attachment (you can also use a hand mixer or a whisk and some serious arm strength), combine the cream cheese, pumpkin puree, cinnamon, ginger, cloves, and nutmeg. Mix over medium/high speed until combined.
- Turn off the mixer, scrape to combine, and add ¾ cup of confectioners' sugar. Turn the mixer speed to low and add the vanilla extract. Mix on low speed until the confectioner's sugar is mostly combined with the pumpkin puree/cheese mixture.
- Raise the speed to medium/high and mix until the ingredients are fully combined and the filling is light and fluffy. If you prefer a sweeter filling, feel free to add more confectioner's sugar. A good rule would be to add 1 tablespoon at a time until you achieve desired sweetness.
- Add the heavy cream in three parts, allowing it to thicken slightly after each addition. Whip on high until thickened, about 15-20 more seconds. Turn off the mixer.
- Fill a piping bag fitted with a round or star tip with the pumpkin cream cheese filling and pipe those pie shells as high as you can. Alternatively, you can spoon the filling into the mini pie shells using a cookie scoop or a teaspoon.
- Top with crushed gingersnap cookies for garnish if desired.
- Store in an airtight container in the refrigerator.
Notes
The calories shown are based on the recipe making 48 pieces, with 1 serving being 1 filled shell. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition
Calories: 65kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 25mg | Potassium: 21mg | Fiber: 1g | Sugar: 5g | Vitamin A: 931IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg
