Name: Pumpkin Cheesecake Mini Pies
Prep time: 20 min
Cook time: 20 min
Total time: 2 h 40 min
Cuisine: American
Ingredients: 1 cup graham cracker crumbs; 3 tbsp melted butter; 2 tbsp granulated sugar (for crust); 8 oz cream cheese, softened; 1/4 cup granulated sugar (for cheesecake layer); 1 tsp vanilla extract; 2 large eggs (divided); 3/4 cup pumpkin purée (not pie filling); 1/4 cup brown sugar; 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/4 tsp ground ginger; 1/8 tsp ground cloves; Whipped cream (optional, for topping)

Why You’ll Love This Recipe

These mini pies are portable, easy to serve, and full of cozy autumn flavors. They’re ideal for entertaining since they look elegant and require no slicing. The layers of tangy cheesecake and spiced pumpkin create a perfect balance of sweetness and texture. Plus, they’re simple to prepare and bake quickly compared to a full-sized pie, making them a go-to for busy holiday baking.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Graham cracker crumbs
Melted butter
Granulated sugar
Cream cheese (softened)
Eggs
Vanilla extract
Pumpkin purée (not pie filling)
Brown sugar
Ground cinnamon
Ground nutmeg
Ground ginger
Ground cloves
Whipped cream (optional, for topping)

Directions

Preheat oven to 325°F (165°C). Line a muffin tin with paper liners or grease well.
In a bowl, mix graham cracker crumbs, melted butter, and a bit of granulated sugar until well combined.
Press the mixture firmly into the bottoms of the muffin cups to form the crusts.
Bake crusts for 5–7 minutes. Remove from oven and let cool.
In a mixing bowl, beat the softened cream cheese until smooth. Add sugar, vanilla extract, and one egg. Mix until well combined.
Spoon a layer of cheesecake mixture over the cooled crusts (about halfway full).
In another bowl, mix pumpkin purée, brown sugar, remaining egg, and spices until smooth.
Carefully spoon pumpkin mixture over the cheesecake layer, filling almost to the top.
Bake for 18–22 minutes, or until centers are set and no longer jiggly.
Cool completely, then refrigerate for at least 2 hours before serving. Top with whipped cream if desired.

Servings and timing

This recipe makes approximately 12 mini pies.
Prep time: 20 minutes
Bake time: 20 minutes
Chill time: 2 hours
Total time: about 2 hours 40 minutes

Variations

Use gingersnap crust: Swap graham crackers for crushed gingersnap cookies for extra spice.
Add a pecan topping: Sprinkle chopped pecans over the pumpkin layer before baking for crunch.
Make it crustless: Omit the crust and bake the filling in cupcake liners for a gluten-free version.
Mini tart shells: Use pre-made mini tart shells or phyllo cups for a crisp base.
Swirl the layers: Lightly swirl the cheesecake and pumpkin fillings together for a marbled look.

Storage/Reheating

Store the mini pies in an airtight container in the refrigerator for up to 4 days.
To freeze, wrap each pie in plastic wrap and place in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before serving.
No reheating is necessary, as these are served chilled.

FAQs

Can I make these mini pies ahead of time?

Yes, they’re perfect for making a day or two in advance. Just store them in the fridge until ready to serve.

Do I need to use a water bath?

No, these mini pies bake evenly in a muffin tin without the need for a water bath.

Can I use pumpkin pie filling instead of purée?

No, pumpkin pie filling already contains sweeteners and spices, which can throw off the balance of the recipe.

How do I know when they’re done baking?

The centers should be set and not jiggle when gently shaken. A toothpick inserted should come out mostly clean.

Can I use store-bought crust?

Yes, you can press store-bought graham cracker crust mix into the muffin cups to save time.

Can I make them without paper liners?

Yes, but be sure to grease the muffin tin well or use silicone muffin molds for easy removal.

Can I use a mini cheesecake pan?

Absolutely. A mini cheesecake pan with removable bottoms will make it even easier to get a clean presentation.

Can I make these gluten-free?

Yes, use gluten-free graham crackers or a gluten-free cookie base to make the crust.

What type of cream cheese should I use?

Use full-fat, block-style cream cheese for the best texture and flavor. Avoid whipped or spreadable types.

Can I top them with something besides whipped cream?

Yes, try caramel drizzle, chopped nuts, or even a dusting of cinnamon sugar.

Conclusion

Pumpkin Cheesecake Mini Pies are a delightful and festive dessert that delivers rich fall flavor in every bite. With their creamy texture, spiced pumpkin filling, and buttery crust, they’re guaranteed to impress at any holiday gathering or seasonal celebration. Easy to prepare, easy to serve, and even easier to love—these mini pies deserve a spot on your autumn dessert table.