Pumpkin Cream Cheese Mini Pies with a Cinnamon Sugar Crust

Delight in the seasonal flavors of autumn with these charming Pumpkin Cream Cheese Mini Pies. Each pie combines the creamy richness of pumpkin and cream cheese filling with a delicate, flaky crust, all topped off with a sweet cinnamon sugar coating. Using store-bought pie dough for convenience and a touch of homemade creativity, these pies are not only delicious but also a visual treat.

Why You’ll Love These Mini Pies:

• Festive Pumpkin Flavor: The creamy pumpkin filling, spiced with pumpkin pie spice, offers a taste of fall in every bite.
• Delightfully Flaky Crust: The pie dough forms a light and flaky crust that perfectly complements the filling.
• Cinnamon Sugar Magic: A sprinkle of cinnamon sugar adds a delightful sweetness and aroma.
• Adorable Pumpkin Shape: These pies are as fun to make as they are to eat, thanks to their cute pumpkin design.
• Versatile for All Occasions: Perfect for fall gatherings, Halloween parties, or a cozy night in.

Ingredients:

Pie Filling:

• 1 box store-bought pie dough (2 sheets; see notes for GF option)
• 4 oz cream cheese, at room temperature
• 1/2 cup (100g) light brown sugar, packed
• 1/2 cup (115g) pumpkin puree
• 1/2 tsp pumpkin pie spice
• A pinch of salt

Cinnamon Sugar:

• 1 large egg
• 1/2 cup (100g) granulated sugar
• 1 tsp ground cinnamon

Instructions:

1. Prepare Pie Dough: Let the pie dough sheets reach room temperature.
2. Make Filling: Mash cream cheese and brown sugar in a bowl until smooth. Stir in pumpkin puree in halves, adding pumpkin pie spice and salt.
3. Oven and Tray Prep: Preheat oven to 400°F. Line a baking sheet with parchment.
4. Shape Dough: Lightly flour a surface and roll out one pie sheet to smooth wrinkles. Cut out pumpkin shapes (about 10 per sheet).
5. Chill and Repeat: Chill cut pumpkins while working on the second sheet.
6. Assemble Pies: Place half the pumpkins on the baking sheet. Add a tablespoon of filling to each, leaving a border.
7. Egg Wash: Beat egg with water. Brush the edges of filled pumpkins.
8. Top Layer: Cut slits in the remaining pumpkins to resemble pumpkin ridges. Place these over the filled pumpkins, sealing edges and brushing with egg wash.
9. Cinnamon Sugar Topping: Mix cinnamon and sugar; sprinkle over pies.
10. Bake and Cool: Bake for 12-14 minutes. Let cool on the sheet for 5 minutes, then transfer to a rack.

Enjoy these Pumpkin Cream Cheese Mini Pies, a delightful blend of creamy, spiced filling and crisp, cinnamon-sugar crust. Perfect for celebrating the essence of fall! 🍁🎃🥧