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:
- Prepare Pie Dough: Let the pie dough sheets reach room temperature.
- 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.
- Oven and Tray Prep: Preheat oven to 400°F. Line a baking sheet with parchment.
- Shape Dough: Lightly flour a surface and roll out one pie sheet to smooth wrinkles. Cut out pumpkin shapes (about 10 per sheet).
- Chill and Repeat: Chill cut pumpkins while working on the second sheet.
- Assemble Pies: Place half the pumpkins on the baking sheet. Add a tablespoon of filling to each, leaving a border.
- Egg Wash: Beat egg with water. Brush the edges of filled pumpkins.
- 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.
- Cinnamon Sugar Topping: Mix cinnamon and sugar; sprinkle over pies.
- 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! 🍁🎃🥧