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Mini Pumpkin Pie Cheesecakes

Yield: 12 Mini pies that will go very, very quickly.

Time Estimate: 5 1/2 hours, including 4 hours to cool.

Storage Notes: Enjoy immediately after allowing to cool in fridge - around 4 hours. These will keep well overnight, and are a great dish to make the day before.

Difficulty: Easy.

This lovely desert comes to us from @xtina_stout, a busy working mom with an equally busy husband and 2 small kiddos. We love this recipe for lots of reasons: it's incredibly delicious, easy to prepare (using store-bought mini pie crusts skips the hardest/most boring part), and makes a spectacular presentation. This is the perfect desert to make the day before a dinner party, or for an extra special family night in. 


  • 6 Mini pie crusts (with foil bases)
  • 3 Large eggs
  • 1 Large egg yolk
  • 1 Can pureed pumpkin (around 14 oz)
  • 24 Oz cream cheese (you'll want to let this come to room temp)
  • 1 Cup white sugar
  • 1/4 Cup Spicy Chocolate Cinnamon Cane Sugar
  • 1/4 Cup sour cream
  • 3 Tbs Pumpkin Spice Cane Sugar
  • 2 Tbs all-purpose flour


  • Preheat oven to 350F.
  • Remove pie crusts from freezer, to allow to slightly thaw while prepping the filling.
  • In a large bowl, beat cream cheese until smooth.
  • Add in all other ingredients, except flour, and beat until well combined.
  • Gradually spoon in flour - this will avoid clumping. Beat well until all combined.
  • Spoon in pie filling, going right to the top. Tap pies on your countertop - this will force any tiny air bubbles out, ensuring everything cooks evenly and you have perfect cheesecakes.
  • Bake for 1 hour.
  • Remove, and rest for 15 mins, or until cool. Cover with saran, and allow to cool in fridge, at least for 4 hours.
  • Optional: dust with Pumpkin Spice Cane Sugar just before serving for an extra dash of color and flavor.
  • Serve, devour, graciously accept praises heaped upon you.