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Mini Pumpkin Pies with Cinnamon Cheesecake Topping

Servings: 24 Mini Pumpkin Pies
Author: Kimber

Ingredients

For Crust:

  • 1 1/4 cups flour
  • 1/4 tsp. salt
  • 1/2 cup butter cold, cubed
  • 2 – 4 tbsp. ice water

For Pumpkin Filling:

  • 1 large egg
  • 1 cup pumpkin
  • 3 tbsp. sugar
  • 2 tbsp. milk
  • 1 tsp. vanilla
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. ginger
  • 1/4 tsp. salt
  • Pinch each: cloves and allspice

For Cinnamon Cheesecake Topping:

  • 1/4 cup heavy cream
  • 4 oz. cream cheese
  • 1/4 cup powdered sugar
  • 1/2 tsp. cinnamon
  • 1/2 tsp. vanilla

Instructions

Prepare Crust:

  • Add flour and salt to a food processor bowl and pulse to combine.
  • Add butter to flour mixture and pulse until it looks like small crumbs.
  • Sprinkle mixture with 2 tbsp. ice water.
  • Pulse until dough holds together when pressed with your hands. Add additional ice water, 1 tablespoon at a time, if necessary.
  • Dump dough onto a cutting board and press into a ball. Flatten into a thick disk.
  • Wrap dough in plastic wrap and refrigerate for half an hour.

Prepare Pumpkin Filling:

  • Lightly beat egg in a medium bowl.
  • Add pumpkin through allspice and mix until well combined.

Assemble Pies:

  • Preheat oven to 350 degrees. Spray 2 mini muffin pans (or enough pans for 24 mini pumpkin pies) lightly with nonstick cooking spray.
  • Remove dough from refrigerator, unwrap, and place on a lightly floured board.
  • Use a rolling pin to roll dough to about 1/8-inch thick.
  • Cut out 24 circles, using a 2-inch cutter or drinking glass. (I used a champagne glass.) Gather scraps and re-roll dough to get enough circles, if needed.
  • Gently press circles into muffin pan, making sure dough touches sides of pan and reaches to the top of the pan.
  • Fill each crust with pumpkin filling (about a heaping teaspoon each).
  • Place muffin pans in preheated oven and bake until pumpkin filling is set and tops have started to brown, about 25 minutes.
  • Remove pies from oven and allow to cool completely before adding topping.

Make Mini Leaves (optional):

  • While pies are baking, use a sharp knife to cut out mini leaves about ¾-inch long.
  • Place the leaves on a baking sheet coated with nonstick spray.
  • Use the back of your knife to press a line down the center of each leaf.
  • On either side of this line add a few lines for the leaf veins.
  • Brush the tops of the leaves with a little oil.
  • Refrigerate leaves until pies are done, then place in oven and bake for 5 - 10 minutes, or until golden brown.
  • Remove from oven and set aside to cool.

Prepare Cheesecake Topping:

  • Place heavy cream in stand mixer bowl.
  • Use whisk attachment to whip cream until stiff peaks form.
  • Scrape whipped cream in a small bowl and set aside.
  • Add cream cheese to mixer bowl (no need to clean) and use the paddle attachment to beat cream until completely smooth.
  • Add powdered sugar, vanilla, and cinnamon to cream cheese. Mix until completely combined.
  • Use a spatula to gently fold 1/2 of the whipped cream into the cream cheese mixture.
  • Fold the remaining whipped cream into the cream cheese.

Finish Pies:

  • Fill a pastry bag with the cinnamon cream cheese mixture.
  • Top each pie with a swirl of cheesecake and a sprinkle of cinnamon.
  • Finish each pie with a pastry leaf, if using.

Notes

  • - If you don't have a food processor, you can prepare the crust by hand. Add the butter to the flour using a fork or your hands. Then stir in water until dough begin the form.
  • - The cheesecake mixture can also be prepared with a hand mixer or by hand, if you do not have a stand mixer.