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Impossibly Easy Mini Pumpkin Cream Pies

Course Dessert
Author Simply Kierste


  • 4 oz. softened cream cheese
  • 1/2 c. canned pumpkin
  • 1/3 c. sugar
  • 4 oz. Cool Whip
  • 1/4 tsp. pumpkin pie spice
  • Pie dough or mini phyllo dough shells
  • Whipped cream
  • Cinnamon or Pumpkin Pie Spice


  1. Beat the cream cheese, pumpkin, 1/4 tsp. pumpkin pie spice, and sugar together with a mixer until it's well blended. Gently fold in the Cool Whip until everything is combined. Spoon into cooled shells and refrigerate until firm. (Or, fill a plastic sandwich bag with filling about 2/3 of the way, push into one corner, then snip the corner of the bag. Pipe the filling into the shells--it's super easy, and you can throw the bag away!) Serve with a dollop of whipped cream (I like to beat heavy cream and add a little powdered sugar, or use spray whipped cream) and a sprinkle of cinnamon or pumpkin pie spice.
  2. To make the shells: If you're using the mini phyllo dough shells, they are pre-baked, and all you need to do is follow the directions on the box to give them a little extra crispness if you want to. I like to put mine in just for a few minutes. If you are using pie dough, either your own recipe or pre made, cut the dough into small circles (that will fit your mini muffin tin), then press the circles into each tin that has been sprayed with cooking spray. Bake according to recipe directions until golden brown--remember to allow for much less cooking time than a large pie--start with a few minutes and add as necessary. Let cool completely before adding filling.
  3. ***The filling recipe makes enough to fill 18 mini phyllo dough shells.