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Perfect Mini Pumpkin Pies with Easy Gingersnap Crust

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These mini pumpkin pies feature a crunchy, spicy gingersnap crust and a silky pumpkin custard with a cream cheese swirl. They’re quick to make, perfect for fall gatherings, and deliver that satisfying crackle with every bite.

Ingredients

Scale
  • 2 cups (about 200g) gingersnap cookies, finely crushed
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • Pinch of salt (if using unsalted butter or unsalted gingersnaps)
  • 1 cup (245g) canned pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) heavy cream
  • 1 large egg, at room temperature
  • ⅓ cup (70g) packed brown sugar (light or dark)
  • 1 teaspoon vanilla extract
  • 1½ teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 4 ounces (113g) cream cheese, softened
  • 2 tablespoons (15g) powdered sugar
  • ½ teaspoon vanilla extract
  • 1 tablespoon (15ml) milk (to thin if needed)

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with butter or non-stick spray.
  2. Make the crust: Pulse 2 cups gingersnap cookies in a food processor until fine crumbs form. Transfer to a bowl, add 2 tablespoons sugar and a pinch of salt. Pour in 6 tablespoons melted butter and stir until coated. Press about 2 tablespoons of mixture into each muffin cup firmly.
  3. Pre-bake crusts for 8 minutes. Remove and let cool 5 minutes. Keep oven on.
  4. Make filling: Whisk together 1 cup pumpkin puree, ½ cup heavy cream, 1 egg, ⅓ cup brown sugar, 1 teaspoon vanilla, 1½ teaspoons pumpkin pie spice, ½ teaspoon cinnamon, and ¼ teaspoon salt until smooth.
  5. Make cream cheese swirl: Beat 4 ounces softened cream cheese with 2 tablespoons powdered sugar and ½ teaspoon vanilla until smooth. Add 1 tablespoon milk if too thick. Transfer to a piping bag or zip-top bag.
  6. Assemble: Spoon filling into pre-baked crusts, filling almost to top. Pipe a small swirl of cream cheese mixture onto each. Use a toothpick to gently swirl.
  7. Bake for 18-22 minutes until edges are set and centers jiggle slightly. Cool in pan 10 minutes, then transfer to wire rack to cool completely.
  8. Refrigerate for at least 2 hours before serving. Serve cold or at room temperature.

Notes

Don’t skip pre-baking the crust for crunchiness. Press crust firmly to prevent crumbling. Use room temperature ingredients for smooth filling. Check doneness at 18 minutes to avoid over-baking. Let pies cool completely before removing from tin. For best texture, refrigerate at least 2 hours before serving.

Nutrition

Keywords: mini pumpkin pies, gingersnap crust, pumpkin dessert, fall dessert, Thanksgiving, mini pies, cream cheese swirl

Find it online: https://prismtaste.com/perfect-mini-pumpkin-pies-with-easy-gingersnap-crust/