Mini Pumpkin Pies

60 12 servings, 1 pie (61 g) each
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12 servings, 1 pie (61 g) each

Everyone gets their own pumpkin pie with our take on a classic fall dessert. Layered with cream cheese and pumpkin fillings, these Mini Pumpkin Pies are cute and delicious.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Place tart shells on baking sheet. Mix cream cheese spread, 1 Tbsp. sugar and 1 egg in small bowl with whisk until blended; spoon into tart shells.
  • Mix pumpkin, remaining sugar, egg and spice untill blended. Spoon over cream cheese layers. (Pumpkin layers will not completely cover cream cheese layers.) Sprinkle with nuts.
  • Bake 40 min. or until centres are set. Cool completely. Serve topped with Cool Whip.


Need to feed a crowd? This recipe can easily be doubled. Just prepare as directed, doubling all ingredients. Makes 24 servings.


  • 12 servings, 1 pie (61 g) each

Nutritional Information

Serving Size 12 servings, 1 pie (61 g) each
Calories 210
% Daily Value
Total fat 11g
Saturated fat 5g
Cholesterol 45mg
Sodium 125mg
Carbohydrate 23g
Dietary fibre 2g
Sugars 12g
Protein 5g
Vitamin A 35 %DV
Vitamin C 2 %DV
Calcium 2 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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