Go Back
Print

pumpkin pie filling minis

Prep Time 15 minutes
Cook Time 25 minutes

Ingredients

for the pumpkin pie cheesecake

  • 1/2 c cream cheese room temp
  • 1/2 can libby's canned pumpkin
  • 2/3 c evaporated milk
  • 1/2 c sugar
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 2 eggs

for the crumble cookie crust

  • 1-2 c crushed left over cookies, graham crackers, left over cooked pie crust, ginger snaps, shortbread cookies
  • 6 tbs melted butter
  • 1/4 c sugar

Instructions

  • heat oven to 350
  • line a cupcake tin with 12 liners
  • beat cream cheese with stand mixer paddle attachment until smooth
  • beat in all the other pumpkin pie filling ingredients until smooth (for extra silky texture, strain through a mesh strainer)
  • in a medium bowl combine crust ingredients with a spoon
  • spoon a few spoonfuls into bottom of cupcake liner (about 1/4-1/2'' thick
  • pour in pumpkin pie filling until liners are 3/4 full
  • bake for 25-30 minutes, until filling has puffed up and is not jiggly
  • let cool in fridge or on counter for at least c couple hours
  • top with whipped cream and garnishes o your choice