Mini Pumpkin Pies


  • 2  store bought pie crusts
  • 8 oz Cream Cheese (softened to room temperature)
  • 1 cup canned pumpkin puree 
  • 1/2 cup Granulated Sugar
  • 3/4 cup Peggs
  • 3/4 cup water
  • 1 tsp Vanilla Extract
  • 2 tsp Pumpkin Pie Spice


  1. Preheat the oven to 350 degrees.
  2. Grease the mini muffin tins with nonstick cooking spray and set aside.
  3. Gently roll out your homemade pie dough on to a floured surface with a rolling pin. 
  4. Using a 2" cookie cutter, cut 24 rounds out of your dough.
  5. Using your fingers, gently transfer the cut dough to the mini muffin tin and gently press into shape.
  6. Using a hand or stand mixer, beat the cream cheese and granulated sugar until smooth.
  7. Add the Peggs, water, pumpkin puree and beat to combine.
  8. Beat in the vanilla extract and pumpkin pie spice.
  9. Spoon about 1 tablespoon of pumpkin batter into each mini pie crust. It should be about 80% filled.
  10. Bake for 15-18 minutes and cool for about 30 minutes prior to topping.
  11. Top with whipped cream or coconut cream, followed by an extra pinch of pumpkin pie spice.