Description

These No-Bake Mini Cheese Cracker Pumpkin pies are a delightful and easy-to-make autumn treat. Featuring a buttery cracker crust filled with a smooth, spiced pumpkin cream cheese filling, they’re perfect for quick dessert options without turning on the oven. Each mini pie is garnished with whipped cream and a hint of cinnamon, offering a creamy, festive bite-sized dessert that’s ideal for gatherings or cozy nights in.

Ingredients

Scale

Crust

1 cup finely crushed buttery round crackers (such as Ritz)
3 tablespoons unsalted butter, melted
1 tablespoon granulated sugar

Filling

4 ounces cream cheese, softened
2 tablespoons powdered sugar
1/2 cup canned pumpkin purée
1/2 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract

Topping

1/2 cup whipped cream
Pinch of ground cinnamon (optional)

Instructions

Prepare the cracker crust: In a mixing bowl, combine the finely crushed buttery round crackers, melted unsalted butter, and granulated sugar. Stir until the mixture resembles wet sand, ensuring the butter evenly coats the cracker crumbs.
Form individual crust bases: Line a 12-cup mini muffin pan with paper liners or lightly grease the cups. Evenly distribute the cracker crust mixture into each cup. Press firmly and compact the mixture to create sturdy mini crust bases for the pies.
Mix the pumpkin cheese filling: Using a whisk or electric hand mixer, beat the softened cream cheese and powdered sugar until smooth and creamy. Add the canned pumpkin purée, pumpkin pie spice, and vanilla extract, mixing until the filling is homogeneous and has a silky texture.
Fill the mini crusts: Spoon or pipe equal portions of the pumpkin cheese filling onto each prepared crust. Smooth the tops gently to create an even surface for setting.
Chill to set: Place the mini pies in the refrigerator and chill for at least 1 hour. This chilling step allows the filling to firm up and develop the perfect texture.
Finish and garnish: Just before serving, top each mini pie with a dollop of whipped cream. Optionally, sprinkle a pinch of ground cinnamon on top for an extra touch of flavor and festive presentation.

Notes

You can substitute buttery crackers with gluten-free crackers if desired.
For a stronger pumpkin spice flavor, add a bit more pumpkin pie spice to the filling.
Make sure the cream cheese is fully softened to avoid lumps in the filling.
These mini pies can be prepared a day in advance and refrigerated until serving.
If whipped cream isn’t available, cool whip or any other whipped topping can be used as a garnish.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: American

Keywords: no bake pumpkin mini pies, pumpkin cream cheese dessert, autumn dessert, easy no bake pumpkin pie, mini pumpkin cheese pies