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Cheese and Cracker Pumpkin Pies

Mini pumpkin cheesecake pies bake in a muffin pan over buttery graham cracker crusts. The creamy pumpkin filling stays tender, with centers that have a slight jiggle when they come out of the oven.
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Prep Time 20 minutes
Cook Time 33 minutes
Cooling and chilling 3 hours 30 minutes
Total Time 4 hours 23 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs finely crushed
  • 6 tbsp unsalted butter melted
  • 2 tbsp granulated sugar
For the filling
  • 1 package (8 oz) cream cheese softened
  • 0.5 cup granulated sugar
  • 1 cup pumpkin puree canned
  • 1 tsp pumpkin pie spice
  • 0.25 tsp salt
  • 2 eggs large, at room temperature
  • 1 tsp vanilla extract

Equipment

  • 1 12-cup standard muffin pan

Method
 

Make the crust
  1. Heat the oven to 350°F.
  2. Line a 12-cup standard muffin pan with paper liners.
  3. Stir the graham cracker crumbs, melted butter, and sugar together until evenly moistened.
  4. Divide the crumb mixture among the liners and press firmly into the bottoms.
  5. Bake for 8 minutes.
  6. Reduce the oven temperature to 325°F.
  7. Let the crusts cool in the pan.
Make the filling and bake
  1. Beat the cream cheese and sugar in a medium bowl until smooth.
  2. Mix in the pumpkin, pumpkin pie spice, and salt.
  3. Beat in the eggs one at a time.
  4. Mix in the vanilla.
  5. Divide the filling among the crusts.
  6. Bake at 325°F for 20 to 25 minutes, until the edges are set and the centers still have a slight jiggle.
  7. Cool the pies in the pan for 30 minutes.
  8. Refrigerate for at least 3 hours before serving.

Notes

For clean removal, press the crust firmly into each liner. Refrigerate covered for up to 4 days; freeze individually wrapped pies for up to 2 months. Use gluten-free graham cracker crumbs for a gluten-free version.