The simplest way that I found to whip up these miniature pies was by making them as cupcakes. This also makes them super portable for the morning after Thanksgiving when the whole family is snuggled on the family sofa with hot cocoa and tea in hand! Or, as an after Thanksgiving lunchbox treat. Read on to learn how to make these simple organic miniature pumpkin cheesecake cupcakes for your Thanksgiving dinner. I guarantee your entire family will love them, you can grab the one-page printable instructions here!
What you will need:
For the crust:
- 10 organic gingersnaps
- 1 organic graham cracker
- 1 1/2 tbsp. melted organic butter
- 1 1/2 tsp. organic brown sugar
- pinch of salt
For the filling:
- 8 ounce organic cream cheese
- 1/2 c. organic pumpkin puree
- 1/4 c. plus 3 tbsp. organic sugar
- 1 organic egg
- 2 tsp. organic cream
- 1/2 tsp. organic vanilla
- 1/4 tsp. organic cinnamon
- 1/4 tsp. organic allspice
- 1/8 tsp. organic nutmeg
For the topping:
- your favorite organic whipped topping or organic vanilla ice cream
Step 1: Prepare!
Preheat your oven to 350°F and add cupcake liners to six muffin holes of a tin.
Step 2: Make and Bake the Crust!
Add all of the crust ingredient except the butter to your food processor and pulse gently until you have thick crumbs. Pour the melted butter over the top and gently mix together. Carefully spoon equal amounts of your crumb crust to each of the cupcake liners and gently press down with your fingers. Bake the crust for 10 minutes.
Step 3: Make the Filling!
While the crust is baking, add the cream cheese, sugar and pumpkin puree to your stand mixer and mix well. (You can also use a hand mixer). Then, add the spices, vanilla, egg and cream and mix until combined.