Save These no-bake mini cheese and cracker pumpkin pies deliver all the cozy charm of classic pumpkin pie in an easy-to-make, bite-sized treat. With a luscious cream cheese and pumpkin filling nestled in a buttery cracker crust, you will never even turn on the oven. They are ideal for fall parties, potlucks, or those moments when a quick pumpkin fix is in order.
Every time I make these for friendsgiving, there are never any leftovers. They always ask for the recipe before the night is through and love that they look like adorable tiny pies.
Ingredients
- Buttery round crackers: Finely crushed These form the crisp base Use fresh crackers and crush just before using for the best crunch
- Unsalted butter: Melted This binds the crust Pick a good quality butter for clean flavor
- Granulated sugar: Adds sweetness and structure to the crust White sugar is perfect for texture
- Cream cheese: Softened This gives the pies their classic tangy richness Full-fat cream cheese makes for the creamiest filling
- Powdered sugar: Breaks down easily and gives subtle sweetness Sift if lumpy before mixing
- Canned pumpkin puree: Pure pumpkin richness Opt for 100 percent pure pumpkin without added spices or sugar
- Pumpkin pie spice: Delivers warm holiday flavor Pick a brand you love or mix your own with cinnamon ginger nutmeg and clove
- Vanilla extract: Boosts the flavor and balances tang and spice Go for pure vanilla rather than imitation
- Whipped cream: For topping Adds luxurious fluffiness Homemade or store-bought both work
- Ground cinnamon: Optional for topping Offers an aromatic finish Especially nice if serving to guests
Instructions
- Prepare the Crust:
- Combine the finely crushed buttery round crackers with melted butter and granulated sugar in a bowl Mix together with a fork until the crumbs are evenly coated and the mixture holds together when pressed It should look like wet sand
- Shape the Crust Bases:
- Evenly divide the crumb mixture among twelve lined or greased mini muffin cups Press firmly into the bottom of each cup to form a compact base Use the back of a spoon or your thumbs for best results Make sure each crust is tightly packed so the mini pies hold together after chilling
- Make the Pumpkin Cheese Filling:
- In a separate mixing bowl beat softened cream cheese and powdered sugar with a hand mixer or whisk until completely smooth Add pumpkin puree pumpkin pie spice and vanilla extract Continue mixing until silky and uniform with no streaks Taste the filling and adjust pumpkin pie spice if you want a spicier kick
- Fill the Mini Pies:
- Place the pumpkin cream cheese filling into a piping bag or simply spoon the mixture onto each crust Spread the tops smooth with a butter knife or offset spatula so each pie looks neat
- Chill to Set:
- Transfer the mini muffin tin to the refrigerator and let the pies chill for at least one hour Longer chilling gives an even firmer bite so these are great to make ahead
- Decorate and Serve:
- Right before serving top each mini pie with a generous dollop of whipped cream For extra autumn flair sprinkle lightly with ground cinnamon or even a crumb of cracker or candied pecan if desired
Save If I could highlight just one thing here it would be the buttery cracker crust. We once made these with graham crackers but nothing compares to the salty-sweet magic of buttery rounds. My niece calls them pumpkin cheesecakes in disguise every time we make these together for Halloween.
Storage Tips
These mini pumpkin pies keep beautifully in the refrigerator for up to three days Store them in an airtight container to prevent drying out If stacking line with parchment or waxed paper
Ingredient Substitutions
Swap in gluten-free buttery crackers for guests with gluten sensitivities If you prefer a milder or more dessert-cheesecake vibe use mascarpone in place of cream cheese Greek yogurt cream cheese also works Make your own pumpkin puree from roasted pumpkin for a farm-fresh flavor
Serving Suggestions
Serve these chilled for the best creamy tangy texture If you want to dress them up for a party add a swirl of caramel sauce or a few chopped candied pecans on top For fun fall presentation nestle each pie in a mini cupcake liner
Cultural and Seasonal Context
Pumpkin pie is a much-loved American fall ritual often found on Thanksgiving dessert tables This no-bake mini version brings the comfort of tradition to busy modern kitchens They shine brightest in fall but can be made any season with canned pumpkin
Save The bite-sized pies are always gone in a flash – perfect for fall gatherings and last-minute cravings alike.
Recipe FAQ
- → How do I get the crust to hold together?
Mix the crushed buttery crackers, melted butter, and sugar until the texture resembles wet sand. Press firmly into muffin cups.
- → Can I make these gluten-free?
Yes, substitute gluten-free crackers to create a version suitable for those avoiding gluten.
- → Can I prepare these mini pies in advance?
Absolutely. They can be made a day ahead and stored in the refrigerator until ready to serve.
- → What can I use instead of cream cheese?
Mascarpone is a great alternative, offering a milder flavor and creamy texture for the filling.
- → How do I top the mini pies for serving?
Dollop with whipped cream and sprinkle with cinnamon. For extra flair, add a cracker piece or candied pecan.
- → What tools are needed for assembly?
You’ll need mixing bowls, a hand mixer or whisk, measuring tools, mini muffin tin, spoon or piping bag.