Bite-sized pumpkin pies with creamy cheese filling, cracker crust, and fall spices. Easy, oven-free dessert.
# Components:
→ Crust
01 - 1 cup finely crushed buttery round crackers, such as Ritz
02 - 3 tablespoons unsalted butter, melted
03 - 1 tablespoon granulated sugar
→ Filling
04 - 4 ounces cream cheese, softened
05 - 2 tablespoons powdered sugar
06 - 1/2 cup canned pumpkin purée
07 - 1/2 teaspoon pumpkin pie spice
08 - 1/2 teaspoon vanilla extract
→ Topping
09 - 1/2 cup whipped cream
10 - Pinch of ground cinnamon (optional)
# Directions:
01 - Combine crushed buttery crackers, melted unsalted butter, and granulated sugar in a mixing bowl until the mixture resembles wet sand.
02 - Evenly distribute the crust mixture into 12 mini muffin cups lined with paper liners or lightly greased; press firmly to compact the base in each cup.
03 - Beat softened cream cheese and powdered sugar using a whisk or electric hand mixer until smooth. Add pumpkin purée, pumpkin pie spice, and vanilla extract; mix until creamy and homogeneous.
04 - Spoon or pipe equal portions of the pumpkin cheese filling onto each prepared crust, smoothing the tops as needed.
05 - Refrigerate the mini pies for at least 1 hour to allow the filling to set before serving.
06 - Top each mini pie with a dollop of whipped cream and a light sprinkle of ground cinnamon if desired just before serving.
