Cream Cheese and Butterscotch Pumpkin Pies with Gingersnap Streusel Topping

I Love the combination of pumpkin and cream cheese.  They compliment each other extremely well. These little pies make for a fun appetizer, dessert, or just a great little snack!  My husband went on travel a few weeks ago, so I packed up my kids and we went to my parents house to visit.  My dad LOVES pumpkin pie, so I decided to make him up a batch of these yummy mini pies. He couldn’t stop raving about them! I loved them and so did the rest of my family!

recipe from: Picky Palate

1 (9 inch) pie shell, softened (I use either Pillsbury or Trader Joes has nice pie shells)
4 Tablespoons softened cream cheese
2 Tablespoons granulated sugar
1/2 teaspoon vanilla
1/4 Cup butterscotch chips
1/2 Cup canned pumpkin
2 Tablespoons granulated sugar
2 Tablespoons heavy cream
1/4 teaspoon ground cinnamon
1 egg, beaten
2 Tablespoons sugar
1/2 teaspoon ground cinnamon
1 Tablespoon ground gingersnap cookies
1 Tablespoon brown sugar
1 Tablespoon softened butter
1/4 Cup chopped pecans

Preheat oven to 350 degrees F. 
Cut 2 1/2 inch rounds out of your pie dough and place into 12 muffin tins.  You will need to re-roll your dough once. 
In a mixing bowl, beat cream cheese, sugar and vanilla until softened and smooth. 
Spoon 1 teaspoon cream cheese mixture into bottom of pies and spread around the bottom. 
Sprinkle about 10 butterscotch chips over cream cheese layer.
In a separate mixing bowl beat the pumpkin, sugar, cream, cinnamon and egg until well combined.   Pour evenly  over cream cheese mixture filling up to nearly the top of crust. 
Bake for 20 minutes.
To prepare streusel  topping place sugar, cinnamon, ground cookies, brown sugar, pecans and butter in a mixing bowl.  Use a fork and press butter into sugar mixture until crumbly. 
After the pies have baked for 20 minutes remove and top each evenly with the strudel. 
Place back into the oven for an additional 10-15 minutes or until streusel is bubbly and pies are cooked through. 
Remove from oven, loosen edges with a plastic knife then let cool for 10 minutes before removing from muffin tins.
Serve room temperature or chilled.

Makes 12 individual pies


If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: appetizer, dessert, pie, pumpkin, sweet, treat

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  1. Danielle

    Yum! My mouth is watering.

  2. Jocelyn

    Pumpkin pie this good should not be allowed so early in the morning!!! These sound amazing!!!! Pinning this for sure:-)

  3. Jess Wakasugi {Life's Simple Measures}

    Oo wow, these look and sound fabulous! I can imagine how delish pumpkin and butterscotch (oh and streusel topping) would be together. Pinned!

  4. kitchen flavours

    This looks wonderful! No wonder your dad is happy! All the pumpkin yummies in bloggerland is making me drool! I just made some pumpkin puree today, as I have not seen canned ones over here before! I guess, reason is, pumpkin is available whole year round over here! Thanks for sharing! Have a lovely day!

  5. Tanya@takesix

    Heaven help me!!!! Those looks awesome!

  6. Zia Elle

    I love this combo too! Yummy!!

  7. Michele

    Those are SO cute! You are right about pumpkin and cream cheese complimenting eachother. Delicious! This recipe looks amazing.

  8. Little Mommy

    Oh. My. Goodness. Looks amazing!

  9. gifts for men

    In these blog there are so many things which is really very cool and fantastic these all are very excellent also so much other things, which are great to know about it.

  10. Jennifer

    Oh those look delicious

  11. House Revivals

    Wow! This looks fantastic! I shared your link on my Facebook page.

  12. Jennifer

    Oh my!! They sound and look wonderful!Thanks for sharing all your goodies with us at Show & Share!

  13. Ericka

    Could you perhaps do this as a single large pie instead of the little ones?