Description
These Mini Cheese Cracker Pumpkin Pies are the perfect savory-sweet Thanksgiving bites — creamy, cheesy, and totally snackable for any fall gathering.
Ingredients
**For the Cracker Crusts:**
2 cups cheese crackers (like Cheez-Its), finely crushed
3 tbsp unsalted butter, melted
Pinch of salt
**For the Pumpkin Filling:**
¾ cup canned pumpkin puree (not pumpkin pie filling)
2 oz cream cheese, softened
1 tbsp brown sugar
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp salt
1 egg yolk
1 tbsp grated sharp cheddar or parmesan (optional)
**Optional Toppings:**
Mini dollop of whipped cream cheese or sour cream
Cracked black pepper or smoked paprika
Small cheese leaf cutout for garnish
Instructions
1. Preheat oven to 350°F (175°C).
2. In a food processor, pulse cheese crackers into fine crumbs. Add melted butter and salt; pulse to combine.
3. Press mixture into mini muffin tin cups to form crusts. Bake 6–8 minutes until lightly golden. Cool slightly.
4. In a bowl, mix pumpkin puree, cream cheese, brown sugar, spices, salt, and egg yolk until smooth. Stir in cheese if using.
5. Spoon filling into crusts. Bake 10–12 minutes until set.
6. Cool completely before removing. Garnish and serve.
Notes
Want a sweet version? Use graham crackers and skip the cheddar.
Make-ahead: Bake and chill up to 1 day in advance. Reheat at 300°F for 5 minutes if serving warm.
No food processor? Crush crackers in a bag and mix butter by hand.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 85
- Sugar: 2g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 20mg