Mini Pumpkin Pie on a Stick

Forget leaving Santa cookies, he wants mini pies this year!


  • 1 pie crust
  • 16 oz cream cheese, softened
  • ½ cup pumpkin puree
  • ¼ cup granulated sugar
  • ¼ cup brown sugar
  • ½ tsp vanilla extract
  • ½ tsp ground cinnamon
  • ⅛ tsp ground nutmeg
  • 1/8 tsp ground ginger
  • 1/8 tsp ground cloves
  • 2 large eggs
  • Ovenproof lollipop sticks
  • 1 egg, for brushing
  • Brown sugar, for garnishing


  1. For the pumpkin filling, combine cream cheese, pumpkin puree, granulated white sugar, brown sugar and spices; mix with an electric mixer on medium speed until well blended. Gradually add the eggs and vanilla extract and mix until blended. Pour into a 9-inch diameter pie dish and bake at 350°F for 35 to 45 minutes or until set. Remove from the oven and let cool to room temperature. Refrigerate for at least 3 hours before using.
  2. Remove the dough from your fridge and roll it out on a floured working table.

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