Cream Cheese and Butterscotch Pumpkin Pies with Gingersnap Streusel Topping

Can you almost taste Thanksgiving, it’s just a few days away! I created this recipe for and boy is it to die for! Make sure you pop over to Smithfield and say hi on my post 🙂

All of my favorite ingredients are packed into these cute little hold in your hand pies. These are perfect for any Thanksgiving dessert, we went nuts for them. To save yourself some time go grab a box of refrigerated pie dough, I found some nice ones at Trader Joes in their freezer section. They were great.

Hop you all enjoy!!

Here are your pie rounds pressed into regular size muffin tin cups.

Next, you’ll top with the cream cheese mixture then spread out a little with a knife.

Prepare your pumpkin pie filling!

Oh the butterscotch morsels. Get the bag away from me….once I pop a few I’m a goner!

Fill with your pumpkin pie filling and start to bake  🙂

While pies are baking make your streusel!

And there you have it 🙂

After baking for 20 minutes, remove and top each with streusel. Place back in oven for 10-15 more minutes.

This is what you’ll get, mmm! Make sure you loosen all edges with a plastic knife while they are warm (much easier to remove this way)

Sprinkle with a little powdered sugar if you’d like and you are set!


Two mini pumpkin pies with gingersnap streusel topping

Cream Cheese and Butterscotch Pumpkin Pies with Gingersnap Streusel Topping

All of my favorite ingredients are packed into these cute little hold in your hand pies. These are perfect for any Thanksgiving dessert!
Course: Dessert
Cuisine: American
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 12 individual pies
Calories: 170kcal
Author: Jenny
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  • 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.


Calories: 170kcal | Carbohydrates: 20g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 24mg | Sodium: 108mg | Potassium: 65mg | Fiber: 1g | Sugar: 11g | Vitamin A: 1745IU | Vitamin C: 0.5mg | Calcium: 19mg | Iron: 1mg
Keywords: mini pumpkin pies, pumpkin pie recipe, thanksgiving desserts



Have a great Thanksgiving week and make sure you pop over to Smithfield to say hi to me! Thanks a million!



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58 Responses
  1. Rae

    You posted this 5 years ago but I wanted to let you know this will be my second Thanksgiving making these! They were a HUGE hit last year and I’m trying to make enough this year to share with friends in the area. I honestly thought my fiance’s uncle was going to kidnap me last year after trying them lol!


  2. Mae Lynn Arlinghaus

    Any thoughts on whether these pies freeze well? I’d like to make them ahead for Thanksgiving. Thanks.

  3. Heather

    How can you adapt this for a full size pie? Any suggestions? (need to cut down on the work – and mini’s look great…but want all at once!

  4. angela@spinachtiger

    Oh how lovely these are. These remind me of pecan tassies, one of my favorite cookies made with pecans. I love things are miniature too. Makes me feel I can have some dessert.

  5. Jay

    These look incredible! I am heading out first thing this morning to get the ingredients so I can bring them to my cousin’s baby shower today! (if they survive long enough).

  6. Kelly

    I am hosting X-mas eve this year and these will be perfect!! We will have 11 guests so this will be the perfect amount plus one for the hostess! 🙂

  7. Connie

    I make little pies too. I use foil cup liners and spray their insides with Pam baking spray. The pies release easily from the liners and clean-up is much easier.

  8. Jen @ How To: Simplify

    Oh my goodness, Jenny! What a fantastic dessert! I would love this right now!

  9. Tracy

    MMMMM! I made these for our Thanksgiving dessert and I have to say………IT IS SO DELISH – it was the perfect size after the heavy Thanksgiving dinner, and it was so easy to make – I featured you on my blog today!

    So fabulous – thank you for the recipe!!!

  10. Marie Hall

    Made these last night! Taste great, however, did not turn out looking like the ones pictured. You said to use a regular muffin tin. The 2 1/2″ pastry rounds barely covered the bottom of the wells let alone come up the sides. Really, regular or mini?

  11. Jenn @ LL4L

    I just found your blog and I love it! You have the best recipes and your photos are beautiful. This dessert looks so delicious…pumpkin, cream cheese, butterscotch chips?! Yum! I also love how approachable your recipes are…I can’t wait to try this one soon. Thank you!

  12. Sarah

    I think the only thing that could possibly make pumpkin pie better is a crumb topping. These look delicious! Hope you had a great Thanksgiving 🙂

  13. Lorna

    I made these last night to bring to Thanksgiving today. Every recipe I have tried of yours has turned out perfectly! This one, however, for some reason didn’t have enough cream cheese, pumpkin batter, or streusel. I had to make another quick batch of the pumpkin batter and had to double up on the streusel as well. The cream cheese, I just didn’t have a full teaspoon in each of the “pies”. It was very strange since I have never had that problem with your recipes before. Has anyone else had this problem? I’m sure it was my fault in some way!

    With that said, I tried one of them and OH MY GOODNESS! Yummy! Loved the gingersnap cookie addition to the streusel and the cream cheese mixture at the bottom! Very, very good and absolutely adorable!

  14. Cookin' Canuck

    These are absolutely adorable! Butterscotch and gingersnaps are a really nice twist to a Thanksgiving dessert.

  15. Rebecca Gerspacher

    Made these tonight to take to Thanksgiving dinner!
    They are delicious! I made half with the nuts and then substituted Graham crakers for the pecans but still used the ginger snaps!
    So yummy!
    I truly haven’t made one bad recipe that you have posted! Keep them a coming.

  16. Desi

    These remind me of little pecan pie bites! The pumpkin and butterscotch combo would be so good! Think I’m gonna have to try this one 🙂

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