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

Keyword mini pumpkin pies, pumpkin pie recipe, thanksgiving desserts

Prep Time 25

Cook Time 35

Total Time 1

Servings individual pies

Calories 170kcal

Author Jenny

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.