Pumpkin Pie Tassies (Mini Pies with Cream Cheese Crust)
There is a moment every Thanksgiving when I look at the dessert table and think, “I want a slice of everything, but I physically cannot eat five slices of pie.”
This is why I am completely obsessed with “Tassies.” These bite-sized, two-bite wonders allow you to enjoy the full experience of a pie—the flaky crust, the rich filling, the dollop of whipped cream—without committing to a giant wedge.
While I often make these with a pecan filling (recipe included below!), this year I decided to tackle the classic Pumpkin Pie Tassie. But I didn’t want to use standard pie crust. I used my signature Cream Cheese Tassie Dough.
If you have never made a cream cheese pastry, you are in for a treat. It uses just three ingredients—butter, cream cheese, and flour—and results in a crust that is more tender, tangy, and melt-in-your-mouth than any water-based dough.
However, the real star of this post isn’t just the recipe; it is the technique. If you have ever struggled to pry a mini tart out of a muffin tin without crumbling the edges, I have a “genius hack” using parchment paper strips that will change your baking life forever.
Why You’ll Love This Recipe
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The Parchment Hack: By creating little “handles” with parchment paper, you can lift these delicate pies right out of the pan while they are still warm. No knife prying required!
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The Cream Cheese Crust: Unlike store-bought pastry sheets (which you can use in a pinch!), the homemade dough is rich and cookie-like. It pairs perfectly with the spiced pumpkin.
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Portion Control: These are the perfect “grab-and-go” dessert for holiday parties.
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Versatility: Once you master the dough and the method, you can fill these with anything—from pumpkin to pecan to fruit jams.
Ingredients Breakdown
This recipe brings together a simple dough with a classic spiced filling.
The Cream Cheese Tassie Dough
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Butter: You need 1 cup of softened butter. It provides the richness.
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Cream Cheese: 8 oz of cream cheese, also softened. This replaces the liquid in standard dough, making it incredibly tender.
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Flour: 2 cups of all-purpose flour brings it all together.
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Powdered Sugar (For Pressing): You don’t put sugar in the dough, but you dip your tamper in it to prevent sticking.
The Pumpkin Filling
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Pumpkin Puree: 1 cup canned pumpkin puree (not pie filling).
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Evaporated Milk: 3/4 cup gives the custard that silky, classic pumpkin pie texture.
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Sugars: A mix of 1/3 cup brown sugar and 2 tablespoons granulated sugar for depth.
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Spices: A robust blend of pumpkin pie spice, cinnamon, ginger, and optional cloves or nutmeg. If you have it, a teaspoon of Pumpkin Emulsion amps up the flavor.
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Egg: 1 large egg binds the custard.
The “Parchment Lift” Hack
Before we get to the instructions, let’s talk about the setup. This is the secret to professional-looking tassies.
As you can see in the photo, I cut thin strips of parchment paper (about 5 1/2 inches long). I place one strip in each greased muffin cavity before putting the dough in.
When the tassies are baked, you simply grab the two tabs of paper sticking up and lift the tart straight out. It is brilliant and saves so much frustration!
Step-by-Step Instructions
This recipe moves in steps: Mix, Prep Pans, Press, Fill, Bake.
Step 1: Make the Dough
In a mixer, combine the softened butter and cream cheese. Mix on low, then medium until smooth. Add the flour and mix until the dough is well incorporated and forms a ball.
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Tip: This dough is very forgiving. If it feels too soft, chill it for 15 minutes.
Step 2: Prepare the Pans
Spray your mini muffin tins (tassie pans) with baking spray (like PAM). Place your parchment strips into the slots. Scoop the dough into small balls and place one in each cup.
Step 3: Press the Cups
Take a “tassie tamper” (a tart shaper) or the back of a measuring spoon. Dip it into powdered sugar to prevent sticking. Press down into the dough ball to force it up the sides of the tin, creating a little cup shape.
Step 4: The Pumpkin Filling
In a mixing bowl, whisk together the brown sugar, granulated sugar, pumpkin spice, salt, and extra spices. Whisk in the pumpkin puree, evaporated milk, egg, and vanilla (and emulsion if using) until fully combined. Spoon the filling into the unbaked shells.
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Crucial Warning: Fill them only 3/4 full. Do not fill all the way to the top, or they will overflow and stick to the pan, defeating the purpose of the parchment hack!.
Step 5: Bake
Preheat your oven to 325°F. (Note: While standard pies bake hotter, these small cream cheese crusts prefer a gentler heat). Bake for 20 minutes.
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Check them: Check at the 10-minute mark, then again at 17-18 minutes. You want the edges to be a very light brown. If you take them out too late, the filling might overbake and separate from the crust.
Step 6: Cool and Lift
Let them cool in the pan for about 10–15 minutes to set the structure. Gently pull up on the parchment tabs to lift the tassies out and transfer them to a wire rack.
Variation: Pecan Tassies
If you prefer a nutty crunch, you can use the exact same dough with this filling recipe from my kitchen notes:
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1/4 cup melted butter
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1 cup brown sugar
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1 cup corn syrup
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3 eggs (room temp)
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1 tsp Vanilla
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1 tsp Dark Myers Rum (The secret kick!)
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1 cup chopped pecans
Instructions: Mix butter, sugar, and syrup. Add eggs, vanilla, and rum. Stir in pecans. Fill cups and bake as directed above.
If you love pecan desserts, you might also like my No Corn Syrup Pecan Pie Recipe for a full-sized version, or these Southern Cast Iron Pecan Tarts for a rustic twist.
Expert Tips for Success
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Don’t Overbake: As noted in the recipe, if the edges get dark brown, the filling tends to separate or become hollow. Light golden is the goal.
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Blind Baking: If you want to fill these with something that doesn’t need baking (like chocolate ganache, Reese’s cups, or fruit jam), poke holes in the empty dough cups and bake them first until light brown. Then fill and pop back in the oven for 2 minutes to melt the filling if needed.
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Decoration: A tiny dollop of whipped cream on the pumpkin ones, or a drizzle of royal icing on the pecan ones, makes them look extra fancy.
Storage and Freezing
Refrigerator: Because of the pumpkin custard and cream cheese dough, these should be stored in an airtight container in the refrigerator. They will last for 3–4 days.
Freezer: These freeze beautifully! Place them in a single layer in a freezer-safe container. Thaw in the fridge overnight before serving.
FAQs
Can I use store-bought dough? Yes, if you are in a rush (like I was in the photos!), you can use refrigerated pastry sheets or pie crusts. Roll them out to 1/8 inch thick and cut with a 3 1/2 inch cutter. However, the homemade cream cheese dough is significantly tastier.
Why did my filling overflow? You likely filled them too high. The filling puffs up as the egg cooks. Stick to the 3/4 full rule!
What size pan do I need? I use a 48-cup tassie pan (mini muffin tin) for this recipe. It makes a large batch perfect for holiday gatherings.
Conclusion
Whether you choose the pumpkin filling or the pecan variation, these Pumpkin Pie Tassies are guaranteed to be the first thing to disappear from your holiday dessert table. They are cute, delicious, and thanks to that parchment hack, stress-free to make.
Do you have a favorite mini dessert for the holidays? Let me know in the comments below! And don’t forget to pin this hack to your Baking Tips board on Pinterest.
Pumpkin Pie Tassies (with Cream Cheese Crust)
Ingredients
- Cream Cheese Tassie Cups:
- 1 cup butter softened
- 8 oz cream cheese softened
- 2 cups all-purpose flour
- Powdered sugar for dipping tamper
- Pumpkin Filling:
- 1 cup pumpkin puree not pie filling
- 3/4 cup evaporated milk
- 1 large egg lightly beaten
- 1/3 cup brown sugar
- 2 tbsp granulated sugar
- 1/2 tsp vanilla extract
- 1 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
- Optional: 1 tsp pumpkin emulsion
Instructions
- Make Dough: Combine butter and cream cheese in a mixer. Add flour and mix on low, then medium, until dough is well incorporated.
- Prep Pan (The Hack): Cut 5 1/2-inch narrow strips of parchment paper. Spray a 48-cup mini muffin pan with baking spray. Place one strip in each cavity to create lifting handles.
- Shape: Scoop small balls of dough into each cup. Dip a tassie tamper (or back of a spoon) into powdered sugar and press the dough to form a cup shape against the sides of the tin.
- Make Filling: Whisk together sugars, salt, and spices. Whisk in pumpkin, evaporated milk, egg, and vanilla until smooth.
- Fill: Spoon pumpkin mixture into the dough cups, filling only 3/4 full. (Do not overfill!).
- Bake: Bake at 325°F (160°C) for 16-20 minutes. Check at 10 minutes. Remove when crust edges are very light brown and filling is set.
- Cool: Let cool in pan for 10-15 minutes. Use parchment strips to lift tassies onto a wire rack to cool completely.
- Serve: Top with homemade whipped cream.
Notes
