Mini Pumpkin Cream Pies

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Mini Pumpkin Cream Pies!


I’ve tried to keep the pumpkin recipes in check this month. Until today. I’m ready to get down to business and things are about to get exciting.

Let’s kick this weekend off with some pumpkin cream pie, shall we?

There are 2 things I really love about this recipe.


First – the pumpkin cream filling. It’s phenomenal and luscious and you just want to throw it in a piping back and pipe it straight into your mouth. That method of eating goes for this pumpkin cream pie filling as well as ganache, or any other sweet mixture that is pipe-able. That’s totally normal right? Someone please tell me that I’m not alone in this.

Second – these cute fillo shells from Athens. For someone like me, who always wants dessert but doesn’t always have time to whip up a homemade pie dough, these shells are the perfect solution. Not to mention WAY cute!

And away we go….

Mini Pumpkin Cream Pies!

Mini Pumpkin Cream Pies

Course Dessert
Cuisine American


  • 1 1/2 ounces no-cook vanilla pudding
  • 1/2 cup half and half
  • 1/2 cup heavy cream divided
  • 1/4 teaspoon cinnamon
  • pinch of ground nutmeg
  • pinch of ground cloves
  • 1/4 cup pumpkin puree
  • 1 tablespoon brown sugar
  • Athens Mini Fillo Shells


  • In a large bowl mix dry pudding mix with half-and-half and and 1/4 cup of the heavy cream. Add spices and whisk until smooth. Add the pumpkin and stir to combine until uniform throughout.
  • In a mixing bowl, add remaining heavy cream and brown sugar. Beat until very light and fluffy. Fold in pumpkin cream mixture until combined.
  • Transfer the mixture into a piping bag and pipe even amounts into the individual mini fillo shells. Serve as needed. Garnish with crushed walnuts if desired.


  1. Hi Gaby! These are so cute…I would have a hard time eating them (then again, NOT!) They look delicious! Their cuteness comes second, I guess! Thank you for sharing!

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