Carrie’s Experimental Kitchen

Pumpkin Pie Pinwheels

 

 

 

Pumpkin pie meets cheesecake in this twist on a Fall favorite. They’re the perfect size so that you can sample all of those holiday desserts.

Pumpkin pie meets cheesecake in this twist on a Fall favorite. They're the perfect size so that you can sample all of those holiday desserts.

If your family is anything like mine only a handful of people like pumpkin pie. Every Thanksgiving I either make one or someone purchases one, so that there is a representation on our dessert table. Inevitably, there are always so many other dessert choices that there is always pumpkin pie left over.

This year, I wanted to come up with a new pumpkin dessert recipe that:

  1. Was an individual portion size
  2. E.A.S.Y.  (because who wants to make a complicated dessert after making all of that food!)
  3. I could freeze any leftovers

Pumpkin Pie Pinwheels

So I got to thinking and came up with these Pumpkin Pie Pinwheels; which are a cross between pumpkin pie and cheesecake. For this recipe you will need refrigerated pie crust, cream cheese, pumpkin puree, pumpkin pie spice and sugar. Because I was testing out this recipe, I only used one pie crust and got 8 pinwheels, so if you want to make more, double the recipe and use half of the filling on each pie crust dough.

Pumpkin Pie Pinwheels: Pie Meets Cheesecake #Thanksgiving #dessert Click To Tweet

Next, it’s time to make the recipe. Unwrap the pie crust and unroll on a flat surface.  I like to use Pillsbury refrigerated pie crust because it hasn’t failed me yet, but you can make your own if you have a favorite recipe. In a large bowl or stand mixer, add the cream cheese, pumpkin, spice and sugar; mix until smooth and creamy. Spread the filling on top of the pie crust dough leaving 1/4″ border around the edge of the dough; then roll the dough into a log.

Cut the dough into 8 pieces and place on a baking sheet, roll side down. Bake for 20 minutes; then remove from the oven to cool. If desired, combine confectioners sugar and water/milk and drizzle on top of the pinwheels. It makes it look a little prettier. 😉 You can eat them warm, right out of the oven; however, I recommend refrigerating them and eating them cold (like pie and cheesecake).

Pumpkin pie meets cheesecake in this twist on a Fall favorite. They're the perfect size so that you can sample all of those holiday desserts.

Now, because it was just the three of us tasting these pinwheels, I froze some for our daughter to try when she came home from college. Unfortunately, they didn’t make it that long, but they defrosted beautifully; though I recommend not drizzling them with the sugar mixture before freezing; wait until you’re ready to serve them.

Pumpkin Pie Pinwheels

We really liked these Pumpkin Pie Pinwheels and they’ll make a tasty addition to your holiday table. Or, since they only take 30 minutes to make, surprise the family with a new treat during the week. ~Enjoy!

Pumpkin pie meets cheesecake in this twist on a Fall favorite. They're the perfect size so that you can sample all of those holiday desserts.

*Print out the recipe card below*

Pumpkin pie meets cheesecake in this twist on a Fall favorite. They're the perfect size so that you can sample all of those holiday desserts.
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Pumpkin Pie Pinwheels
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Pumpkin pie meets cheesecake in this twist on a Fall favorite. They're the perfect size so that you can sample all of those holiday desserts.
Course: Dessert
Servings: 8
Author: Carrie's Experimental Kitchen
Ingredients
  • 1 Refrigerated Pie Crust, I used Pillsbury
  • 4 oz. Cream Cheese, softened
  • 1/2 c. Pumpkin Puree
  • 1/4 tsp. Pumpkin Pie Spice
  • 1 tbsp. Granulated Sugar
  • 1/4 c. Confectioners Sugar, if desired
  • 1 tbsp. Water or Milk if desired
Instructions
  1. Preheat oven to 375 degrees F.
  2. Unwrap the pie crust and unroll on a flat surface.
  3. In a large bowl or stand mixer, add the cream cheese, pumpkin, spice and sugar; mix until smooth and creamy.
  4. Spread the filling on top of the pie crust dough leaving 1/4" border around the edge of the dough; then roll the dough into a log.
  5. Cut the dough into 8 pieces and place on a baking sheet. Bake for 20 minutes; then remove from the oven to cool. If desired, combine the confectioners sugar and water/milk and drizzle on top of the pinwheels.

 

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