Name: Pumpkin Pie Pinwheels
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 refrigerated pie crust; 4 ounces softened cream cheese; 1/2 cup pumpkin puree; 1/4 teaspoon pumpkin pie spice; 1 tablespoon granulated sugar; 1/4 cup confectioners sugar ((optional)); 1 tablespoon milk ((optional))

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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:

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

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.

How do you make Pumpkin Pie Pinwheels?

First, 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 ¼" 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).

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.

However, I recommend not drizzling them with the sugar mixture before freezing; wait until you're ready to serve them.

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!

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Pumpkin Pie Pinwheels

Carrie's Experimental Kitchen

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 Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Dessert

Cuisine American

Servings

Ingredients

1 refrigerated pie crust
4 ounces softened cream cheese
½ cup pumpkin puree
¼ teaspoon pumpkin pie spice
1 tablespoon granulated sugar
¼ cup confectioners sugar (optional)
1 tablespoon milk (optional)

Instructions

Preheat oven to 375 degrees F.
Unwrap the pie crust and unroll on a flat surface.
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 ¼-inch 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. Bake for 20 minutes; then remove from the oven to cool.
{Optional} Combine the confectioners sugar and milk, whisk until smooth; then drizzle on top of the pinwheels.