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.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).
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.
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!
*Print out the recipe card below*
- 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
- 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 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. 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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