Ingredients

The following ingredients have 4 Servings
  • 1 9 inch pie shell, softened ((I use either Pillsbury or Trader Joes has nice pie shells))
  • 4 Tablespoons softened cream cheese
  • 2 Tablespoons granulated sugar
  • 1/2 teaspoon vanilla
  • 1/4 cup butterscotch chips
  • 1/2 cup canned pumpkin
  • 2 Tablespoons granulated sugar
  • 2 Tablespoons heavy cream
  • 1/4 teaspoon ground cinnamon
  • 1 egg (beaten)
  • 2 Tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 1 Tablespoon ground gingersnap cookies
  • 1 Tablespoon brown sugar
  • 1 Tablespoon softened butter
  • 1/4 cup chopped pecans

Instruction

  • Preheat oven to 350 degrees F. 
  • Cut 2 1/2 inch rounds out of your pie dough and place into 12 muffin tins. You will need to re-roll your dough once.
  • In a mixing bowl, beat cream cheese, sugar and vanilla until softened and smooth. 
  • Spoon 1 teaspoon cream cheese mixture into bottom of pies and spread around the bottom. 
  • Sprinkle about 10 butterscotch chips over cream cheese layer.
  • In a separate mixing bowl beat the pumpkin, sugar, cream, cinnamon and egg until well combined. Pour evenly over cream cheese mixture filling up to nearly the top of crust. 
  • Bake for 20 minutes.
  • To prepare streusel topping place sugar, cinnamon, ground cookies, brown sugar, pecans and butter in a mixing bowl. Use a fork and press butter into sugar mixture until crumbly. 
  • After the pies have baked for 20 minutes remove and top each evenly with the strudel.
  • Place back into the oven for an additional 10-15 minutes or until streusel is bubbly and pies are cooked through.
  • Remove from oven, loosen edges with a plastic knife then let cool for 10 minutes before removing from muffin tins.