These cheese and cracker pumpkin pie bites look like tiny pumpkin pies, but they are a savory appetizer. A buttery round cracker acts as the crust, and a creamy cheddar and cream cheese spread tinted with pumpkin is piped on top like pie filling. A small dollop of whipped cream cheese and a pepita finish each bite.
They are no-bake, they take about 15 minutes to put together, and the spread can be made two days ahead. That makes them an easy Thanksgiving appetizer for a party, a potluck, or a snack board. If you are planning a full spread, see our list of 30 Thanksgiving appetizers.
Why you will like these pumpkin pie bites
- Savory, not sweet. Sharp cheddar and smoked paprika balance the mild pumpkin.
- No baking. Mix, pipe, and chill. The oven stays free for the main dish.
- Make-ahead spread. The cheese spread keeps for 2 days in the fridge.
- Cute and easy to eat. One-bite finger food that fits on any appetizer table.
Ingredients for cheese and cracker pumpkin pie bites
- 24 round butter crackers. Sturdy ones like Ritz-style crackers work best.
- 6 ounces sharp cheddar, finely shredded. About 1 1/2 cups. Shred it from a block so the spread is smooth.
- 4 ounces cream cheese, softened. It makes the spread creamy and pipeable.
- 3 tablespoons pumpkin puree. Plain pumpkin, not pie filling. It adds the pumpkin color and a mild flavor.
- 1/4 teaspoon smoked paprika and 1/4 teaspoon garlic powder. Plus a pinch of salt.
- For the topping: 2 ounces cream cheese, softened and beaten until fluffy, and 24 pepitas or tiny sage leaves.
How to make cheese and cracker pumpkin pie bites
Step 1: Make the pumpkin cheese spread
In a bowl, beat the cheddar, 4 ounces of cream cheese, pumpkin puree, smoked paprika, garlic powder, and salt until smooth and evenly orange. Chill the spread for 30 minutes so it firms up.
Step 2: Pipe onto the crackers
Spoon the spread into a zip-top bag and snip off a corner. Pipe a rounded mound onto each cracker, leaving a small border so the cracker shows like a crust.
Step 3: Add the whipped topping
Beat the remaining 2 ounces of cream cheese until fluffy and spoon a tiny dollop on top of each bite, like whipped cream on a pie.
Step 4: Garnish and serve
Press a pepita or a small sage leaf into each dollop. Serve right away, or keep the topped bites chilled for up to 2 hours.
Tips for the best pumpkin pie bites
- Shred the cheddar very fine. Coarse shreds clog the piping bag.
- Chill the spread before piping. Soft spread slides off the cracker.
- Assemble close to serving time. The crackers soften the longer they sit.
- Use plain pumpkin puree. Pie filling adds sugar and spices.
- Do not leave the bites out for more than 2 hours.
Variations
- Spicy. Add a pinch of cayenne to the spread.
- Bacon. Top with a little crumbled cooked bacon.
- Apple. Add a thin slice of apple between the cracker and the spread.
- Nut topping. Use a toasted pecan half in place of the pepita.
Storage and make-ahead
Store the cheese spread in an airtight container in the fridge for up to 2 days, and let it sit for 10 minutes before piping. Keep the crackers in a sealed container at room temperature and assemble just before serving. Leftover topped bites are best eaten the same day. I do not recommend freezing them.
Frequently asked questions
Are these sweet or savory?
They are savory. They look like pumpkin pie, but the spread is made with cheddar and cream cheese.
Can I use canned pumpkin pie filling?
No. Pie filling is sweet and spiced. Use plain pumpkin puree.
Can I make them without a piping bag?
Yes. Use a small spoon to mound the spread onto each cracker.
What do I serve with them?
They go well on a platter with a charcuterie board and other finger foods.
More Thanksgiving appetizers
For more no-bake bites, try the pumpkin whipped feta dip, the bacon ranch cheese ball, or the cranberry pecan cheese ball.
Cheese and Cracker Pumpkin Pie Bites
Ingredients
For the pumpkin cheese spread
- 6 oz sharp cheddar cheese finely shredded, about 1 1/2 cups
- 4 oz cream cheese softened
- 3 tablespoons pumpkin puree plain, not pie filling
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1 pinch salt
For assembly
- 24 round butter crackers
- 2 oz cream cheese softened and beaten until fluffy, for the topping
- 24 pepitas or tiny sage leaves for garnish
Method
- Beat the cheddar, 4 ounces of cream cheese, pumpkin puree, smoked paprika, garlic powder, and salt until smooth and evenly orange. Chill the spread for 30 minutes.
- Spoon the spread into a zip-top bag and snip off a corner. Pipe a rounded mound onto each cracker, leaving a small border so the cracker looks like a crust.
- Beat the remaining 2 ounces of cream cheese until fluffy and spoon a tiny dollop on top of each bite.
- Press a pepita or small sage leaf into each dollop. Serve right away, or keep the topped bites chilled for up to 2 hours.
Notes
- Shred the cheddar very fine and chill the spread before piping.
- Use plain pumpkin puree, not pie filling.
- Make ahead: the spread keeps 2 days in the fridge. Assemble just before serving so the crackers stay crisp.
- Do not leave the bites out for more than 2 hours. Do not freeze.