These Pumpkin cheese pie cones are your perfect eggless Thanksgiving dessert! They are flaky cones made out of pie dough filled with a pumpkin cheesecake filling and topped with whipped cream and pecans! These cones are made with only 5 ingredients and are so easy to make. These cones are so cute for Thanksgiving dinner at home that kids and adults will both obsess over them. You can even make it 2 days before and keep it, to save you time on the day.

Happy Baking!

Servings: 8-9 cones

Prep Time: 25-30 mins

Baking Time: 16-19 mins

Cooling Time: 2-3 hours

Total Time: 3-4 hours

Ingredients: 

• 1 pie dough sheet, about 8 oz. For a homemade recipe, click here

• 3/4 cup Pumpkin purée

• 4 oz Cream cheese softened

• 1-1/5 tsp pumpkin spice

• A pinch of salt 

• 1/2-2/3 cup Powdered sugar

• Whipped cream as garnish

• Chopped pecans as garnish

Directions: 

1. Take out the pie crust from the freezer to thaw till it’s easy to use. Preheat oven to 400F.

2. Pumpkin Cheesecake Filling- In a bowl add the softened cream cheese, pumpkin puree, pumpkin spice, and a pinch of salt. Whisk together till combined and no lumps. Add powdered sugar as per taste and whisk till combined. Transfer the filling to a piping bag and keep it aside.

3. Foil cones- Cut 4-12 PCs ( you can bake in batches and reuse the cones) of foil into a square around the size of about 5*5. Fold the square in half forming a triangle. Roll it into a cone shape. Tuck the pointed edges to close the cone and make sure it’s sealed by pressing down.

4. Roll out the pie dough if using homemade. Cut the pie dough sheet into thin strips.

5. Take one strip and wrap it around the foil cone overlapping eat seams to form a cone shape. Make sure the bottom tip of the cone is sealed shut so that nothing can get out. Depending on the size of your foil cones, you may need 1.5 strips.

6. Poke holes with a fork over the cone and place them on a parchment-lined tray with the seal side down.

7. Bake in the oven at 400F for 16-19 mins. Flip the cones at about 10-11 mins so that it bakes evenly. Bake till it’s cooked through and golden all over.

8. Once slightly cooled, gently wiggle the foil cone out.

9. Fill the cones with the pumpkin cheesecake filling.

10. Let it cool in the fridge for at least 2-3 hours.

11. Top with whipped cream and garnish with pecans. These last well in the fridge for 2-3 days.

Notes/Tips:

• When wrapping the pie strips around the foil cone, make sure you overlap the seams to minimize any gaps in them.

• Make sure you flip the cones in the oven to ensure it cooks evenly.

• Be careful while taking out the cones. The cones are flaky and fragile.

• You can make the cones from 1-2 days before and keep them in an airtight container. Fill them before eating, as they will get soggy.

• You can use whipped cream out of the bottle, cool whip or make your own whipped cream from heavy cream.