Aren’t these the cutest mini pumpkin pies you have ever seen?!?!
These are prefect for serving during your Holiday parties. Instead of making one large pie and dividing it among your guests, you can serve these adorable individual mini pumpkin pies. You can serve with some store bought or homemade sweet whipped cream (recipe below) or maybe a side of vanilla ice cream.
Oh, did I mention how EASY this is to make? All you have to do is pour all your ingredients into one bowl, mix, and pour the filling into the ready-made graham cracker crust. Then let the oven do the rest!
Your guests will LOVE them and I guarantee they will be talking about this dessert for years to come!
How To Make Easy Mini Pumpkin Pies With Graham Cracker Crust
First, gather all your ingredients.
- 2 packages (12 individual pie crust) of ready-made graham cracker crusts
- 1 can (15 ounces) pumpkin puree
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 2 eggs
Preheat oven to 400°F degrees.
In a large bowl, whisk together pumpkin puree, condensed milk, cinnamon, nutmeg, ginger, and eggs until well blended.
Pour filling into the 12 mini graham cracker crusts.
Place mini pumpkin pies on a baking sheet and into the oven. Immediately reduce temperature to 350°F degrees and bake mini pies for 25 to 30 minutes or until centers of pies are set up. When you nudge your pumpkin pie, the filling should be firmer around the edges, but still jiggle in the center. You can also use a toothpick and insert it halfway between the outer edge and the center of the pie should come out mostly clean. (Note: The toothpick test may cause your filling to crack as it cools.)
Transfer the pies to a wire rack and cool completely, about 2 to 4 hours. After 4 hours, place the pie in the refrigerator covered with plastic wrap up to 2 to 3 days.
Top with store bought or homemade sweet whipped cream (recipe below)!
Homemade Sweet Whipped Cream
Ingredients:
- 1 cup heavy cream
- 3 tablespoons confectioners sugar
- 1/2 teaspoon pure vanilla extract
Directions:
- In the chilled bowl of a stand mixer fitted with the whisk attachment, or in a large bowl using a handheld mixer, whip the cream, confectioners sugar, and vanilla until soft peaks from, 2 minutes.
- Cover and chill until ready to use.
How To Make Homemade Graham Cracker Crust
Ingredients:
- 2 & 1/2 cups of fine graham cracker crumbs (about 18 graham crackers)
- 3 tablespoons unsalted butter, melted
- 12 Mini pie tins
Directions:
- In a food processor, pulse to break up the crackers, then process until fine, 30 seconds. If you do not have a food processor, simply put the cookies in a big ziplock bag and beat with a rolling pin until you get fine crumbs. You kids would love to help with this step!
- Drizzle 3 tablespoons of melted butter to the graham cracker mixture and pulse until coated and the crust holds together when pinched between your fingers.
- Press about 1/4 cup of graham crackers into each mini pie tin.
- Pour the pumpkin filling into each graham cracker crusted pie tin.
- Bake according to recipe directions.
Tips & Tricks
- The two major factors that contribute to a cracked pumpkin pie are over-baking the pie or cooling it too quickly.
- You can make these pumpkin pies ahead of time. I wouldn’t recommend making them more than two days ahead of your event, because you don’t want the pie to lose its crispness and it’s flavor.
- Homemade pumpkin pie can be left at room temperature for two hours, after which it is in danger of growing harmful bacteria. Homemade pumpkin pie is safe in the fridge for 2 to 4 days, so it’s best to store it there after it cools.
- You can also freeze pumpkin pie. Once completely cooled, wrap and tightly seal the pie in several layers of plastic wrap. For added protection against freezer burn, follow up this step with a layer of aluminum foil, folded around the pie and taped around the edges. You can freeze the pie for up to a month.
- If you want to make one large pie and not the mini pies, you can use the homemade graham cracker crust recipe above or you can purchase the large pre-made graham cracker crust pie in a tin.
- Since I bake quite often I like to buy stuff in bulk. I love buying my flour, sugars, pure vanilla extract, butter, oil, eggs, and spices at Costco.
- Costco, Target, & Amazon are my favorite stores to shop at!
Make sure you post your photos on Instagram and tag me in them so I can see your creations from my blog #eazypeazylemonsqueezee
Easy Mini Pumpkin Pies With Graham Cracker Crust
- October 8, 2019
- 12
- 35 min
- Print this
Ingredients
- 2 packages (12 individual pie crust) of ready-made graham cracker crusts
- 1 can (15 ounces) pumpkin puree
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 2 eggs
Directions
- Step 1
- Preheat oven to 400°F degrees.
- Step 2
- In a large bowl, whisk together pumpkin puree, condensed milk, cinnamon, nutmeg, ginger, and eggs until well blended.
- Step 3
- Pour filling into the 12 mini graham cracker crusts.
- Step 4
- Place mini pumpkin pies on a baking sheet and into the oven. Immediately reduce temperature to 350°F degrees and bake mini pies for 25 to 30 minutes or until centers of pies are set up. When you nudge your pumpkin pie, the filling should be firmer around the edges, but still jiggle in the center. You can also use a toothpick and insert it halfway between the outer edge and the center of the pie should come out mostly clean. (Note: The toothpick test may cause your filling to crack as it cools.)
- Step 5
- Transfer the pies to a wire rack and cool completely, about 2 to 4 hours. After 4 hours, place the pie in the refrigerator covered with plastic wrap up to 2 to 3 days.
- Step 6
- Top with store bought or homemade sweet whipped cream (recipe above)!
