Mini Pumpkin Pie

These mini pumpkin pies are a delicious treat for fall holidays, get togethers, dessert boards, or just something sweet to have around the house. They’re made with a creamy pumpkin filling, warm fall spices, and individual graham cracker crusts that make them incredibly easy to put together. There’s no homemade pie dough to roll, shape, or blind bake. Just mix the filling, pour it into the crusts, bake, cool, and serve. You can keep them in the foil tins, remove them once chilled, cut them into smaller pieces, or even use one as a garnish for a pumpkin espresso martini.

What Are Mini Pumpkin Pies?

Mini pumpkin pies are individual versions of traditional pumpkin pie. Instead of baking one large pie and slicing it, the pumpkin filling is divided between small graham cracker crusts so everyone gets their own. The graham cracker crust adds a little sweetness and pairs really well with the pumpkin, cinnamon, ginger, and nutmeg. They’re easy to serve, easy to portion, and work especially well for parties, holiday desserts, and dessert boards.

Ingredient Breakdown

Mini graham cracker crusts: Premade crusts make this recipe much easier. Keep them in their foil tins while baking.
Pumpkin purée: Use one full 15-ounce can of pure pumpkin purée, not pumpkin pie filling.
Eggs: Two eggs help the filling set while keeping it smooth and creamy.
Granulated sugar: Adds sweetness without overpowering the pumpkin and spices.
Evaporated milk: Gives the filling its creamy texture while still allowing it to firm up once baked and chilled.
Cinnamon, ginger, and nutmeg: These give the pies that classic warm pumpkin pie flavor.
Salt: Balances the sweetness and brings out the spices.
Whipped cream: Add right before serving for the classic pumpkin pie finish.

How Easy Are They to Make?

These are about as easy as pumpkin pie gets. The graham cracker crusts are already formed and sitting in individual foil tins, so there’s no rolling dough or shaping crusts. Arrange them on a baking sheet, whisk the eggs, add the pumpkin purée, sugar, evaporated milk, and spices, then mix until smooth. Pour the filling into the crusts, tap the baking sheet gently to level everything out, and bake.

What Can You Use Them For?

These mini pumpkin pies are great for fall get togethers, Thanksgiving, Halloween parties, holiday dessert tables, brunches, dessert boards, or individual desserts after dinner. You can serve them directly in the foil tins with whipped cream, remove them once chilled, or cut them into halves or quarters for smaller bite-sized pieces. They also make a great garnish for a pumpkin espresso martini.

Removing Them From the Tin

If you’re serving them in the foil tins, you can leave them exactly as they are. If you want a freestanding mini pie, let them cool completely and refrigerate until thoroughly chilled. Then place the pies you want to remove in the freezer for about 20–30 minutes to firm up the filling and graham cracker crust. Once firm, gently work around the edge of the foil and slowly peel the tin away from the pie instead of pulling the pie straight up. The colder the pie is, the easier it is to remove cleanly.

Using One as an Espresso Martini Garnish

If you want to garnish a pumpkin espresso martini with one of the pies, make sure it is very cold and firm before removing it from the tin. After chilling and freezing for 20–30 minutes, carefully remove the foil and use a small sharp knife to make the tiniest incision in the bottom edge of the crust. You only need a small notch that allows the rim of the glass to slide into the pie. Start with a very small cut and deepen it only if necessary. Keeping the pie cold helps it stay firm and balanced on the rim. You can also quarter one and use a smaller piece if you want a lighter garnish.

Storage and Freezing

Once cooled, store the mini pumpkin pies covered in the refrigerator and wait to add whipped cream until right before serving. They can also be frozen. Let them cool and chill completely, freeze them without whipped cream until firm, then wrap them well or transfer them to an airtight freezer-safe container. For the best texture, use them within about a month. When ready to serve, thaw them in the refrigerator and add fresh whipped cream afterward.

Why You’ll Love This Recipe

These mini pumpkin pies give you all the classic pumpkin pie flavor without the hassle of making a full-sized pie from scratch. The graham cracker crust is sweet and slightly crunchy, the filling is creamy and warmly spiced, and the individual size makes them easy to serve. They’re great for making ahead, storing in the freezer, setting out on a dessert board, or turning into an over-the-top pumpkin espresso martini garnish.

Mini Pumpkin Pie

Recipe by Caleb

5.0 from 1 vote

Course: DessertDifficulty: Beginner

Servings

16

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

Ingredients

US Metric

• 16 16 mini graham cracker pie crusts

• 2 large 2 eggs

• 1 1 can pumpkin purée

• ¾ cup ¾ granulated sugar

• ¾ cup ¾ evaporated milk

• 1 tsp 1 ground cinnamon

• ½ tsp ½ ground ginger

• ½ tsp ½ salt

• ¼ tsp ¼ ground nutmeg

• Whipped cream, for topping

Directions

• Preheat oven to 350°F. Remove the plastic packaging from the mini graham cracker crusts, keeping each crust in its foil tin, and arrange them on a baking sheet.
• Crack the eggs into a large mixing bowl and whisk until combined.
• Add the pumpkin purée, granulated sugar, evaporated milk, cinnamon, ginger, salt, and nutmeg. Whisk until smooth and completely combined.
• Divide the filling between the crusts, leaving about ⅛–¼ inch of crust visible around the top.
• Gently tap the baking sheet on the counter once or twice to level the filling and release larger air bubbles.
• Bake at 350°F for 20–23 minutes, or until the outer edges are set and the centers have only a slight jiggle.
• Let the pies cool completely, then refrigerate until thoroughly chilled.
• If you plan on removing them from the tins, place the chilled pies in the freezer for 20–30 minutes to firm up. Carefully work around the edges and slowly peel the foil away from the crust.
• Top with whipped cream before serving. Serve whole, cut into smaller pieces, arrange on a dessert board, or use as a garnish for a pumpkin espresso martini.

Equipment

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