I absolutely love almost all dessert recipes made with pumpkin, and these mini pumpkin pies with graham cracker crust take the cake! Well, pie but you get what I mean.
They are so delicious. Normally pumpkin pies are served with a flaky crust, but the graham cracker crust adds even more flavor, and in our opinion the best crust for these mini pumpkin pies. These little pies are so fun to serve at the holiday parties or for your get-togethers. Plus then you don’t have to worry about cutting up the pie evenly and you know exactly how many servings you will have!
Recipe Ingredient Notes
- Pure pumpkin puree
- Evaporated milk
- Eggs
- Granulated sugar
- Salt
- Ground cinnamon
- Ground ginger
- Ground cloves
- Keebler Ready Crust Mini Graham Cracker Pie Crusts
Equipment Needed
- Large mixing bowl
- Whisk
- ¼ measuring cup
- Large baking sheet (THIS is a great one!)
How To Make Our Mini Pumpkin Pies with Graham Cracker Crust
This is one of the easiest pumpkin pie recipes you can make!
- Start by preheating your oven to 350 degrees.
- In a large mixing bowl combine the pumpkin puree, milk, eggs, granulated sugar, salt, ground cinnamon, ground ginger, ground cloves and whisk it all together until it is nice and smooth!
- Once that is all mixed up, take a ¼ measuring cup and pour the pumpkin mixture into the shells.
- Tap the sides of the shells gently to make sure it has filled out the shell and is evenly spread out.
- Continue to do this until either all your shells are filled or the pumpkin mixture is gone. This recipe should make about 15 mini pies.
- Now, place all of the filled pie shells onto a large baking sheet and place them in the oven to bake for about 25-30 minutes or until the pies are set up.
- There should be little to no giggle when the pies are moved.
- Then just let them cool down completely and serve with either whipped cream or ice cream and enjoy!
Graham Cracker Crust Alternatives
While we absolutely LOVE this recipe using the graham cracker crust, you can switch it out for a flakey pie crust instead. But you will have to buy the mini pie tins to use as well. So, if you want to do that, I would suggest using the easy pie crust recipe from Natasha’s Kitchen. It is super simple and has great flavor!
Caution with Pumpkin Pie Filling
I know it can be tempting to just use the pumpkin pie filling in the can, but it does not produce the best flavor as if you were to make it yourself. But to answer the question, yes, you can use pumpkin pie filling if you choose, however, I would highly suggest making it from scratch. It is only a few extra steps and the flavor difference is phenomenal!
Explore More Delicious, Pumpkin Pies, Tarts, and Cobblers
We absolutely love pumpkin recipes, especially in the fall and winter. Check out our comprehensive collection of pumpkin recipes here.
- Caramel Pecan Turtle Pumpkin Pie
- Easy Double Layer Pumpkin Pie
- Mini Pumpkin Cheesecakes
- No Bake Pumpkin Pie
- Pumpkin Pecan Cobbler
- Pumpkin Spice Cheesecake
- Simple Pumpkin Pie
Mini Pumpkin Pies Recipe
Ingredients
- 15 ounces pure pumpkin puree
- 1 (12 ounce) can evaporated milk
- 2 large eggs
- ¾ cup granulated sugar
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 15 Keebler Ready Crust Mini Graham Cracker Pie Crusts
Instructions
- Preheat oven to 350℉.
- In a large mixing bowl, whisk together pumpkin, milk, eggs, sugar, salt, cinnamon, ginger and cloves until smooth.
- Using a ¼ measuring cup, pour pumpkin mixture into shells.
- Place filled shells on a baking sheet.Bake for 25-30 minutes, or until centers of pies are set up.
Notes
Nutrition
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