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A small pumpkin pie topped with a swirl of whipped cream on a light background.

Mini Pumpkin Pies Recipe

4.91 from 10 votes
Enjoy the creamy pumpkin pie filling along with the sweet buttery graham cracker crust of our mini pumpkin pies.
Serving15 mini pies
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

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

Equipment

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

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.

Nutrition

Calories: 189 kcal · Carbohydrates: 15 g · Protein: 3 g · Fat: 2 g · Saturated Fat: 1 g · Trans Fat: 1 g · Cholesterol: 31 mg · Sodium: 113 mg · Potassium: 138 mg · Fiber: 1 g · Sugar: 13 g · Vitamin A: 4503 IU · Vitamin C: 2 mg · Calcium: 72 mg · Iron: 1 mg
Cuisine: American
Cost: $12
Author: Steph Loaiza
Course: Dessert