Mini Pumpkin Pies with Graham Cracker Crust are adorable little pies with creamy maple pumpkin filling (without milk) on homemade cookie crusts. These individual pies bake in under 30 minutes -- way less than traditional pumpkin pie! -- and are fun mini desserts for Thanksgiving and Christmas holiday parties.
For more fun bite-sized Thanksgiving desserts, try Mini Cannoli Tarts and Biscoff Truffles next.
Mini Pumpkin Pies with Graham Cracker Crust are a cute spin on classic pumpkin pie you'll want to make every holiday season. The filling is a rich, creamy custard with intense maple, spice, and pumpkin flavor because there's no milk in it! No evaporated milk, no cream, no condensed milk, nothing!
I love the buttery graham cracker crusts because they add crunchy texture and sweet flavor, and there's no need to mess around with pie dough!
Mini pumpkin pies with graham cracker crust are the perfect size to enjoy after a big Thanksgiving dinner.
Rather make a full pumpkin pie? You'll love this Pumpkin Pie with Graham Cracker Crust recipe!
🥧Ingredients
See recipe card at the bottom of the post for the full list of ingredients and exact amounts.
- Graham crackers. You'll need 1 ¼ cups graham cracker crumbs or about nine graham cracker sheets for the homemade pie crust.
- Brown sugar. A little bit of brown sugar in the mini crusts helps keep them from crumbling.
- Egg white. Brushing egg white on graham cracker crusts before baking creates a barrier to keep them from getting soggy from the pumpkin filling. You'll see this trick in this Apple Pie with Graham Cracker Crust recipe, too!
- Eggs. You'll need four large eggs -- 3 whole and one separated with the whites being used for the crust and the yolk going into the filling.
- Pumpkin pie spice. If you don't have any, make your own homemade pumpkin pie spice.
- Other spices. Cayenne and black pepper add a nice little zing to the pumpkin pie filling without being in your face. Use more or less to taste, or leave it out.
- Pure pumpkin puree. Make sure you don't get a can of pumpkin pie filling by accident -- it has added sugar and spices. Of course, you can also use homemade pumpkin puree.
🍪Variations
- Try a Biscoff crust! You'll need about 16 Biscoff and 3 tablespoons of butter.
- For a gingersnap crust, use about 20 gingersnaps and 3 tablespoons of butter.
- For a gluten-free, dairy-free option, use gluten-free graham crackers or gingersnaps and coconut oil instead of butter in the crust.
🥣How to Make Mini Pumpkin Pies with Graham Cracker Crust
Step 1: Combine crushed graham crackers, brown sugar, and melted butter. Press mixture into muffin cups.
Step 2: Brush beaten egg white over the mini pie crusts. Bake at 400 for 6 minutes.
Step 3: Beat 3 eggs and one egg yolk in a large mixing bowl. Whisk in the maple syrup, spices, and vanilla. Add the pumpkin puree and whisk until combined.
Step 4: Ladle the pumpkin mixture into the mini graham cracker crusts. Turn the oven temperature down to 350 and bake for 20-22 minutes until the edges are set and they reach an internal temperature of 175 degrees. The centers may still look a little wet.
Step 5: Cool on a baking rack for 10 minutes. Remove the pies from the muffin tin and cool completely on a rack for 2 hours. Chill in the refrigerator for at least 2 hours up to overnight.
Step 6: Mini pumpkin pies are best served within 1-2 days. Serve individual pumpkin pies with whipped cream or Cool Whip and a dusting of cinnamon.
☑️Tips
- For smooth, creamy filling, be careful not to overbake. When the pumpkin pies are done, the edges will be set, but the centers may still look undercooked.
- Use room temperature eggs for the smoothest pumpkin filling.
🎁Storage
- Store leftover mini pumpkin pies in an airtight container in the refrigerator for 3-4 days.
- Freezing mini pumpkin pies is not recommended, as the crust softens when thawed. Not that that stopped us from enjoying them 🙂 -- I'd describe the texture as "soft cookie" instead of crispy crust.
📅Make Ahead
Serve mini pumpkin pies with graham cracker crust within 1-2 days.
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📖 Recipe
Mini Pumpkin Pies with Graham Cracker Crust
Equipment
- 1 muffin tin
Ingredients
Graham Cracker Crust
- 1 ¼ cups graham cracker crumbs 9 graham cracker sheets
- 1 tablespoon brown sugar
- 5 tablespoons melted butter
- 1 egg white, beaten
Pumpkin Pie Filling without Milk
- 3 eggs + 1 egg yolk room temperature
- ⅔ cup pure maple syrup
- 2 teaspoons pumpkin pie spice
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon black pepper
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 15 oz. can pumpkin puree
Instructions
- Preheat the oven to 400 degrees. Prepare a 12-cup muffin tin with liners.
- Grind graham crackers into fine crumbs in a food processor. Add brown sugar and melted butter and pulse to combine. Place one heaping tablespoon of graham cracker crumbs into each muffin cup. Gently pack it down with the back of a spoon.
- Separate one egg. Place the egg yolk in a large bowl and the egg white in a small bowl. Beat the egg white and brush it on top of each graham cracker. Bake for 6 minutes or until golden brown.
- Add the 3 eggs to the large bowl with the egg yolk. Whisk until beaten. Whisk in the maple syrup, pumpkin pie spice, cayenne pepper, black pepper, salt, and vanilla extract. Add the pumpkin puree and whisk until combined.
- With a ladle or measuring cup, spoon pumpkin mixture into the muffin cups. You can fill the cups all the way as the filling won't rise.
- Turn the oven temperature down to 350 degrees. Bake mini pumpkin pies for 20-22 minutes or until the edges appear set and they reach an internal temperature of 175 degrees. The centers may still look a little undone, but they will continue to cook after they're out of the oven.
- Place the muffin pan on a baking rack to cool for 10 minutes. Remove the mini pumpkin pies from the pan and cool completely on the wire rack, about 2 hours. Chill in the refrigerator for at least 2 hours. Top with whipped cream and a dusting of cinnamon.
Notes
- Try a Biscoff or gingersnap crust! You'll need about 16 Biscoff or 20 gingersnaps and 3 tablespoons of butter.
- You can also crush the graham crackers with a ziplock bag and rolling pin and combine them with the brown sugar and melted butter in a small bowl.
- For smooth, creamy filling, be careful not to overbake. When the pumpkin pies are done, the edges will be set, but the centers may still look undercooked. The internal temperature should reach 175.
- Use room temperature eggs for the smoothest pumpkin filling.
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