Mini Pumpkin Pies with Graham Cracker Crust

mini pumpkin pie with graham cracker crust topped with whipped cream with a bite taken out of it.

5 from 1 vote

Mini Pumpkin Pies with Graham Cracker Crust

This Mini Pumpkin Pie recipe with rich maple pumpkin filling (no milk) and buttery graham cracker crust is the perfect dessert for pumpkin spice season, Thanksgiving, and Christmas.

Prep Time10

Cook Time28

Total Time38

Course: Dessert

Cuisine: American

Servings:

Calories: 154kcal

Author: Cara Lanz

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.

Nutrition