Call me crazy, but I have never been a fan of pie. I just don’t love pie crust. My husband’s all time favorite dessert is pumpkin pie, so he lives for the holiday season to get his pumpkin pie fill.
I decided to surprise him with a pumpkin pie recipe our whole family would love. These mini pumpkin pies are so easy to make, taste delicious and are perfect for your holiday parties and gatherings.
I also love that these pies are mini. They are perfect for guests or kids to have their very own pumpkin pie in their very own tin. This is such a fun and delicious dessert the whole family will love.
For the pie crust lovers
In case we have offended you with our hate for pie crust, you could easily switch out the graham cracker crust for the original pie crust.
Our favorite pie crust recipe is from our Fresh Peach Pie Recipe.
It is so easy to make but just be sure to adjust the cooking time and heat according to the Fresh Peach Pie instructions.
How to make a graham Cracker crust
For this recipe we used pre-made crusts from Keebler. They are called Keebler Ready Crust Mini Graham Cracker Pie Crusts. You can find them at almost any grocery store.
However, if you prefer to make your own graham cracker crust, it is simple. Here is how you make them.
Step 1: Crush graham crackers until you have 2 1/2 cups of fine graham cracker crumbs.
Step 2: Add 3 tablespoons of butter to the graham cracker mixture.
Step 3: Mix in the melted butter until all the graham crackers are evenly coated.
Step 4: Press about 1/4 cup of graham crackers into each mini pie tin.
Step 5: Pour the pumpkin filling into each graham cracker crusted pie tin.
Step 6: Bake according to recipe directions.
If you want to make a large pie and not the mini ones, you could also use this graham cracker crust recipe for it. You could also purchase the large pre-made graham cracker crust pie, in the tin.
can you use pumpkin pie filling?
The answer is yes. You definitely can use cans of pumpkin pie filling. However, we don’t recommend it. The pie texture will be a little more thick, and won’t have the same taste. You recommend making your own with fresh ingredients.
We do use canned pumpkin puree in our recipe, however, the other flavors and spices added to the puree make the flavors pop. While the canned pumpkin pie filling just isn’t quite the same flavor. The cook time will also be different.
CAN I MAKE MY PUMPKIN PIES AHEAD OF TIME
You most definitely can make these pumpkin pies ahead of time. I wouldn’t recommend making them more than two days ahead of your event, because you don’t want the pie to lose its crispness and it’s flavor.
You will also want to keep these refrigerated or in a cool place.
Watch how to make the pie filling here:
Did you know we have a Youtube Channel? We have hundreds of easy and delicious recipes that your family is going to love. We take you through step by step and teach you how to make them, like our Simple Pumpkin Pie Recipe. Watch it here:
Mini Graham Cracker Crust 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 degrees F.
- In a large mixing bowl, whisk together pumpkin, milk, eggs, sugar, salt, cinnamon, ginger and cloves until smooth.
- Using a 1/4 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.
Nutrition
Recipe Details
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Just yesterday my sister in law was saying that we should make individual mini-pumpkin pies so that we will eat less of them. I had shared with her that I baked a pie with my hubby in mind and I ate at least half of it myself!!!
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Pumpkin is my all time favorite. Def making this recipe for the holidays. They look delicious!
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Does one batch (9" pie crust) make 15 (Keebler brand crust) mini pies? I am making pies for Christmas and was calculating a 1:6 ratio of 9":mini pies.
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Thanks for posting this recipe. I am planning to make these for my son's class Thanksgiving feast. Can I bake this a day ahead?
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I plan on making these mini pies for Thanksgiving. Since you only need to bake 25-30 minutes, will there be a problem with the graham cracker crust browning too much around the edges? I've heard that the flavors in pumpkin are better if you make the "mix" the day before and refrigerate. Then, bake the following day. Have you heard this?
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Thanks for the response. I just made them, so yummy. Thanks again for the recipe.
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Can I use a can of prepared pumpkin pie filling (the one with the spices included) instead? If so, which ingredients, besides the spices, would I need to leave out?
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This sounds good and I'm going to try it. But I LOVE LOVE LOVE pie crust when it's made right, and I don't know if I can give that up in my favorite pie!
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What brand of store-bought pie crust do you use and prefer?
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If I wanted to make this into a pumpkin cheesecake instead, using the same ready to use mini graham crackers, what would you recommend?
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My husband never really liked pumpkin pie before I made this recipe. He loves these mini pies! More crust in the pie. They are expected every thanksgiving now. Thanks for sharing this recipe!
