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!
There’s no better pair than graham crackers and pumpkin pie spice. Thanksgiving desserts are some of our favorite, and this pumpkin filling is no exception. The center of the pie is so delicious, and this easy pumpkin pie will store in an airtight container (if there’s any left, of course)! When it comes to pumpkin desserts, individual pumpkin pies are some of our favorites. The homemade pie crust really brings it all together! Serve the individual pies with cool whip and you’ll be good to go.
Since it is the holidays, you will need to check out our other pumpkin recipes like our pumpkin sheet cake, pumpkin chocolate chip brownies, and cute little pumpkin pie cupcakes to be able to enjoy a little variety of desserts! We also love pumpkin bread, mini pumpkin cheesecakes and classic pumpkin pie to serve with Thanksgiving dinner. As long as you have some canned pumpkin puree, you really can’t go wrong!
Ingredients You’ll Need For Our Mini Pumpkin Pies with Graham Cracker Crust:
- Pure pumpkin puree
- Evaporated milk
- Granulated sugar
- Ground cinnamon
- Ground ginger
- Ground cloves
- Keebler Ready Crust Mini Graham Cracker Pie Crusts
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.
Then 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!
To Make This Pumpkin Pie Recipe You Will Need:
- Large mixing bowl
- ¼ measuring cup
- Large baking sheet (THIS is a great one!)
True Flaky Pie Crust
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!
What About Using 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!
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Oh Hey, There Pumpkin!
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Mini Pumpkin Pies With Graham Cracker Crust Recipe
- 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
- 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.
- 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.
- Large Mixing Bowl
- Large Baking Sheet
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