Name: Mini Pumpkin Pies With Graham Cracker Crust Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
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

Mini pumpkin pies with graham cracker crust are the perfect Thanksgiving dessert to serve this holiday season. Enjoy the creamy pumpkin pie filling with the sweet and buttery graham cracker crust for a twist!

Mini Pumpkin Pies With Graham Cracker Crust Recipe

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.

Mini Pumpkin Pies with Graham Cracker Crust on a counter

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!

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!

Ingredients needed for Mini Pumpkin Pies with Graham Cracker Crust

Ingredients You’ll Need For Our Mini Pumpkin Pies with Graham Cracker Crust:

Pure pumpkin puree
Evaporated milk
Eggs
Granulated sugar
Salt
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.

Pumpkin Pie mixture ingredients mixed together in a glass bowl

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!

Filling pie crusts with 1/4 cup of pie filling

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.

Mini Pumpkin Pies with Graham Cracker Crust on a sheet pan

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.

Mini Pumpkin Pies with Graham Cracker Crust on a sheet pan topped with whop cream

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
Whisk
¼ measuring cup
Large baking sheet (THIS is a great one!)

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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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Sinea Pies says:

October 30, 2014

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!!!

Jessica Knott {Swankyrecipes} says:

October 30, 2014

Pumpkin is my all time favorite. Def making this recipe for the holidays. They look delicious!

CouponMom says:

November 12, 2014

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.

- Cyd says:
  
  November 13, 2014
  
  This recipe makes 15 mini pies.
  
Manju says:

November 15, 2014

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?

- Cyd says:
  
  November 17, 2014
  
  They will be fine cooking a day ahead. You may want to refrigerate or keep in a cool place. This will be perfect for the Thanksgiving feast at school!!
  
Debbie says:

November 18, 2014

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?

- Cyd says:
  
  November 18, 2014
  
  We didn't have a problem with our edges browning too much. But watch them closely toward the end. All ovens are different. As far as mixing the pumpkin mix the day before, we have never heard this. But we will give it a try. Sounds delicious!! :)
  
Manju says:

November 19, 2014

Thanks for the response. I just made them, so yummy. Thanks again for the recipe.

Carol says:

November 24, 2014

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?

Brenda says:

November 29, 2014

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!

Karolyn Secker says:

December 6, 2018

What brand of store-bought pie crust do you use and prefer?

Leticia Cortez says:

October 11, 2020

If I wanted to make this into a pumpkin cheesecake instead, using the same ready to use mini graham crackers, what would you recommend?

- Momma Cyd says:
  
  October 15, 2020
  
  You could try converting this into a cheesecake. But we also have pumpkin cheesecake recipes on our blog. Here are 2 - https://www.sixsistersstuff.com/recipe/pumpkin-spice-cheesecake-recipe/ https://www.sixsistersstuff.com/recipe/mini-pumpkin-cheesecakes/
  
Amanda Hill says:

November 24, 2020

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!

- Camille Beckstrand says:
  
  November 25, 2020
  
  This made my day! Thanks so much for your kind comment! We are so happy to hear you love them! Have a happy Thanksgiving!