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!
Recipe Ingredient Notes
To make Mini Pumpkin Pies, you will need the following ingredients:
- Pure pumpkin puree
- Evaporated milk
- Eggs
- Granulated sugar
- Salt
- Ground cinnamon
- Ground ginger
- Ground cloves
- Keebler Ready Crust Mini Graham Cracker Pie Crusts
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
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.
- 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!
Graham Cracker Crust Alternatives
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!
Caution with 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!
Explore More Delicious, Pumpkin Pies, Tarts, and Cobblers
We absolutely love pumpkin recipes, especially in the fall and winter. Check out our comprehensive collection of pumpkin recipes here.
- Caramel Pecan Turtle Pumpkin Pie
- Double Layer Pumpkin Pie
- Homemade Fresh Pumpkin Pie
- Mini Pumpkin Cheesecakes
- No Bake Pumpkin Pie
- Pumpkin Pecan Cobbler
- Pumpkin Pie
- Pumpkin Spice Cheesecake
Mini 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℉.
- In a large mixing bowl, whisk together pumpkin, milk, eggs, sugar, salt, cinnamon, ginger and cloves until smooth.
- Using a ¼ 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.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
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!!!
Pumpkin is my all time favorite. Def making this recipe for the holidays. They look delicious!
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.
This recipe makes 15 mini pies.
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?
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!!
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?
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!! 🙂
Thanks for the response. I just made them, so yummy. Thanks again for the recipe.
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?
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!
What brand of store-bought pie crust do you use and prefer?
If I wanted to make this into a pumpkin cheesecake instead, using the same ready to use mini graham crackers, what would you recommend?
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-recipe/
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!
This made my day! Thanks so much for your kind comment! We are so happy to hear you love them! Have a happy Thanksgiving!
There are no measurements given for the cinnamon, sugar, ginger or clove. Guessing I use the same as other pumpkin pie recipes? Can these be frozen? (Making for s friend with a year long addiction to pumpkin pie.)
All of the ingredient amounts are in the recipe card. I don’t think you scrolled down far enough to the full recipe.
Can I use apple pie filling instead,just cut the apples smaller?
I think that would work great! Let us know if you try it and how it works out for you.
Can these be frozen if I don’t need to bake 15 pies at one time?
These should freeze great!
Thanks for this recipe! Looking forward to making it. I have a pumpkin pie spice mix on hand. Suggestions for amount if substituting for the cinnamon, nutmeg, etc.