These teeny, tiny gingersnap pumpkin pies are so dreamy, creamy and perfect for a sweet, Autumn dessert hors d’oeuvre. The perfect appetizer for your Halloween party or thanksgiving dinner!
I passed these mini-pumpkin pies out at my Halloween party after a few savory treats to mix it up a bit, and they were the hit of the evening!
I’ve learned to make double the amount of these than the amount of folks at the party. Everyone wants at least 1 and almost everyone wants 2 (or more!) You can just as easily use this recipe for larger pumpkin pie squares, but I’d stay tiny.
They’re just so much cuter that way!
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Mini Gingersnap Pumpkin Pies
- rolling pin and ziplock bag, or food processor
- large mixing bowl
- 12"x20" baking sheet
- electric hand mixer
- round or square cookie cutter
For the crust
- 1 cup gingersnap cookie crumbs
- 1 cup cinnamon graham cracker crumbs
- 5 tbsp. butter
For the pie
- 1 15 ounce can pumpkin puree
- 1 14 ounce can sweetened condensed milk
- 2 eggs
- ½ tsp. pumpkin spice
- ½ cup heavy whipping cream
- Preheat oven to 350 F.
- Using a rolling pin or food processor, pulverize your gingersnaps and graham crackers into little crumbs until you have 1 cup of each. Pour them into a mixing bowl and mix. If using a rolling pin, place cookies in a ziplock bag first.
- Heat 5 tbsp. of butter and pour over the crumbs. Mix until thoroughly combined with a spoon or your hands.
- Grease baking sheet with butter, then pour your crumbs evenly into the sheet. Distribute as smoothly as you can, and press crumbs down with a flat spatula so they’re packed down. Place in the oven for 10 minutes, then remove.
- Rinse your mixing bowl and add pumpkin puree, 2 eggs, pumpkin spice and sweetened condensed milk. NOTE: You don’t need to add the entire can of condensed milk. If you want your pies on the less-sweet side, just add about ⅘ths of the can, especially if your gingersnaps are very sweet.
- Use a hand-mixer to combine all of the ingredients until completely smooth.
- Pour pumpkin mixture evenly over your crumb crust in the baking sheet, and place in the oven for 55-60 minutes on the bottom rack. Remove and let cool for at least 4-6 hours in the refrigerator.
- Once cool, use a round or square cookie cutter to cut perfect little teeny, tiny pumpkin pies.
What size pan should I use?
I used a 12” x 20” pan. I’ll make sure to add that to the recipe.
Thank you for sharing. These turned out great, but What do you do with the left over pie after cutting into cute little bite sizes?
I just save it for myself for later 😉