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Super Simple Mini-Pumpkin Pies

These teeny, tiny super simple mini-pumpkin pies are so dreamy, creamy  and perfect for a sweet, Autumn dessert hors d’oeuvre.

12 mini-pumpkin pies on a silver tray with whipped cream on top.

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!

A side-by-side image with gingersnaps on one side, next to a gingersnap crust baked in a baking tray.

A cookie cutter cutting mini pumpkin pies out of a baking tray.

12 mini-pumpkin pies on a silver tray with whipped cream on top.

A Little More Tasty Dessert Inspiration

A Glorious Grand Marnier Flan
Heavenly Pumpkin Cheesecake Mousse
Sunshine Lavender Lemon Bars

If you try this recipe or any of my tasty drinks or treats, make sure to take a picture and tag me on Instagram! I love to see your creations! And don’t forget to follow me on Pinterest for more loveliness, too.

5 from 2 votes
Super Simple Mini-Pumpkin Pies
Prep Time
30 mins
Cook Time
1 hr 10 mins
Cooling Time
5 hrs
Total Time
6 hrs 40 mins

These teeny, tiny super simple mini-pumpkin pies are so dreamy, creamy  and perfect for a sweet, Autumn dessert hors d'oeuvre.

You’ll require a 13×9 pan, mixing bowl, hand-mixer, pastry piping bag and tip (if you want to put little cream swirls on top) and a food processor or blender for this recipe. If you don’t have a food processor or blender, you can place your cookies in a plastic bag and roll them with a rolling pin until they’re tiny crumbs.

Course: Dessert
Cuisine: American
Keyword: Autumn, Fall, Halloween
Servings: 20 mini-pumpkin pies
Calories: 96 kcal
Author: Genevieve Morrison
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
  1. Preheat oven to 350.
  2. Pulverize your gingersnaps and graham crackers into little crumbs until you have a cup of each. Pour them into a mixing bowl and mix.
  3. Heat 5 tbsp. of butter and pour over the crumbs. Mix until thoroughly combined with a spoon or your hands.
  4. Grease pan with butter, then pour your crumbs evenly into your pan. 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.
  5. 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 4/5ths of the can, especially if your gingersnaps and gram crackers are really sugary.
  6. Use your hand-mixer to combine all of the ingredients until completely smooth.
  7. Pour your pumpkin mixture evenly over your crumb crust in the pan, 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.
  8. Once cool, use a round or square cookie cutter to cut perfect little teeny, tiny pumpkin pies!
  9. Before you serve, whip fresh heavy whipping cream in your food processor or blender and pipe onto your tiny pies! Don’t add any sugar to your cream - the pies will already be perfectly sweet enough 😉 I added a tiny bit of pumpkin pie spice to my cream to give it a little extra pizzaz.
Nutrition Facts
Super Simple Mini-Pumpkin Pies
Amount Per Serving (1 mini-pumpkin pie)
Calories 96 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g15%
Cholesterol 32mg11%
Sodium 92mg4%
Potassium 38mg1%
Carbohydrates 8g3%
Sugar 2g2%
Protein 1g2%
Vitamin A 210IU4%
Calcium 16mg2%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.

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