Mini Gingersnap Pumpkin Pies

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!

A Little More Tasty Dessert Inspiration

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

And for more inspiration, follow me on INSTAGRAM @shekeepsalovelyhome, on PINTEREST and FACEBOOK! And if you ever make any of my tasty drinks or treats, take a picture and tag me. I want to see!

Print Recipe Pin Recipe

4.67 from 3 votes

Mini Gingersnap Pumpkin Pies

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.

Prep Time30 mins

Cook Time1 hr 10 mins

Cooling Time5 hrs

Total Time6 hrs 40 mins

Course: Dessert

Cuisine: American

Keyword: Autumn, Fall, Halloween

Servings: 20 mini-pumpkin pies

Calories: 96kcal

Author: Genevieve Morrison

Ingredients

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

US Customary - Metric

Instructions

• Preheat oven to 350 F.
• Using a rolling pin or food processor, pulverize your gingersnaps and graham crackers into little crumbs until you have a cup of each. Pour them into a mixing bowl and mix.
• Heat 5 tbsp. of butter and pour over the crumbs. Mix until thoroughly combined with a spoon or your hands.
• 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.
• 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.
• Use your hand-mixer to combine all of the ingredients until completely smooth.
• 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.
• Once cool, use a round or square cookie cutter to cut perfect little teeny, tiny pumpkin pies!

Notes

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

Serving: 1mini-pumpkin pie | Calories: 96kcal | Carbohydrates: 8g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 32mg | Sodium: 92mg | Potassium: 38mg | Sugar: 2g | Vitamin A: 210IU | Calcium: 16mg | Iron: 0.6mg

SaveSave

SaveSave

SaveSave

SaveSave

SaveSaveSaveSave

SaveSave