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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.

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5 from 2 votes

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.
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

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

Instructions

  • Preheat oven to 350.
  • 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!
  • 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

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