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!

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.

4.6 from 5 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 30 minutes

Cook Time: 1 hour 10 minutes

Cooling Time: 5 hours

Total Time: 6 hours 40 minutes

Servings: 20 mini-pumpkin pies

Calories: 96kcal

Author: Genevieve Morrison

Equipment

• ▢
  rolling pin and ziplock bag, or food processor
• ▢
  large mixing bowl
• ▢
  12"x20" baking sheet
• ▢
  spatula
• ▢
  electric hand mixer
• ▢
  round or square cookie cutter

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 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.

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

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