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