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
Mini Gingersnap Pumpkin Pies
- rolling pin and ziplock bag, or food processor
- large mixing bowl
- 12"x20" baking sheet
- electric hand mixer
- round or square cookie cutter
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 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.