Mini Pumpkin Pies

Mini pumpkin pies are something I usually make when I want a familiar dessert that’s easy to portion and serve. They bake faster than a full pie, cool quickly, and don’t need slicing, which makes them practical for gatherings or make-ahead plans. They’re simple, predictable, and easier to manage than a large pie.

These are baked in a mini muffin tin, with a basic graham cracker crust and a classic pumpkin filling. Nothing fancy, just a reliable version that holds its shape and tastes like it should.

Ingredients to Gather

For the crust:

• Graham cracker crumbs
• Butter, melted
• Brown sugar

For the filling:

• Pumpkin puree
• Sweetened condensed milk
• Eggs
• Pumpkin pie spice
• Salt

Optional for serving:

• Whipped cream

Instructions

1. Preheat the oven to 350°F (175°C). Line a mini muffin tin with paper liners.
2. In a bowl, mix the graham cracker crumbs, melted butter, and brown sugar until the texture looks like damp sand. Press about a tablespoon of the mixture into each muffin cup, packing it down firmly with the back of a spoon.
3. In a separate bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, and salt. Mix until smooth, but stop once everything is combined.
4. Spoon the pumpkin filling over the crusts, filling each cup almost to the top. They won’t rise much, but leave a little space.
5. Bake for 15 to 20 minutes. The centers should look set but still slightly soft when gently shaken.
6. Remove from the oven and let the pies cool in the pan. Once cooled, they’ll firm up more and release easily from the liners.

Serving Ideas

These can be served plain or topped with a small amount of whipped cream. Because they’re already portioned, they work well on dessert trays or as part of a mixed spread.

Make-Ahead Notes

The pies can be made a day or two in advance. Store them in an airtight container in the refrigerator. Let them sit at room temperature for a few minutes before serving, or warm briefly if you prefer them slightly soft.

Smart Substitutions

• For a gluten-free version, use gluten-free graham crackers or a nut-based crust.
• Butter can be replaced with a neutral oil if needed.
• If you prefer less sweetness, reduce the crust sugar slightly.

That’s it. Simple, familiar, and easy to repeat without surprises.

Mini Pumpkin Pies

Recipe by Lara

★★★★☆

4.5 from 85 votes

Course: Dessert

Cuisine: American

Difficulty: easy

🍽️

Servings

12

⏱️

Prep time

20 minutes

🔥

Cooking time

20 minutes

📊

Calories

220 kcal

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Mini pumpkin pies baked in a muffin tin with a simple graham cracker crust and classic pumpkin filling. They set quickly, hold their shape well, and are easy to serve without slicing.

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Ingredients

• 1 cup canned pumpkin puree
• 1 (14 oz) can sweetened condensed milk
• 2 large eggs, room temperature
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1 cup graham cracker crumbs
• 1/4 cup butter, melted
• 1/4 cup brown sugar
• Whipped cream (optional, for serving)

Directions

1. Preheat the oven to 350°F (175°C) and line a mini muffin tin with paper liners.
2. Mix graham cracker crumbs, melted butter, and brown sugar in a bowl. Press into the bottom of each muffin cup to form the crust.
3. In a separate bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, and salt until smooth.
4. Pour the pumpkin mixture over the crusts in the muffin tin, filling each cup almost to the top.
5. Bake for 15-20 minutes until the filling is set. Allow to cool before serving.
6. Serve the mini pumpkin pies as a sweet addition to a dessert spread or top with whipped cream for an extra indulgence.

Nutrition Facts

Calories: 220

Fat: 9

Carbohydrates: 32

Protein: 4

Sodium: 190

Fiber: 2

Sugar: 24