Mini Pumpkin Pie Recipe With Graham Cracker Crust Delight

As the crisp fall air sets in and pumpkin spice fills the kitchen, nothing says cozy quite like a perfectly baked pumpkin pie. But why wait for a full-sized pie when you can enjoy adorable, individual mini pumpkin pies?

These mini treats are not only charming but also incredibly convenient for serving at parties, family gatherings, or even just a sweet snack for yourself. Featuring a buttery graham cracker crust that adds a delightful crunch and a rich, creamy pumpkin filling, this recipe hits all the right notes.

Whether you’re a pumpkin pie veteran or a first-time baker, these mini pies are straightforward to make and guaranteed to impress.

Let’s dive into this mini pumpkin pie recipe with a graham cracker crust that combines classic flavors with easy preparation. Plus, these pies bake quickly and are perfect for portion control—no more leftover pie to worry about!

Ready to bring some autumn magic to your kitchen? Let’s get started.

Why You’ll Love This Recipe

This mini pumpkin pie recipe is a fall favorite because it combines simplicity, flavor, and presentation in one perfect package. The graham cracker crust offers a sweet, slightly nutty base that pairs beautifully with the smooth, spiced pumpkin filling.

These pies bake quickly, making them a great last-minute dessert option for holiday dinners or casual get-togethers.

Additionally, using mini pie tins or muffin tins means you get perfectly portioned servings, making clean-up easier and presentation more charming. Plus, this recipe is flexible—easy to customize with your favorite spices or toppings.

So whether you want to keep it traditional or experiment, these mini pumpkin pies will satisfy your cravings with minimal effort.

Ingredients

• 1 1/2 cups graham cracker crumbs (about 10 full sheets)
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted
• 1 cup canned pumpkin puree
• 1/2 cup heavy cream
• 1/3 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt

Equipment

• Mini pie tins or standard muffin tin (12-cup)
• Mixing bowls
• Measuring cups and spoons
• Whisk or electric mixer
• Spatula
• Food processor or rolling pin (for crushing graham crackers)
• Oven

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease your mini pie tins or muffin tin to prevent sticking.
2. Prepare the graham cracker crust: Crush graham crackers into fine crumbs using a food processor or place them in a zip-top bag and crush with a rolling pin. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and hold together when pressed.
3. Form the crusts: Press about 2 tablespoons of the graham cracker mixture firmly into each mini pie tin or muffin cup, making sure to press up the sides to form a small crust shell. Use the back of a spoon or your fingers for even thickness.
4. Bake the crusts for 7-8 minutes until set and fragrant. Remove from the oven and allow to cool slightly while you prepare the filling.
5. Make the pumpkin filling: In a bowl, whisk together the pumpkin puree, heavy cream, brown sugar, egg, vanilla extract, pumpkin pie spice, and salt. Whisk until smooth and well combined.
6. Fill the crusts: Spoon the pumpkin filling evenly into each pre-baked crust, filling nearly to the top but leaving a small space to prevent overflow during baking.
7. Bake the mini pies for 20-25 minutes, or until the filling is set and a knife inserted near the center comes out clean. The edges may slightly puff, but the center should no longer be liquid.
8. Cool completely: Remove the pies from the oven and let them cool in the tin for about 15 minutes. Then transfer to a wire rack to cool fully before serving. For best results, chill in the refrigerator for at least 1 hour.
9. Serve: Top with whipped cream or your favorite garnish and enjoy!

Tips & Variations

“For an extra crunch, sprinkle chopped pecans or walnuts on top before baking.”

• Make it vegan: Substitute the butter with coconut oil and use a plant-based cream or full-fat coconut milk. Replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water).
• Spice it up: Adjust pumpkin pie spice quantities or add a pinch of ground cloves or nutmeg for more depth.
• Crust alternatives: Try using crushed gingersnaps or digestive biscuits for a different flavor profile.
• Mini tartlet pans: Use mini tartlet pans if you want a fluted edge on your crusts.
• Storage: Store leftover pies in an airtight container in the fridge for up to 3 days.

Nutrition Facts

Serving Suggestions

Mini pumpkin pies are wonderfully versatile and pair well with a variety of accompaniments. For a classic touch, add a dollop of freshly whipped cream or a scoop of vanilla ice cream.

You can also sprinkle a bit of cinnamon or nutmeg on top for extra warmth and aroma.

For an elegant presentation, drizzle some caramel sauce or chocolate ganache over the pies. If you’re serving these at a party, consider placing them on a decorative platter with fresh autumn leaves or mini gourds for seasonal charm.

Looking for more cozy fall recipes? Check out our Vegan Potato Corn Chowder Recipe for Cozy Comfort Food or the All Recipes Vegetarian Thanksgiving Ideas for Every Taste to complement your dessert perfectly.

Conclusion

Mini pumpkin pies with a graham cracker crust are a delightful way to enjoy the quintessential flavors of fall in a fun, portable package. This recipe offers a sweet, creamy pumpkin filling nestled inside a crunchy, buttery crust that’s easy to make and sure to please any crowd.

Whether you’re baking for a holiday feast, a casual gathering, or just a cozy night in, these mini pies bring warmth and comfort with every bite.

Don’t forget to experiment with the spice blend and toppings to make the recipe your own. And if you love wholesome, satisfying dishes, be sure to explore more of our seasonal favorites like the Budget Bytes Recipe Thai Noodles Vegetarian and Delicious or the Active Vegetarian Recipes for Healthy and Energized Living.

Happy baking and enjoy the taste of autumn!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Mini Pumpkin Pie with Graham Cracker Crust”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A deliciously spiced mini pumpkin pie perfect for fall gatherings. Features a crunchy graham cracker crust and creamy pumpkin filling.”, “prepTime”: “PT20M”, “cookTime”: “PT25M”, “totalTime”: “PT45M”, “recipeYield”: “6 mini pies”, “recipeIngredient”: [“1 1/2 cups graham cracker crumbs”, “6 tablespoons unsalted butter, melted”, “2 tablespoons granulated sugar”, “1 cup canned pumpkin puree”, “1/2 cup sweetened condensed milk”, “1 large egg”, “1/2 teaspoon ground cinnamon”, “1/4 teaspoon ground ginger”, “1/4 teaspoon ground nutmeg”, “1/4 teaspoon salt”, “1/2 teaspoon vanilla extract”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 350\u00b0F (175\u00b0C).”}, {“@type”: “HowToStep”, “text”: “Mix graham cracker crumbs, melted butter, and sugar until combined.”}, {“@type”: “HowToStep”, “text”: “Press crust mixture into mini pie tins evenly.”}, {“@type”: “HowToStep”, “text”: “Bake crusts for 8 minutes, then cool slightly.”}, {“@type”: “HowToStep”, “text”: “Whisk pumpkin, sweetened condensed milk, egg, spices, salt, and vanilla until smooth.”}, {“@type”: “HowToStep”, “text”: “Pour filling into prepared crusts.”}, {“@type”: “HowToStep”, “text”: “Bake for 20-25 minutes until filling is set.”}, {“@type”: “HowToStep”, “text”: “Cool pies before serving.”}], “nutrition”: {“calories”: “220”, “proteinContent”: “3g”, “fatContent”: “11g”, “carbohydrateContent”: “28g”}}