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Homemade mini pumpkin pies with flaky golden crusts, creamy pumpkin filling, and whipped cream on top, one showing a bite for a cozy, rustic look.

Mini Pumpkin Pies

These Mini Pumpkin Pies have all the flavor of a classic pumpkin pie but in adorable individual servings. With a buttery graham cracker crust and creamy spiced pumpkin filling, they bake in just over 20 minutes — no slicing or soggy crusts required!
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Mini Pumpkin Pies, Mini pumpkin pies from big pie, Mini pumpkin pies near me, Mini pumpkin pies to buy, Mini pumpkin pies with graham cracker crust, Mini pumpkin pies with pre made crust
Prep Time: 15 minutes
Cook Time: 22 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 7 minutes
Servings: 12 mini pies
Calories: 245kcal
Cost: $9

Equipment

  • 1 12-cup muffin tin (Regular size (not mini or jumbo))
  • 2–3 Mixing bowls (For crust and filling)
  • 1 Whisk or fork (To combine filling ingredients)
  • 1 Rolling pin (For crushing graham crackers)
  • 1 Measuring cup set (Standard)
  • 1 Measuring spoons (Standard)
  • 1 Butter knife (To loosen pies from tin)
  • 1 Cooling rack (For cooling baked pies)

Ingredients

For the Graham Cracker Crust:

  • 1½ cups graham cracker crumbs - finely crushed
  • 3 tablespoons sugar
  • 5 tablespoons butter - melted
  • 1 pinch salt

For the Pumpkin Filling:

  • 15 oz pumpkin puree - 1 can
  • 2 large eggs
  • ⅔ cup brown sugar - packed
  • 1 cup heavy cream
  • 1½ teaspoons cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract

Optional Toppings:

  • whipped cream - for serving
  • caramel sauce - optional
  • candied pecans - optional

Instructions

  • Spray a 12-cup muffin tin generously with nonstick cooking spray to prevent sticking.
  • Mix graham cracker crumbs, sugar, melted butter, and salt until evenly combined. Press about 1½ tablespoons into each muffin cup and bake at 350°F for 5 minutes.
  • Whisk pumpkin puree, eggs, and brown sugar together. Add heavy cream, spices, salt, and vanilla extract; mix until smooth.
  • Pour filling into each crust, leaving a little space at the top. Bake at 350°F for 20–22 minutes until centers still jiggle slightly.
  • Cool in pan for 10 minutes, remove carefully, then chill for at least 2 hours before serving with whipped cream or toppings.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition

Serving: 1mini pie | Calories: 245kcal | Carbohydrates: 25g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 70mg | Sodium: 125mg | Potassium: 180mg | Fiber: 1g | Sugar: 17g | Vitamin A: 6200IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 1mg