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–+ servings
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

5 from 1 vote
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!
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 30 minutes
Total Time 1 hour 7 minutes
Servings: 12 mini pies
Course: Dessert
Cuisine: American
Calories: 245
Ingredients Equipment Method Nutrition Notes

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

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)

Method
 

  1. Spray a 12-cup muffin tin generously with nonstick cooking spray to prevent sticking.
  2. 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.
  3. Whisk pumpkin puree, eggs, and brown sugar together. Add heavy cream, spices, salt, and vanilla extract; mix until smooth.
  4. 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.
  5. Cool in pan for 10 minutes, remove carefully, then chill for at least 2 hours before serving with whipped cream or toppings.

Nutrition

Serving: 1mini pieCalories: 245kcalCarbohydrates: 25gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 125mgPotassium: 180mgFiber: 1gSugar: 17gVitamin A: 6200IUVitamin C: 2mgCalcium: 60mgIron: 1mg

Notes

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

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