Mini Pumpkin Pies with Graham Cracker Crust

These mini pumpkin pies with graham cracker crust are a must for your Thanksgiving dessert table! Caramelized brown sugar in the pie filling and the crust takes these to the next level of pumpkin pie flavor. And, the individual sizing is so fun for a gathering. Don’t you just want to eat them all up?

Can we talk about pumpkin pie today? It’s just one of my favorite things in the entire world. I love the silkiness of the pumpkin filling. I love a flaky crust, but to really get over the top, I’ll take a graham cracker crust any day. There’s just something special about pumpkin pie for me. Since pumpkin pie only comes once a year, I always feel excited for it. I know people may prefer apple or pecan (and I love those too…let’s face it, I’ve never met a pie I didn’t like), but for me, pumpkin pie is special. Pumpkin pie is iconic. Pumpkin pie is the ultimate Thanksgiving dessert. Show me a Thanksgiving without a pumpkin pie.

Let’s talk about these mini, individual pumpkin pies.

I chose to make these mini pumpkin pies with graham cracker crust in a wide muffin cup. I love the look and specialness of them. Plus, a larger pumpkin pie, even for an individual, is always a good idea.

I used brown sugar instead of granulated white sugar. Why? Because I love the richness of flavor that brown sugar brings to just about everything. And these mini pumpkin pies are no exception.

I made graham cracker crust for a few reasons. First, I love the flavor of a graham cracker crust. Graham crackers mixed with brown sugar and butter…well, I could just eat that with a spoon straight out of the bowl and be happy. Next, it’s much easier to work with than a traditional pie crust - no rolling out, no messing up your countertop with flour - just throw it all in a mixing bowl, press it into the muffin cups and voila. Graham cracker crust.

The pumpkin pie filling is also a star, working overtime to bring you the very best for the least amount of effort. You guys, it’s one bowl. No mixers or beaters. Just a spoon, a whisk and your own arm strength. I loved not having to break out and clean a mixer to make this filling. Yes, you need to process the graham crackers for the crust, however, here’s a pro tip - just buy a box of ground graham crackers if you don’t have a food processor. I won’t tell.

I wanted to dress these mini pumpkin pies up a bit, so I made tiny leaf cookies out of pie crust to decorate the tops. This is not necessary. But it looks pretty. Canned whipped cream will always do, but can you promise me something? When you bring these to Thanksgiving dinner, be sure to also bring the whipped cream! I would not dress these with whipped cream in advance as it will melt. Instead, bring the can for a DIY self serve whipped cream situation.

I had some pie dough in the freezer, so I used a small hunk of it to make these little cookies. Any pie or cookie dough will do. Even a store bought, uncooked pie dough will do the trick. I used these tiny leaf cookie cutters, brushed on an egg wash and some sugar, and boom - instantly elevated pumpkin pies.

I can’t wait to make these for Thanksgiving. I had planned to try and freeze some to see how they would turn out, but wouldn’t you know, my family dug into these before I even got to photograph them. So I don’t think they’re lasting until Thanksgiving.

Author: Rachel Humiston

Print

With ImageWithout Image

Mini Pumpkin Pies with Graham Cracker Crust

These mini pumpkin pies with graham cracker crust are a must for your Thanksgiving dessert table! Caramelized brown sugar in the pie filling and the crust takes these to the next level of pumpkin pie flavor. And, the individual sizing is so fun for a gathering. Don’t you just want to eat them all up?

Prep time: 30 MinCook time: 30 MinTotal time: 1 Hour

Ingredients

Graham Cracker Crust

• 12 graham crackers (full sheet size)
• 1/3 C brown sugar
• 6 Tbsp butter, melted
• 1/2 tsp kosher salt

Pumpkin Filling

• 1 15oz can pure pumpkin
• 1 12 oz can evaporated milk
• 2 eggs
• 1 C brown sugar
• 2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• whipped cream, for topping
• leaf cookies, for topping (see ingredients and instructions)

Leaf Cookies

• 1 store bought pie dough OR
• leftover sugar cookie dough, enough for 10-12 mini cookies
• 1 egg
• 1 Tbsp cold water
• 2 Tbsp granulated or sanding sugar

Instructions

Graham Cracker Crust

1. In a food processor, grind the graham crackers into fine dust.
2. Place ground graham crackers and salt in a mixing bowl and stir in the brown sugar, breaking up any lumps of sugar.
3. In a microwave-safe bowl, microwave the butter in 20-30 second increments until just melted.
4. With a rubber spatula or large spoon, mix the butter into the graham cracker mixture until fully combined and the mixture is a sandy texture.
5. Gently press 2 Tbsp of the mixture into 10 3.2" muffin cups (see Notes). If you are using standard size liners, use about 1Tbsp - however, this recipe is written for the wider, 3.2" cups.
6. Bake at 350 degrees for 5-7 minutes or until just set.
7. Remove from oven and let cool.

Pumpkin Pie Filling

1. Preheat oven to 425 degrees.
2. In a mixing bowl, stir together the pumpkin and evaporated milk.
3. Add the eggs and whisk to combine.
4. Add brown sugar and whisk until completely incorporated.
5. Add cinnamon, ginger, cloves and nutmeg and stir together until just combined.
6. Pour mixture evenly into muffin cups.
7. Bake at 425 degrees for 10 minutes.
8. Turn the oven down to 350 degrees and bake for 10-12 minutes more. Pies are done when they are just set. Do not overbake them.
9. Remove from oven and cool completely.
10. Top with leaf cookies and/or whipped cream.

Leaf Cookies

1. Preheat oven to 350 degrees.
2. Roll out the dough that's being used for the leaf cookies.
3. With a leaf cookie cutter, cut out 10-12 cookies.
4. Place on a parchment lined baking sheet.
5. Mix 1 egg and water together.
6. Brush on top of the cookies and sprinkle sugar on top.
7. Bake for 5 minutes. Check cookies and bake for 2 minutes more if needed for more browning.
8. Remove from oven and let cool completely.
9. Top mini pumpkin pies with leaf cookies.

Notes

For the muffin cups, I used a wide, 3.2" muffin cup for this recipe to make individual pies. You may use traditional muffin cups, however, I have not tested those and therefore do not have appropriate cooking times.

For the leaf cookies, I used leftover pie dough from the freezer. You may use store bought uncooked pie dough, leftover sugar cookie dough, or really whatever you want to top these. It's just a little extra something to make it look all pretty and fallish.

What do you think? Would you try these mini pumpkin pies? What is your favorite pie? Tell me in the comments!