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These festive Mini Pumpkin Pies come together in just over an hour and feature a buttery graham cracker crust with a creamy spiced filling. These bite-sized desserts are a fun twist on a fall classic and perfect for sharing during the holidays.
Pumpkin treats are a must in our house once October rolls around, and these mini pies have become a new favorite. They’re super easy and only need 7 ingredients. The graham cracker crust adds a golden brown crunch that pairs perfectly with the velvety pumpkin filling. I love that they bake faster than a classic pumpkin pie and are already portioned for sharing. No slicing or pie dough required.
Whether you’re prepping dessert for a fall party or enjoying your own sweet treat, this is an easy recipe that’s both festive and foolproof.
Why You’ll Love These Mini Pumpkin Pies
This easy pumpkin pie recipe delivers all the flavor of traditional pie in a fun, individual size.
- No pie dough needed: The graham cracker crust is faster and easier than a flaky crust.
- Bite-sized and adorable: These mini pies are perfect for parties, holiday spreads, or gifting.
- Classic fall flavor: Packed with pumpkin pie spice, pumpkin purée, and creamy sweetness.
- Beginner-friendly: Simple ingredients and steps make this perfect for first-time bakers.
- Easy to customize: Try different crusts, toppings, or even add-ins like a sprinkle of cinnamon or whipped cream.
Ingredients You’ll Need
Graham cracker crumbs – Form the base of the crust with a sweet, crunchy texture. You’ll need about 16 full graham cracker sheets to make 2 1/4 cups of crumbs.
Salted butter – Helps bind the crust and adds rich flavor. Use unsalted if needed and add a pinch of salt.
Pumpkin purée – Be sure to use 100% pumpkin purée (not pumpkin pie filling). It provides the signature flavor and texture. If you prefer to make your own, check out my easy Homemade Pumpkin Purée recipe!
Sweetened condensed milk – Adds sweetness and makes the filling smooth and creamy without needing extra sugar.
Eggs – Create structure in the filling and help it set properly.
Pumpkin pie spice – A warming blend of cinnamon, nutmeg, cloves, and ginger that gives the filling its signature fall taste. No pumpkin spice on hand? My Homemade Pumpkin Spice recipe is quick and easy to make!
Vanilla extract – Adds a little depth and balance to the sweetness.
How to Make Mini Pumpkin Pies
- Prep your muffin pan: Preheat your oven to 350°F and line a standard 12-cup muffin pan with muffin liners or muffin cups.
- Make the graham cracker crust: In a large bowl, melt the butter. Stir in the graham cracker crumbs until the mixture resembles wet sand. Scoop a few tablespoons into each muffin cup and press down firmly using a spoon or the bottom of a glass cup. This creates a sturdy base that holds together well, making it easy to peel off the muffin liners without the crust falling apart.
- Mix the pumpkin filling: In a separate large bowl, whisk together the pumpkin purée, sweetened condensed milk, large eggs, pumpkin pie spice, and vanilla extract. Whisk until smooth and fully combined. The mixture will be silky and slightly thick.
- Fill and bake: Spoon or pour the pumpkin filling into the crusts until nearly full. Bake time is 25–30 minutes. The tops of the pies should look set and not jiggly in the center. You may see some cracks, and that’s okay!
- Cool and chill: Remove from the oven and let them cool in the muffin tin for at least 30 minutes. Then transfer to a wire rack or plate. These can be enjoyed warm or cooled, depending on your preference.
Expert Tips & Substitutions
- Pack the crust well so it holds together. Use the back of a spoon or glass cup.
- Chill before serving for the best texture. Let the mini pies come to room temperature for 5–10 minutes before serving.
- For a festive topping, add whipped cream, a sprinkle of cinnamon, or a pecan half.
- Make it your own: Try crushed gingersnaps, cinnamon graham crackers, Biscoff cookies, or vanilla wafers in place of graham crackers.
- Dairy-free swaps: Use coconut condensed milk and plant-based butter for a vegan version.
Storing & Making Ahead
If you’re looking for a make ahead pumpkin pie, these mini versions are a great choice.
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Wrap each pie in plastic wrap and store in a freezer-safe bag. Freeze up to 2 months. Thaw in the fridge overnight.
- Reheating: Best served chilled or at room temperature, but you can warm briefly in the microwave if desired.
- Make ahead: These are perfect to make a day or two before Thanksgiving dinner or holiday parties.
- Scaling: Easily double the recipe for larger crowds. Just use a second muffin pan.
FAQs
Do mini pumpkin pies need to be refrigerated?
Yes, because they contain dairy and eggs, mini pumpkin pies should be stored in the refrigerator once fully cooled. Keep them in an airtight container for up to 5 days.
Can I use silicone muffin cups instead of paper liners?
Yes! Silicone muffin cups work great and release cleanly after chilling. Just be sure to cool the pies completely before removing them.
Can I make mini pumpkin pies ahead of time?
Definitely. These are a great make-ahead dessert. Bake them 1–2 days in advance and store in the fridge until ready to serve.
What’s the best way to crush graham crackers for the crust?
You can pulse them in a food processor or place them in a sealed plastic bag and crush with a rolling pin until finely ground.
Can I use a mini muffin tin?
You can, but reduce the baking time to around 15–18 minutes. Keep an eye on the centers. They should look set and not jiggly.
More Fall Dessert Recipes to Try
Whether you’re building a collection of fall baking recipes or planning Thanksgiving dessert ideas, these belong on your list.
- Best Pumpkin Pie From Scratch
- Easy Chocolate Pumpkin Fudge with Pecan Crunch
- Pecan Pie Cheesecake
- Easy Apple Pie
- Southern Sweet Potato Pie
- Pecan Pie Cheesecake
- Apple Crisp with Oatmeal Topping
Enjoyed These Mini Pumpkin Pies? Leave a quick review and tell us how yours turned out!
Mini Pumpkin Pies with Graham Cracker Crust
Equipment
Ingredients
Crust
- ½ cup salted butter, melt
- 2 ¼ cups finely crushed graham crackers
Filling
- 2 large eggs
- 1 can sweetened condensed milk, 14 oz
- 1 can pumpkin puree, 15 oz
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
Instructions
- Preheat oven to 350°F and line a muffin tin with muffin liners.
- Melt butter in a large bowl, stir in graham cracker crumbs until the mixture looks like wet sand.
- Divide crust mixture between muffin cups and press down firmly.
- In another large bowl, whisk together pumpkin purée, condensed milk, eggs, vanilla, and spice until smooth.
- Pour filling into crusts and bake 25–30 minutes, until centers are just set.
- Cool in pan for 30 minutes, then chill on a wire rack or plate for at least 1 hour before serving.
Notes
- Store in airtight container in fridge up to 5 days.
- Freeze for longer storage. Wrap in plastic wrap and freeze up to 2 months.
- Great for holiday season gatherings, parties, and fall desserts.
- Add whipped cream or cinnamon on top before serving.
- Want to make it all from scratch? It’s surprisingly easy to turn pumpkin into purée. My Homemade Pumpkin Purée recipe walks you through the simple steps!
- Out of pumpkin spice? Make your own blend with my quick Homemade Pumpkin Spice recipe using basic pantry spices
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
