Mini Pumpkin Pies with Graham Cracker Crust
Mini pumpkin pies with graham cracker crust are simple to make and full of fall flavor. Creamy filling and a crisp crust bake up perfectly in a muffin tin for a fun, bite-sized dessert.
Servings: 12 pies
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
Calories: 152kcal | Carbohydrates: 13g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 183mg | Potassium: 45mg | Fiber: 1g | Sugar: 4g | Vitamin A: 290IU | Vitamin C: 0.1mg | Calcium: 22mg | Iron: 1mg