Mini Pumpkin Pies with Graham Cracker Crust
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I’ve been craving sweets lately, but refuse to give up all of my calories on a huge portion of pie. So… I decided to bake up some single-serving mini pumpkin pies. They were a huge hit with my husband and daughter, and just the perfect amount for me.
I purchased the pre-made graham cracker crusts to speed me along in the process. Plus, they already came in cute mini-sizes, which were perfect for what I was wanting.
I placed them all on my stone to bake, then topped them with fat-free Cool Whip and a sprinkle of cinnamon on top.
Mini Pumpkin Pies with Graham Cracker Crust
Ingredients
- 1 pkg Ready-Made Graham Cracker Crusts
- 1 can Pumpkin Puree
- 1 can Sweetened Condensed Milk
- 1 tsp Ground Cinnamon
- 1/2 tsp Ground Nutmeg
- 1/2 tsp Ground Ginger
- 2 Eggs
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Combine pumpkin puree, condensed milk, cinnamon, nutmeg, ginger, and eggs into a medium mixing bowl. Mix on medium until well blended.
- Pour into mini graham cracker crusts.
- Bake for 15 minutes.
- Allow to cool before serving.
- Top with Cool Whip and sprinkle a little bit of cinnamon on top.
Nutrition
Looking for other fall recipes? Check out my apple pie bites or mini apple pies.
This doesn’t yield 6 pies, it makes a total of 12 mini pies. I made these yesterday and I had a lot left over and I had a dozen.
Very good and easy. Recipe should be changed to 2 packages of the mini graham cracker crusts! Lucky I had 2 packages because this recipe does make 12 mini pumpkin pies:))
These little pies are so easy to make. Unfortunately, around here, I only find the mini crusts during this time of year (holiday season). There are so many different kinds of pies you can make with these mini crusts, I love them! This recipe is delicious if you love pumpkin as much as I do! The kids loved them too and liked having their very own personal pie. Thank you so much for this! We love it!!!