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Bianca Hopes "The B" Group

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Frank Pruett
Frank Pruett

Mini Pumpkin Pie In Graham UPDATED Cracker Crust



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!!!




Mini Pumpkin Pie In Graham Cracker Crust



Crunchy graham cracker crust with creamy pumpkin pie filling is the ULTIMATE duo. These vegan mini pumpkin pies are something to be thankful for! Top with vegan whipped cream and a dusting of cinnamon for a delicious dessert.


I love a graham cracker crust, but I find that I always want that little bite of traditional crust, which we added to these mini pumpkin pies by making pie crust cut outs shaped like hearts and leaves.


On top of the graham cracker crust, you have a lighter pumpkin pie custard. Normal pumpkin pie usually uses evaporated milk, condensed milk, or cream in the custard part of the pie, but this pie is made with low-fat milk which slashes the calories, but is still so creamy and good and everything you love about pumpkin pie.


Impress your guests at your next gathering with individual serving mini pumpkin pies! No more worrying about how big to cut your slices. My recipe also features a few unexpected ingredients like sweetened condensed milk and candied ginger.


2. Combine The Ingredients. Whisk together the pumpkin purée, sweetened condensed milk, candied ginger, eggs, allspice, cinnamon, nutmeg, and salt in a large mixing bowl until thoroughly combined. You should end up with a smooth mini pumpkin pie filling.


If you want to go above and beyond for your mini pumpkin pie recipe, you can make homemade pumpkin purée! If you do, I recommend that you use sugar pumpkins, which are the smallest variety available.


These are prefect for serving during your Holiday parties. Instead of making one large pie and dividing it among your guests, you can serve these adorable individual mini pumpkin pies. You can serve with some store bought or homemade sweet whipped cream (recipe below) or maybe a side of vanilla ice cream.


Oh, did I mention how EASY this is to make? All you have to do is pour all your ingredients into one bowl, mix, and pour the filling into the ready-made graham cracker crust. Then let the oven do the rest!


Place mini pumpkin pies on a baking sheet and into the oven. Immediately reduce temperature to 350F degrees and bake mini pies for 25 to 30 minutes or until centers of pies are set up. When you nudge your pumpkin pie, the filling should be firmer around the edges, but still jiggle in the center. You can also use a toothpick and insert it halfway between the outer edge and the center of the pie should come out mostly clean. (Note: The toothpick test may cause your filling to crack as it cools.)


If you are looking for more pumpkin recipes, check out our pumpkin hand pies, pumpkin scones, chewy pumpkin cookies, mini pumpkin cheesecakes, pumpkin bread with cream cheese frosting, banana pumpkin muffins, and pumpkin cheesecake bars.


Crust- you can skip using a pie crust and make a graham cracker crust as I used in my pumpkin pie with graham cracker crust recipe. It's so delicious and way easier to make! It's great for beginners and graham cracker crust lovers.


"@context":"http:\/\/schema.org","@type":"Recipe","name":"Mini Pumpkin Cheesecakes","author":"@type":"Person","name":"Cathy Trochelman","datePublished":"2019-01-07","recipeYield":24,"description":"Mini Pumpkin Cheesecakes are the perfect\u00a0dessert for any fall celebration! They combine all the flavors of pumpkin pie in a delicious bite-sized treat. These cheesecakes start with a sweet graham cracker crust and are filled with pumpkin cheesecake, whipped cream, and a sprinkle of cinnamon on top. And best of all, they combine two holiday favorites - pumpkin pie and cheesecake - in one awesome dessert that's sure to be a \u00a0favorite!","image":["https:\/\/www.lemontreedwelling.com\/wp-content\/uploads\/2018\/10\/Mini-Pumpkin-Cheesecakes-3-480x480.jpg","https:\/\/www.lemontreedwelling.com\/wp-content\/uploads\/2018\/10\/Mini-Pumpkin-Cheesecakes-3-480x360.jpg","https:\/\/www.lemontreedwelling.com\/wp-content\/uploads\/2018\/10\/Mini-Pumpkin-Cheesecakes-3.jpg","https:\/\/www.lemontreedwelling.com\/wp-content\/uploads\/2018\/10\/Mini-Pumpkin-Cheesecakes-3-480x270.jpg"],"recipeCategory":"Desserts","recipeCuisine":"American","prepTime":"PT15M","cookTime":"PT25M","performTime":"PT25M","totalTime":"PT40M","recipeIngredient":["1 1\/4 c. graham cracker crumbs","1\/4 c. granulated","1\/4 c. brown sugar","1\/4 c. Roundy's salted butter, melted","1 1\/2 c. pumpkin puree","3 large Roundy's eggs","1\/2 c. brown sugar","1 1\/2 tsp. cinnamon","1\/2 tsp. nutmeg","1\/2 tsp. ginger","1\/4 tsp. salt","24 oz. cream cheese, softened","1\/2 c. granulated sugar","1 tsp. vanilla"],"recipeInstructions":["@type":"HowToStep","text":"Preheat oven to 350\u00b0.","position":1,"name":"Preheat oven to 350\u00b0.","url":"https:\/\/www.lemontreedwelling.com\/mini-pumpkin-cheesecakes\/#mv_create_13_1","@type":"HowToStep","text":"Line 24 regular sized muffin tins with paper liners.","position":2,"name":"Line 24 regular sized muffin tins with paper...","url":"https:\/\/www.lemontreedwelling.com\/mini-pumpkin-cheesecakes\/#mv_create_13_2","@type":"HowToStep","text":"In a medium mixing bowl, combine graham cracker crumbs, 1\/4 c. sugar, 1\/4 c. brown sugar, and melted butter; mix well.","position":3,"name":"In a medium mixing bowl, combine graham cracker...","url":"https:\/\/www.lemontreedwelling.com\/mini-pumpkin-cheesecakes\/#mv_create_13_3","@type":"HowToStep","text":"Divide evenly among lined muffin tins (approx. 1 1\/2 Tbsp. each) and press down firmly. Chill while filling is being prepared.","position":4,"name":"Divide evenly among lined muffin tins (approx. 1...","url":"https:\/\/www.lemontreedwelling.com\/mini-pumpkin-cheesecakes\/#mv_create_13_4","@type":"HowToStep","text":"In a large mixing bowl, combine pumpkin, 1\/2 c. brown sugar, eggs, cinnamon, nutmeg, ginger, and salt. Mix well.","position":5,"name":"In a large mixing bowl, combine pumpkin, 1\/2...","url":"https:\/\/www.lemontreedwelling.com\/mini-pumpkin-cheesecakes\/#mv_create_13_5","@type":"HowToStep","text":"In a separate bowl combine softened cream cheese, 1\/2 c. sugar, and vanilla. Blend until creamy.","position":6,"name":"In a separate bowl combine softened cream cheese,...","url":"https:\/\/www.lemontreedwelling.com\/mini-pumpkin-cheesecakes\/#mv_create_13_6","@type":"HowToStep","text":"Combine the pumpkin mixture with the cream cheese mixture; blend until smooth.","position":7,"name":"Combine the pumpkin mixture with the cream cheese...","url":"https:\/\/www.lemontreedwelling.com\/mini-pumpkin-cheesecakes\/#mv_create_13_7","@type":"HowToStep","text":"Scoop 1\/3 c. filling into each muffin cup.","position":8,"name":"Scoop 1\/3 c. filling into each muffin cup.","url":"https:\/\/www.lemontreedwelling.com\/mini-pumpkin-cheesecakes\/#mv_create_13_8","@type":"HowToStep","text":"Bake at 350\u00b0 for 25-30 minutes or until centers are set.","position":9,"name":"Bake at 350\u00b0 for 25-30 minutes or until...","url":"https:\/\/www.lemontreedwelling.com\/mini-pumpkin-cheesecakes\/#mv_create_13_9","@type":"HowToStep","text":"Cool on a wire rack; refrigerate, covered, 2-3 hours or until ready to serve.","position":10,"name":"Cool on a wire rack; refrigerate, covered, 2-3...","url":"https:\/\/www.lemontreedwelling.com\/mini-pumpkin-cheesecakes\/#mv_create_13_10"],"keywords":"baking, desserts","nutrition":"@type":"NutritionInformation","calories":"189 calories","carbohydrateContent":"16 grams carbohydrates","cholesterolContent":"57 milligrams cholesterol","fatContent":"13 grams fat","fiberContent":"1 grams fiber","proteinContent":"3 grams protein","saturatedFatContent":"7 grams saturated fat","servingSize":"1","sodiumContent":"162 grams sodium","sugarContent":"12 grams sugar","transFatContent":"0 grams trans fat","unsaturatedFatContent":"4 grams unsaturated fat","aggregateRating":"@type":"AggregateRating","ratingValue":"4.4","reviewCount":279,"url":"https:\/\/www.lemontreedwelling.com\/mini-pumpkin-cheesecakes\/"Mini Pumpkin CheesecakesYield: 24 Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes Mini Pumpkin Cheesecakes are the perfect dessert for any fall celebration! They combine all the flavors of pumpkin pie in a delicious bite-sized treat. These cheesecakes start with a sweet graham cracker crust and are filled with pumpkin cheesecake, whipped cream, and a sprinkle of cinnamon on top. And best of all, they combine two holiday favorites - pumpkin pie and cheesecake - in one awesome dessert that's sure to be a favorite!


I can't say enough good things about this simple and delicious pumpkin pie. It has a graham cracker crust and a dead easy to make filling, so it can even be a last-minute dessert for your holiday table! It keeps well and it also disappears quickly.


Happy Thanksgiving! I'm trying this out tomorrow with a chocolate cracker crust. Question: with shrinkflation, the pumpkin purees are now in 15 oz cans, 1 oz short. What do you suggest with adjustments on the rest of the ingredients? I only have a 15 oz can.


I've taken the pumpkin pie I've been making for years and scaled down the ingredients to serve one. This mini pumpkin pie features a rich pumpkin custard flavored with warm cinnamon, ginger, and cloves and rests on a simple, buttery graham cracker crust


This is an excellent pumpkin pie. The filling baked perfectly level, didn't crack, was silky smooth, and tasted great. I used slightly larger measures of the spices and added bourbon. The crust was disappointing. It was crisp before adding the filling, but softened after the pie was baked. The next time I'll make a traditional pastry and blind bake it before adding the filling. 041b061a72


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