I still had a package of mini graham cracker crusts (3-inches) and debated over a chocolate (non-bake) or a pumpkin pie (cooked). Since pumpkin pie was missing from my Thanksgiving dinner I decided to go with pumpkin.
I like pumpkin pie no matter what the size. Mini desserts are convenient and perfect for groups or on a brunch/buffet table. I made these mini swirl caramel apple butter cheesecakes… and they turned out great but the crusts were a little soggy. I wanted to experiment with the premade graham cracker crusts Keebler makes and see if I could make a more suitable crust. Well, I did!!!
Mini Pumpkin Pies
- 6 (3-inch) graham cracker crusts (actually you could fill about 9 total)
- 1 (15 oz.) can pumpkin puree
- 1 (14 oz.) can sweetened condensed milk
- 2 large eggs
- 2 tsp. pumpkin spice or 1 tsp. cinnamon, 1/2 tsp. nutmeg, 1/2 tsp. ginger
- 1/2 cup heavy whipping cream
- 1 tbsp. granulated sugar
- 1/2 tsp. vanilla extract
- small cookies to garnish
Preheat the oven to 350 degrees and blind bake the 3-inch crusts for about 6-8 minutes or until they achieve a nice brown color. Remove from the oven and allow to cool.
Increase the heat to 425 degrees.
Prepare the filling by whisking together the pumpkin puree, sweetenend condensed milk, eggs and pumpkin spice until smooth; set aside.
Fill each cooled crust almost to the top with the pumpkin mixture. Bake for 15 minutes, turn the oven to 350 and bake for another 10 minutes or until a thin knife inserted into the center comes out clean. The filling may puff up during baking and settle back down once cooled. Remove from the oven and allow to cool.
Make the whipping cream topping: whip the 1/2 cup whipping cream, 1 tbsp. sugar, 1/2 tsp. vanilla until soft peaks. Add a dollop to the pies and maybe garnish with a small cookie. I did not attempt to remove the pies from the tins.
Recipe by cookingwithauntjuju.com
Mini pies is a great idea!! I was thinking this AM about the whole pie I have in the freezer and wondered if I could cut a couple of pieces while the pie is frozen. This is a perfect solution!
I agree – I love mini desserts. I actually enjoyed the graham cracker crusts versus pie dough 🙂
These mini pies look so tasty, and perfect for easy entertaining. I really like the use of sweetened condensed milk, which I always keep at hand, as it can be used in so many ways. Definitely saving this recipe! 🙂
My first recipe for pumpkin pie used evaporated milk. Sweetened condensed milk is richer and what I prefer to use now – the pies were delicious 🙂
You definitely got me thinking ahead on this one. 🤔
For sure Gail – you can have all the ingredients on hand for a tasty dessert 🙂
Saying hello across the Pond from Australia just loved reading your post! Your mini-pies really do look inviting . . . . in this country pumpkin is very popular but never ever in sweet dishes . . . it is always a savoury vegetable 🙂 !
Hello to you from Michigan, USA! Butternut and acorn squash are always savory for me but the canned pumpkin (is actually a mixtutre of squashes). I always seem to use in sweet recipes. Try a sweet version – you might like it 🙂
Interesting! Thank you . . . shall have a look in the ‘tinned’ aisle and perchance try 🙂 !
Mini pies sound delightful tho just like Eha, I have to say we Aussies eat pumpkin as a savoury vegetable – good for vego. lasagne or with roast dinners. We do have an american friend who has made us a sweet pie before but it is hard to get my head around… anyway merry christmas! cheers sherry https://sherryspickings.blogspot.com/
Pumpkin pie is part of America’s culinary history dating back to the Pilgrims. Quite different though as the pumpkin shell was used versus a pie crust to hold a custard filling. No ovens either! 🙂