Fall is in the air, and what better way to celebrate the season than with mini pumpkin pies? These adorable individual pies are perfect for Thanksgiving, a fall gathering, or simply satisfying a sweet craving. The buttery graham cracker crust provides the perfect complement to the warm, spiced pumpkin filling. This recipe is designed to be both delicious and easy to follow, even for novice bakers.
What Makes These Mini Pumpkin Pies Special?
These mini pumpkin pies stand out because of their delightful combination of textures and flavors. The crisp, crumbly graham cracker crust contrasts beautifully with the smooth, creamy pumpkin filling. The individual serving size makes them perfect for portion control and easy cleanup. And let's not forget the charming presentation – they're visually appealing and sure to impress your guests.
What are the Ingredients for Mini Pumpkin Pies with Graham Cracker Crust?
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
For the Filling:
- 1 (15 ounce) can pumpkin puree
- 1 (12 ounce) can evaporated milk
- 2 large eggs
- ¾ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
How to Make Mini Pumpkin Pies with Graham Cracker Crust: A Step-by-Step Guide
Making the Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well until evenly moistened.
- Divide the mixture evenly among 12 mini muffin tins. Press the mixture firmly into the bottom and up the sides of each muffin cup to form the crust.
- Bake for 8-10 minutes, or until lightly golden brown. Remove from oven and let cool completely.
Making the Filling:
- In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, cloves, nutmeg, and salt until smooth.
- Carefully pour the pumpkin filling into the cooled graham cracker crusts, filling each about ¾ full.
Baking the Pies:
- Bake for 15-20 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
- Let the pies cool completely in the muffin tin before serving. For best results, chill in the refrigerator for at least 2 hours before serving.
Can I Make the Crust Ahead of Time?
Yes! You can make the graham cracker crust ahead of time. Prepare the crust as directed, and store it in an airtight container in the refrigerator for up to 3 days before baking.
How Can I Store Leftover Mini Pumpkin Pies?
Store leftover mini pumpkin pies in an airtight container in the refrigerator for up to 3 days.
What are Some Serving Suggestions?
These mini pumpkin pies are delicious on their own, but you can enhance them further with a dollop of whipped cream, a sprinkle of cinnamon, or a drizzle of caramel sauce. They're also delightful served with a scoop of vanilla ice cream.
Are There Variations I Can Try?
Absolutely! You can experiment with different spices, such as adding a pinch of allspice or cardamom. You can also try using different types of crusts, like a shortbread crust or a pecan crust. For a gluten-free option, use gluten-free graham cracker crumbs.
Conclusion
These mini pumpkin pies with graham cracker crust are a delightful treat that's perfect for any fall occasion. Their individual size makes them ideal for parties or sharing with loved ones. The combination of textures and flavors is sure to please everyone, from seasoned bakers to those just starting their culinary adventures. So, gather your ingredients and get ready to enjoy the deliciousness of homemade mini pumpkin pies!
