Mini Pumpkin Pies Recipe

These Mini Pumpkin Pies feature a velvety pumpkin filling in a gingersnap crust, crowned with clouds of decadent whipped cream. The gingersnap crust isn't just a crunchy foundation, but a unique-tasting gateway to the familiar flavors of homemade pumpkin pie. These mini desserts are going to be the most popular item on your holiday table.

Course Dessert

Cuisine American

Keyword Mini Pumpkin Pies, Mini Pumpkin Tarts Recipe

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 437kcal

Author Cathy Pollak

Equipment

Ingredients

Gingersnap Crust:

cooking spray
2 cups ginger snaps cookie crumbs (or graham cracker or other favorite cookie)
3 tbsps. granulated sugar
6 tbsps. butter, melted

Mini Pumpkin Pie Filling:

1 large egg
1/2 cup granulated sugar
1/4 tsp table salt
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground cloves
3/4 cup evaporated milk whole
1/2 can (7.5 oz) pumpkin puree

Garnish:

whipped cream

Instructions

Gingersnap Crust:

Preheat oven to 350 degrees F. Prepare tart pans with cooking spray.
cooking spray
In a food processor, pulse ginger snaps cookies to crumbs, use enough to make two cups. Pour into a bowl and stir in sugar and butter until fully combined.
2 cups ginger snaps cookie crumbs, 3 tbsps. granulated sugar, 6 tbsps. butter, melted
Press an even amount of crust mixture into the bottom and sides of each tart pan, using the bottom of a measuring cup to get an even, firm crust.
Bake on a sheet pan for 7 minutes. Set aside.

Mini Pumpkin Pie Filling:

Whisk egg slightly in a medium sized bowl and continue with sugar, salt, cinnamon, ginger and cloves. Whisk in evaporated milk and pumpkin puree.
1 large egg, 1/2 cup granulated sugar, 1/4 tsp table salt, 1/2 tsp ground cinnamon, 1/4 tsp ground ginger, 1/4 tsp ground cloves, 3/4 cup evaporated milk, 1/2 can (7.5 oz) pumpkin puree
Pour pumpkin mixture into pie crust shells.
Bake on a sheet pan for approximately 25 minutes, until filling is set.
Let cool completely on a wire rack. Refrigerate for at least two hours or overnight.
Served with whipped cream.*
whipped cream

Notes

*I find that homemade whipped cream is the way to go. I personally prefer using a piping bag with a large open star tip for a decorative touch, but you can also just dollop it with a spoon. If you're in a pinch for time, store-bought whipped cream is a quick and convenient alternative.

Whipped Cream Recipe:

Whip heavy cream for about 1 minute until soft peaks form, then add 3 tablespoons of granulated sugar and 1/2 teaspoon of vanilla extract. Continue beating for an additional 2 minutes or until it reaches a pipeable consistency without being overly runny. Be cautious not to overbeat.

For optimal outcomes when preparing this, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes that are not presented here, such how to make these bars dairy-free, gluten free, vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition