• Home
  • About
    • FAQ
    • Privacy & Disclosure
    • Terms & Conditions
  • Contact Me
  • All Recipes
    • Nerdy Recipes
    • Breakfast
    • Main Courses
      • Chicken
      • Pasta
      • Soups
      • Salads
    • Beverages
    • Side Dishes
    • Desserts
      • Bars, Brownies & Blondies
      • Cookies
      • Cupcakes
    • Healthy
    • Easy Weeknight Meals
    • Holiday Recipes
      • Christmas
      • Valentine’s Day
  • Recipes for One
  • Recipes for Two
  • Small-batch Desserts

Baking Mischief

Good Food, Nerdy Recipes, Living Well

  • Breakfast
  • Main Courses
    • Easy Weeknight Meals
    • Beef
    • Chicken
    • Pork
    • Salads
    • Sandwiches
    • Soups
    • Pasta
  • Desserts
    • Bars, Brownies & Blondies
    • Cookies
    • Cupcakes
    • Frozen
  • Side Dishes
You are here: Home / Recipes / Mini Pumpkin Pie With Graham Cracker Crust

Mini Pumpkin Pie With Graham Cracker Crust

11/14/16 | Bars, Brownies & Blondies, Desserts, Holiday Recipes, Pies, Recipe for Two, Recipes, Small-batch Dessert, Thanksgiving

5.3Kshares
Jump to Recipe

This Mini Pumpkin Pie With Graham Cracker Crust is EASY to make and a treat to eat.

Slice of mini pumpkin pie with graham cracker crust.

Today’s recipe is for the pumpkin pie lovers out there who 1) are watching what they eat and 2) don’t want to play with pie dough.

Now I love me a decadent dessert, and I LOVE playing with pie dough (you have seen my Game of Thrones Deep Dish Frey Pie and Dutch Apple Galette for Two haven’t you?), but I also appreciate a lighter recipe that’s easy to boot, so here’s a lighter pumpkin pie.

In place of a traditional pie crust, I used a brown sugar graham cracker base. It’s pretty much the same one I used in my S’mores Cupcakes, so you know it’s going to be good. And instead of cutting and fussing and shaping pie dough, you just crush, mix, and spread this crust. Way easier, just as delicious.

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.

Mini pumpkin pie in a baking dish.

And just to keep things interesting, I added a dab of whiskey-infused whipped cream. You can use bourbon, Kahlua, whatever alcohol you like that would complement pumpkin pie. The boozy flavor isn’t overpowering. It’s just a little exciting and a lot delicious.

This perfect little pie will make 4 to 6 servings depending on how you slice it and comes in at around 200 calories a serving (about 150 without whipped cream). If you are having an intimate Thanksgiving gathering or just feel like pie and don’t want to share with the world, definitely consider this one.

Slice of mini pumpkin pie on a white plate.

More Mini Desserts

  • Small Banana Cake
  • Small-batch Chocolate Chip Cookies
  • Small-batch Vanilla Cupcakes
  • Easy Small Red Velvet Cake

Mini Pumpkin Pie Recipe Notes

  • You’ll need a 7 x 5-inch baking dish for this pie. I used a ceramic one for the photos (because it’s purdy), but I usually use Pyrex dishes* for small-batch baking since you can bake in them and then just throw on a lid for storage.
  • The normal pumpkin pie “jiggle test” doesn’t work with this pie since the custard layer is not very deep. It will stop jiggling long before it’s actually set. To test for doneness, insert a knife into the center of the pie. When it comes out clean, your pie is ready.
  • For convenience, if you stock pumpkin pie spice (homemade or store-bought*), you can replace the spices in the pie (not the salt) with 1 teaspoon of pre-mixed pumpkin pie spice.

Mini Pumpkin Pie With Graham Cracker Crust

My Mini Pumpkin Pie With Graham Cracker Crust is EASY to make and a treat to eat.
4.50 from 4 votes
Print Pin
Course: Dessert
Cuisine: American
Total Time: 3 hours hours
Servings (Hover or Click to Change Yield): 6
Calories: 203kcal
Author: Tracy

Ingredients

Graham Cracker Crust

  • 1/4 cup graham cracker crumbs (2 1/2) graham crackers
  • 1/4 cup (30g) all-purpose flour
  • 2 tablespoons (25g) brown sugar
  • 3 tablespoons (1.5oz) melted butter

Pumpkin Pie

  • 1/2 cup low-fat milk
  • 1/2 cup (122g) canned pumpkin puree
  • 1/4 cup (50g) packed brown sugar
  • 1 large egg yolk
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • Pinch ground cloves

Whipped Cream

  • 1/4 cup heavy whipping cream
  • 1 teaspoon sugar
  • 1 teaspoon cold whiskey or bourbon

Instructions

Graham Cracker Crust

  • Preheat your oven to 375°Lightly grease a 7x5-inch baking dish.
  • In a small bowl, whisk together graham cracker crumbs, flour, and sugar. Stir in melted butter until well-mixed.
  • Press crumbs firmly into your baking dish with your fingers or the bottom of a small drinking glass. Bake for 10 to 12 minutes, until crust is slightly darkened and looks set.
  • Turn the oven down to 350°. Place crust in the refrigerator while you mix your pumpkin pie ingredients.

Pumpkin Pie

  • In a medium bowl, whisk together all pie ingredients until smooth. Pour mixture into the slightly cooled crust and bake for 35 to 45 minutes until a knife inserted into the center of the pie comes out clean.
  • Cool on the counter for 20 minutes before refrigerating for at least 2 hours.

Whiskey Whipped Cream

  • Place a medium bowl and whisk in the freezer for 15 minutes.
  • Once the bowl is chilled, remove from the freezer and combine heavy cream, sugar, and whiskey.
  • Whisk vigorously until soft peaks form, 4 to 7 minutes (much less if using a hand-held electric mixer). Spoon over the chilled pie.
  • Serve and enjoy!
Did you make this recipe?I'd love to see it! Tag @BakingMischief or hashtag it #BakingMischief.
*Links marked with an asterisk are affiliate links, which means I receive small commission if you make a purchase using them. There is absolutely no additional cost to you.

Comments | 14 comments

« Tammy’s Bacon Scones with Maple Glaze
Creamed Turkey for Two »

Comments

  1. Carol says

    August 27, 2019 at 2:19 pm

    I am making them they look so yummy
    Carol palm. Sheldon,il

    Reply
    • Tracy says

      August 27, 2019 at 2:49 pm

      Hope you enjoy them!!

      Reply
  2. Bridgett says

    September 25, 2018 at 11:29 am

    4 stars
    I only had an 8×8 pyrex but they still turned out so yummy! I think I will go with a different pan next time. Great if you are watching your weight.

    Reply
    • Tracy says

      September 26, 2018 at 8:51 am

      So glad you enjoyed it, Bridgett!

      Reply
  3. Alia @ Everyday Easy Eats says

    September 24, 2017 at 12:50 pm

    Hi Tracy! Your Mini Skinny Pumpkin Pie With Graham Cracker Crust looks and sounds so yummy. I love any dessert recipe that says “skinny” in it, because that means I can enjoy it without any guilt. Perfect fall-time dessert! 🙂

    Reply
    • Tracy says

      September 25, 2017 at 4:19 pm

      Hehe, thanks, Alia!!

      Reply
  4. Bethany @ athletic avocado says

    November 15, 2016 at 4:33 am

    These pumpkin pie bars look amazing! Love that I can save calories without sacrificing taste!

    Reply
  5. Jill says

    November 14, 2016 at 5:11 pm

    I agree that a boozy whipped cream is a little exciting 🙂 This recipe sounds awesome!

    Reply
  6. Luci {Luci's Morsels} says

    November 14, 2016 at 2:09 pm

    I love that this is a lighter calorie version of a Thanksgiving staple! Thanks for sharing!

    Luci’s Morsels | fashion. food. frivolity.

    Reply
  7. Sarah @ Champagne Tastes says

    November 14, 2016 at 1:55 pm

    oh man.. I just can’t get enough pumpkin! Somehow I haven’t had any pumpkin pie yet this year. That will have to change!

    Reply
  8. Lisa says

    November 14, 2016 at 1:37 pm

    What a lovely lighter dessert! Personally I think graham cracker crusts are waaaaay better than pastry, and I’m trying to eat sensibly, so I think I’ll have to give this a try…thank you!

    Reply
    • stone family says

      March 29, 2020 at 11:29 am

      4 stars
      this was very fun to make and was so delish!!!!!! Thank you for the great recipe!!!!!!

      Reply
      • Tracy says

        March 29, 2020 at 4:57 pm

        Thank you! So happy you enjoyed it!!

  9. Dawn - Girl Heart Food says

    November 14, 2016 at 5:42 am

    These look so rich and creamy and love how they are ‘skinny.’ Knowing that they are skinny, I’d probably eat more than one so that would totally defeat the purpose, lol 😀 All those warm fall spices must make for a wonderful dessert and I bet the kitchen smells amazing as this bakes! Pinned. Happy Monday!!

    Reply
4.50 from 4 votes (2 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Welcome!


Hi, I'm Tracy! Welcome to Baking Mischief, where we realize that not everyone is cooking every night for a family of four. We have delicious sweet and savory recipes, mostly scaled for one or two, and we love our pop culture around here, so keep an eye out for film, book, and TV-inspired treats as well! Read more»
  • Facebook
  • Instagram
  • Pinterest
  • Tumblr
  • Twitter

Get free recipes delivered to your inbox!

Join the Baking Mischief Newsletter

Subscribe and get recipes delivered to your inbox weekly PLUS a free mini e-cookbook. 

Popular Recipes

Gooey Chocolate S’mores Cupcake with a bite out of it.No Fail Butter and Garlic Green Beans in a white dish.Pesto Chicken Sandwich on Sourdough being picked up.Chicken Shawarma With Yogurt Sauce wrapped in foil on a wooden plate.Easy Carnitas Recipe on a white plate with limes.The BEST Crispy Oven-roasted Broccoli on a baking sheet.

What I’m Loving Now

Small-batch Chocolate Banana Muffin with a bite out of it.Carnitas Enchiladas (Pulled Pork Enchiladas) on a plate with lettuce.Easy Creamy Chicken Noodle Soup in a pot.Easy Peanut Butter Oatmeal Cookies stacked on a plate.

Copyright © 2025 · Tasteful theme by Restored 316

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.