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Mini Pumpkin Pie With Graham Cracker Crust

My Mini Pumpkin Pie With Graham Cracker Crust is EASY to make and a treat to eat.
Course Dessert
Cuisine American
Total Time 3 hours
Servings 6
Calories 203kcal
Author Tracy


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


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!


Calories: 203kcal