Mini Pumpkin Pies

pumpkin pie

Got empty graham crusts in your pantry waiting to be filled? I did. My first thought was to make a coconut cream pie. Ah but I was missing one ingredient!! I wasn’t in the mood though to go out to buy one thing. After searching through recipe after recipe, I found this heavenly pumpkin pie for which I already had everything! I am just in love with the small size too. No worries about cutting the perfect slice.

I’ll definitely be taking advantage of this fall season so keep posted to see what other delights will be coming soon!

Printable Recipe Here

Mini Pumpkin Pies


  • 12 mini graham cracker crusts
  • 1/3 cup white sugar
  •  1/4 teaspoon salt
  • 1 1/2 teaspoon pumpkin spice
  • 1 large egg
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 (5 ounce) can  of evaporated milk


Preheat: 350 F

  1. In a medium bowl, mix together the sugar, salt, pumpkin spice, egg, pumpkin puree, vanilla, and evaporated milk
  2. Put the pre-made crusts on a baking sheet and fill with the pumpkin pie mixture
  3.  Bake for about 15-17 minutes or until the filling no longer jiggles when you shake it

Homemade Whipped Cream


  • 1 cup heavy whipping cream
  • 1 tablespoon powdered sugar
  • 1 teaspoon vanilla extract


  1. Whip the cream until stiff peaks are about to form
  2. Mix in the sugar and vanilla extract until peaks form
  3. Scoop into a piping bag with a fitted tip and place one star on each cooled pie

Recipe adapted from My Baking Addiction


-You can find the pre-made graham crusts in the baking aisle (Walmart, Kroger, etc)

-Wait for the pumpkin pies to cool before icing them so that the icing does not melt off

-If you want to try a variation of this recipe, try Nutella Pumpkin Pie from a previous post of mine here


Yay Its Pumpkin Puree!

If you are a fan of anything that has pumpkin in it, then you may already know this. If not, read on to find out what you can do to make a simple pumpkin into an ingredient widely used in a variety of recipes: pumpkin puree. Yes I know it’s not pumpkin “season”, but pumpkins are enjoyable year round when it comes to cooking whether it be in a pumpkin cake or even pumpkin hummus dip…

This recipe is probably one of the easiest. All you need is a pumpkin!

Cutting it in half, you’ll discover a craterful of seeds and stringyness that need to be scooped out.

Using a spoon or other utensil, remove the seeds and strings. The strings will be sort of difficult to take out so it’s fine, it doesn’t have to be perfect. You can save the seeds for roasting later instead of throwing them away.

Cut each half into pieces and put them on a baking tray for roasting.

Put them into the oven for about 40 minutes or until they look like this, all crinkly and slightly browned. (when you test it with a knife, it should feel like a cooked potato)

The tender pieces should be easy to peel now with a knife.

Blend a couple chunks at a time until the mixture is very smooth. Add a teaspoon of water if needed.

Package it in freezer bags for later use in yummy desserts, entrees, etc!

Homemade Pumpkin Puree

Makes: Depends on size of pumpkin (I got 7 cups from mine)


1 Pumpkin


  1. Preheat oven to 350 F
  2. Cut the pumpkin in half and remove the strings and seeds. Save the seeds for roasting later
  3. Cute each half into pieces and place on a baking sheet
  4. After about 40 minutes of roasting or until tender, peel the pumpkin pieces with a knife
  5. Place the peeled pumpkin chunks in a blender (add a tsp of water if need be)
  6. Blend until the pumpkin puree is very smooth
  7. Package in freezer bags for future use