Print

Cozy Mini Pumpkin Pies with Easy Gingersnap Crust

mini pumpkin pies with gingersnap crust - featured image
Print Recipe

These mini pumpkin pies feature a crunchy, spicy gingersnap crust and a silky pumpkin custard filling. They’re quick, easy, and perfect for fall gatherings.

Ingredients

Scale
  • 1 ½ cups finely crushed gingersnap cookies (about 24 cookies)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of salt (if using unsalted butter)
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • ½ cup sweetened condensed milk
  • 1 large egg, at room temperature
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon vanilla extract
  • Pinch of salt
  • Whipped cream (for topping, optional)
  • Extra crushed gingersnaps (for garnish, optional)
  • Caramel drizzle (for topping, optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin well.
  2. Make the crust: Crush gingersnaps into a fine powder (about 1 ½ cups). In a bowl, mix crumbs with melted butter, sugar, and salt until it looks like wet sand.
  3. Press the crust: Drop about 1 ½ tablespoons of crust mixture into each muffin cup. Press firmly into the bottom and up the sides using the bottom of a shot glass or your thumb.
  4. Pre-bake the crust: Bake for 5 minutes. Let cool slightly while making the filling.
  5. Make the filling: In a medium bowl, whisk together pumpkin puree, sweetened condensed milk, egg, pumpkin pie spice, vanilla, and salt until smooth.
  6. Fill the cups: Spoon filling into each crust, filling almost to the top.
  7. Bake: Bake for 15-18 minutes, until edges are set and centers jiggle slightly. A toothpick inserted near the center should come out clean.
  8. Cool completely: Cool in the pan for 10 minutes, then transfer to a wire rack.
  9. Chill (optional but best): Refrigerate for at least 1 hour before serving.

Notes

For a dairy-free version, use melted coconut oil in the crust and full-fat coconut milk with 2 tablespoons maple syrup instead of sweetened condensed milk. For a vegan version, substitute the egg with ¼ cup unsweetened applesauce and use coconut cream with maple syrup. These pies taste even better on day two.

Nutrition

Keywords: mini pumpkin pies, gingersnap crust, fall dessert, Thanksgiving, easy pumpkin pie, individual pies

Find it online: https://breezybake.com/cozy-mini-pumpkin-pies-with-easy-gingersnap-crust/