Mini Pumpkin Pies With Graham Cracker Crust Midwestern Moms Recipe

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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.

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Instructions. Preheat oven to 425 degrees Fahrenheit. Combine pumpkin puree, condensed milk, cinnamon, nutmeg, ginger, and eggs into a medium mixing bowl. Mix on medium until well blended. Pour into mini graham cracker crusts. Bake for 15 minutes.

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Into a small to medium mixing bowl, add the graham crackers crumbs, brown sugar, and melted butter. Mix with a spoon until the crumbs are coated with butter. Transfer the crumbs into a prepared 9-inch pie pan, pressing evenly and firmly into the pan. Bake in a 180c (350f) preheated oven for 5-7 minutes.

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Bake for 7-8 minutes. While the pie crust bakes, make the filling. Add the pumpkin, buttermilk, eggs, unsalted butter, brown sugar, granulated sugar, vanilla, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl. Using an electric/stand mixer or a whisk, mix together the filling until well combined.

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Prepare the Pumpkin Filling: In a large mixing bowl with an electric mixer, combine the pumpkin puree, condensed milk, eggs, pumpkin pie spice, vanilla, and salt until the mixture is smooth and well combined. Assemble and Bake: Pour the pumpkin mixture into the pre-baked pie crust. Bake for 15 minutes.

Mini Pumpkin Pies With Graham Cracker Crust Midwestern Moms Recipe

Preheat oven to 425°F. Combine sugar, pumpkin pie spice, cinnamon, and salt in a small bowl. In a separate medium bowl, whisk eggs, the stir in pumpkin puree, sugar mixture and evaporated milk. Place pre-baked graham cracker crust on a rimmed cookie sheet* then pour pie filling into pie crust.

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Make the filling - add pumpkin puree to a large bowl along with brown sugar, sugar, cinnamon, ginger, nutmeg, and clove to a medium bowl. Using a hand mixer, blend together and begin adding eggs one at a time. Once eggs are combined, add heavy cream and vanilla extract. Mix until just combined.

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To Make the Crust: Preheat the oven to 350 degrees Fahrenheit. Line a mini cupcake tin with liners. Add graham crackers, sugar, cinnamon, and salt to the food processor. Pulse to break up graham crackers. With the food processor on low, pour in melted vegan butter. The mixture will begin to resemble wet sand.

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Pumpkin Pie Filling. Preheat oven to 425 degrees. In a mixing bowl, stir together the pumpkin and evaporated milk. Add the eggs and whisk to combine. Add brown sugar and whisk until completely incorporated. Add cinnamon, ginger, cloves and nutmeg and stir together until just combined.

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Place on a cookie sheet or rimmed pan and set aside. Preheat your oven to 425°F. In a large bowl, combine remaining ingredients until smooth. Mix pie filling ingredients in a large mixing bowl until smooth. Pour the pumpkin pie mixture into the graham cracker crust. Place in the pre-heated oven and bake for 10 minutes.

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2 eggs. Preheat oven to 400°F degrees. In a large bowl, whisk together pumpkin puree, condensed milk, cinnamon, nutmeg, ginger, and eggs until well blended. Pour filling into the 12 mini graham cracker crusts. Place mini pumpkin pies on a baking sheet and into the oven. Immediately reduce temperature to 350°F degrees and bake mini pies for 25.

Pumpkin Pie with Graham Cracker Crust Recipe Sauder's Eggs

Step 1 - Preheat oven to 400 F. Step 2 - Add graham crackers to a food processor and pulse into fine crumbs. Add in sugar, salt, and melted butter and pulse until combined. Step 3 - Press mixture into a pie dish, covering the bottom and all the way up the sides. Press firmly until crust just holds together.

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How to Make Mini Pumpkin Pies. Roll pie dough to 1/8" thick on a floured surface. Cut 12 (3 1/2" diameter) circles. Re-roll scraps of homemade pie dough if needed to get 12. Grease a 12-count non-stick muffin pan lightly with cooking spray and place dough rounds inside of each cup, molding it to the sides of the muffin cups.

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For the crust: Combine ground cookies with sugar in a medium bowl. Add the melted butter and stir until it looks like wet sand. Pat on a 9-inch pie plate (24cm) covering bottom and sides. Begin pressing at the sides and angle where the bottom meets the side and then press to cover the bottom.

Pumpkin Pie with Graham Cracker Crust

Press the dough flat into the bottom of the crevice and up the sides. Evenly spoon cold filling into each unbaked crust, filling to the top. Bake mini pies until the center is just about set and edges are lightly browned, about 21-25 minutes. Allow to cool for 5 minutes before removing from the pan.

Pumpkin Pie with Graham Cracker Crust

While the crust cools, preheat the oven to 425˚F. Once the crust has cooled, add eggs, egg yolk and brown sugar to a large bowl. Whisk by hand until the mixture is well combined, about 2 minutes. Add cinnamon, ginger, nutmeg, cloves and salt, and whisk until incorporated.