Mini Pumpkin Pie With Graham Cracker Crust

Name: Mini Pumpkin Pie With Graham Cracker Crust
Total time: 3 h
Yield: 6 serving
Ingredients: 1/4 cup Graham cracker crumbs; 1/4 cup (30g) all-purpose flour; 2 tablespoons (25g) brown sugar; 3 tablespoons (1.5oz) melted butter; 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; 1/4 cup heavy whipping cream; 1 teaspoon sugar; 1 teaspoon cold whiskey or bourbon

User Reviews

4.5

12 reviews

Excellent

Total Time
3 hrs
Servings
6
Calories
203 kcal
Course
Dessert
Cuisine
American

Mini Pumpkin Pie With Graham Cracker Crust

Jack Kelley

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

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Ingredients

Servings

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

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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!