Miniature Gingersnap Pumpkin Pies

Now that Summer has passed and you are in full-on Halloween and Thanksgiving mode, the infamous pumpkin pie is here!

I made this pie for the first time last year and it was the belle of the ball. Even my grandmother who is the greatest baker I know was stumped at what this pie was made of. Needless to say, it had her in a trance…a pumpkin pie trance.

I promise, you’ll have your family and friends all dying for this recipe.

And as my husband says, ‘It’s the perfect combination of textures. My favorite pie you’ve made thus far.’

Also, the great thing about this pie is that it can easily be made in one big pie too, if you’d prefer that over miniature pies.

Miniature Gingersnap Pumpkin Pies

adapted from Chocolate & Carrots

Essential Equipment

  • Non-Stick Four Cup Pie Pan

Ingredients (Pie Crust)

  • 2 refrigerated pie crusts
  • 6 ounces gingersnaps
  • 1 cup pecans
  • 1/2 cup powdered sugar
  • 1/4 cup unsalted butter, melted

How-To (Pie Crust)

  1. Preheat the oven to 350°F.
  2. Spray your miniature pie pan with a cooking spray.
  3. Cut the pie crusts in half and push into the pie pan. Cut away excess dough, as necessary.
  4. In a blender or food processor, blend the gingersnaps and pecans until it resembles sand.
  5. Add in the powdered sugar and give it a quick pulse.
  6. Add in the butter and pulse until blended.
  7. Divide the gingersnap mixture into fourths.
  8. Evenly push each fourth of the gingersnap mixture into the pie pan on top of the pie crust.
  9. Bake for 15 minutes.
  10. Allow to cool on a cooling rack.

Ingredients (Pecan Streusel)

  • 1 cup chopped pecans
  • 1 cup brown sugar
  • 2 tablespoons unsalted butter, melted

How-To (Pecan Streusel)

  1. Combine all ingredients and set aside.

Ingredients (Filling)

  • 1 egg
  • 1 egg white
  • 15 ounces of pumpkin purée (or canned pumpkin)
  • 14 ounce can of low-fat or fat-free sweetened condensed milk
  • 1/2 cup nonfat plain Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger

How-To (Filling)

  1. In the bowl, beat the eggs with your hand mixer (or stand mixer) for about 10 seconds.
  2. Add the remaining ingredients and mix well.
  3. Pour the pie filling into the crusts.
  4. Bake on a baking sheet for 20 minutes.
  5. Remove and sprinkle the Pecan Streusel around the edges.
  6. Bake for another 35-40 minutes, until they don’t jiggle anymore.
  7. Let cool for about an hour.

Bakers Notes

  • This recipe can be made into one large pie instead of 4 individual pies. Everything is the same except for the baking times. See this recipe.
Avatar About ChocolateAndCarrots

Caroline is a wife, new mom, food blogger, recipe developer and photographer from South Carolina. She is OCD about having the kitchen sink clean, a major chocoholic, and loves modern, simple styles. Caroline runs chocolate & carrots where she primarily focuses on healthier baking. She also has a mom blog called crackers & carrots where she documents everything pregnancy and baby. Connect with her: Facebook, Pinterest, Google+ and Instagram!

What do you think?



  1. 6

    sounds awesome ! going to try!

  2. 7

    There is no way to print this recipe that I can find on this page.