If you’re craving pumpkin pie but don’t want to heat up the kitchen or bake a full-size dessert, these mini pumpkin pies in the microwave are the answer. Perfect for a sweet treat for a small Thanksgiving get together! Made in silicone muffin molds with a graham cracker crust and spiced creamy filling, they’re the perfect no-bake treat for any holiday gathering like Thanksgiving or anytime that pumpkin craving strikes.
Table of Contents
What to cook Mini Pumpkin Pies in?
These adorable single-serve pumpkin pies are made right in the microwave—no oven needed. I make mine in silicone muffin molds. They pop out fantastic after you’ve cooled them for about an hour in the fridge.
You Won’t Believe How Good They Taste!
My family devoured these pies and have been asking for more. I even made Gluten Free Versions for my celiac kid, and she LOVED them. It was her first time eating pumpkin pie because she’s allergic to eggs, and these are made EGG FREE!
What Are Mini Pumpkin Pies?
Mini pumpkin pies are a smaller, portable version of the classic slice-and-serve pumpkin pie. Perfectly portioned, these treats start with a buttery graham cracker crust pressed into the bottom of a silicone muffin mold. Each crust is topped with a spiced pumpkin filling and microwaved until just set. Chill them until firm, and you’ve got a mess-free, make-ahead dessert ready to impress.
Ingredients for Mini Microwave Pumpkin Pies
- Butter
- Graham cracker crumbs
- Canned pumpkin puree
- Heavy cream
- Brown sugar
- Cornstarch
- Salt
- Vanilla extract
- Pumpkin spice
How to Make Mini Microwave Pumpkin Pies (step-by-step)
Lay out the silicone muffin molds on a plate. I used a paper plate for easy clean up.
Combine the melted butter with the graham cracker crumbs and mix until well combined.
Spoon about 3 tablespoons of crust mixture into each muffin mold. Press it down firmly to form the base.
In a separate bowl, whisk together the pumpkin puree, heavy cream, brown sugar, cornstarch, salt, vanilla, and pumpkin pie spice until smooth and creamy.
Divide the filling evenly among muffin molds.
Gently tap the plate on the counter to smooth them out.
Microwave uncovered at 50% power for 5:30 to 6 minutes per tray, until the filling puffs slightly around the edges and gently jiggles when shaken.
Let the pies cool completely in the fridge—about 1 hour. Gently push them from the bottom to pop out each pie. Pro tip: partially freezing makes them even easier to remove.
Top with whipped cream when ready to serve.
Tips & Suggestions
- Use canned 100% pumpkin puree like Libby’s for best results. Homemade puree tends to have more moisture and may need to be strained first.
- If using homemade or organic puree, line a colander with cheesecloth and let it drain overnight in the fridge to remove excess water.
- These are best served cold, but a quick 15–20 seconds in the microwave on low power warms them up nicely if you prefer.
- Don’t skip the cornstarch—it helps the filling set perfectly!
- Make these your own by adding a few chocolate chips or chopped nuts to the crust or filling for extra texture.
- Serve topped with whipped cream
FAQ
Q: Can I make mini pumpkin pies in the microwave?
A: Yes! These mini pumpkin pies cook perfectly in the microwave on Power Level 5 in just about 6 minutes. It’s a fast, mess-free method that makes individual portions easy to prepare and store.
Q: Can I make these mini pumpkin pies gluten free?
A: Yes! Use gluten free graham crackers for the crust. The rest of the ingredients are gluten free! I do this for my celiac kid and she LOVES them.
Q: Can I make mini pumpkin pies egg free?
A: Yes! There are no eggs in this recipe–which was perfect for my egg allergy kid.
Q: Can I make mini pumpkin pies dairy free?
A: Yes! You can substitute a vegan cream such as coconut or plant-based.
Q: How long do mini pumpkin pies last in the fridge?
A: Once cooled completely, cover the freezer tray with the lid and store in the fridge for up to 3 days.
Q: Can I freeze mini pumpkin pies?
A: Absolutely! Freeze them directly in the silicone tray for up to 1 month. The lid helps prevent freezer burn and keeps them fresh.
Q: What’s the best way to reheat mini pumpkin pies?
A: These pies are delicious cold, but if you want them warm, microwave for 15–20 seconds on low power on a microwave-safe dish.
Q: Can I use homemade or organic pumpkin puree?
A: Yes, but be sure to drain off any excess liquid by lining a colander with cheesecloth and letting it sit overnight in the fridge. Too much moisture can prevent the filling from setting properly.
Mini Pumpkin Pies in the Microwave
Ingredients
- 3 tablespoons butter, melted
- ½ cup graham cracker crumbs
- ¾ cup canned pumpkin puree
- ½ cup heavy cream
- ½ cup brown sugar
- 2 tablespoons cornstarch
- ¼ teaspoon sea salt
- ½ teaspoon vanilla extract
- ½ teaspoon pumpkin spice
- Whipped cream, for serving (optional)
Instructions
- Set silicone muffin molds on a plate.
- Combine the melted butter with the graham cracker crumbs and mix until well combined.
- Spoon about 3 tablespoons of crust mixture into silicone muffin molds. Press it down firmly to form the base.
- In a separate bowl, whisk together the pumpkin puree, heavy cream, brown sugar, cornstarch, salt, vanilla, and pumpkin pie spice until smooth and creamy.
- Divide the filling evenly among the muffin molds
- Gently tap the plate, smoothing the tops.
- Microwave uncovered at 50% power for 5:30 to 6 minutes per tray, until the filling puffs slightly around the edges and gently jiggles when shaken.
- Let the pies cool completely in the fridge—about 1 hour. Cover while chilling.
- To serve, just gently pop them from the silicone muffin molds and gently push from the bottom to pop out each pie. Pro tip: partially freezing makes them even easier to remove.
- Top with whip cream when ready to serve.
Notes
Use gluten free graham crackers to make these gluten free.
They contain no eggs, so they are egg free.
If you need them dairy free, use coconut cream or another plant-based cream.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 147Total Fat: 9gSaturated Fat: 5gUnsaturated Fat: 3gCholesterol: 31mgSodium: 206mgCarbohydrates: 15gFiber: 0gSugar: 14gProtein: 3g
Any nutritional information on justmicrowaveit.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.
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