If you love sweet-salty desserts, these Mini Cheese Cracker Pumpkin Pie bites will steal the show. The creamy pumpkin filling meets a buttery cheddar-cracker crust for a playful twist that always disappears first.
| Prep Time: | 15 minutes |
| Cook Time: | 20 to 22 minutes |
| Total Time: | 1 hour with cooling |
| Yield: | 12 mini pies |
Why You’ll Love This Mini Cheese Cracker Pumpkin Pie
- Sweet-salty balance that tastes bakery-special with minimal effort.
- Kid-friendly, party-ready, and easy to make ahead or freeze.
- No rolling dough. The crunchy cheese cracker crust mixes up in minutes.
- Cozy pumpkin spice flavor with a creamy, custardy center.
Mini Cheese Cracker Pumpkin Pie Ingredients & Substitutions
Cheese Cracker Crust
- 1 1/2 cups finely crushed cheese crackers (about 6 ounces)
- 5 tablespoons unsalted butter, melted
- 3 tablespoons granulated sugar
- Pinch fine sea salt (skip if your crackers are very salty)
Pumpkin Filling
- 1 cup pumpkin puree (not pumpkin pie mix)
- 2 large eggs, room temperature
- 1/2 cup packed brown sugar
- 2/3 cup evaporated milk or heavy cream
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
Optional Topping
- Lightly sweetened whipped cream
- Extra crushed cheese crackers or a pinch of cinnamon sugar
Simple Swaps
- Gluten-free: Use gluten-free cheese crackers.
- Dairy-free: Use plant-based butter for the crust and full-fat coconut milk in place of evaporated milk.
- No brown sugar: Use 1/2 cup granulated sugar plus 1 teaspoon molasses, or use maple syrup and reduce milk to 1/2 cup.
- No cheese crackers on hand: Graham crackers work, but you will miss the savory zing. Add a pinch of salt to balance.
Step-by-Step Instructions to Make Mini Cheese Cracker Pumpkin Pie
1. Preheat and Prep the Pan
Heat the oven to 350°F (177°C). Lightly grease a 12-cup muffin tin or line with paper liners for easier removal.
2. Make the Crust
Pulse the cheese crackers in a food processor until very fine crumbs. Stir together crumbs, sugar, melted butter, and salt until the texture resembles damp sand and holds when pressed.
3. Press and Par-Bake
Divide the crumb mixture among the muffin cups, about 1 1/2 tablespoons per cup. Press firmly across the bottom and slightly up the sides. Bake for 6 minutes to set. Cool 5 minutes while you mix the filling.
4. Whisk the Pumpkin Filling
In a bowl, whisk pumpkin, eggs, brown sugar, evaporated milk, pumpkin pie spice, cinnamon, salt, and vanilla until smooth with no streaks of egg.
5. Fill and Bake
Spoon filling into the warm crusts, leaving a little space at the top. Bake 14 to 16 minutes more, until the edges are set and the centers jiggle slightly when you nudge the pan. If the crust browns too fast, tent loosely with foil.
6. Cool, Unmold, and Garnish
Cool in the pan 10 minutes, then gently loosen with a thin offset spatula and transfer to a rack to cool completely. Chill 30 minutes for the cleanest slices. Top with whipped cream and a sprinkle of cracker crumbs to serve.
Tips for Success
- Crumbs should be fine, not powdery. A few tiny bits add texture without crumbling apart.
- Press the crust firmly so it does not crack when unmolding. A flat-bottomed measuring cup helps.
- Do not overbake. Pull when the centers have a gentle wobble; they will set as they cool.
- Room temperature eggs help the filling whisk smooth and bake evenly.
- Let the crust cool briefly after par-bake so the filling does not melt the butter and cause sogginess.
Variations of Mini Cheese Cracker Pumpkin Pie
- Maple Pumpkin: Use 1/3 cup maple syrup and 1/4 cup brown sugar; reduce milk to 1/2 cup.
- Pecan Crunch: Mix 1/3 cup finely chopped toasted pecans into the crust for nutty depth.
- Dulce Swirl: Swirl 2 tablespoons dulce de leche into the filling before baking.
- Chocolate Kiss: Drizzle cooled pies with melted dark chocolate and a pinch of flaky salt.
- Extra Cheesy: Use extra-sharp cheese crackers for a bolder savory note.
Serving Suggestions: What to Pair with Mini Cheese Cracker Pumpkin Pie
- Hot coffee or a cinnamon-spiced latte for cozy balance.
- Chai or black tea to highlight the warm spices.
- Vanilla ice cream or a spoon of lightly sweetened yogurt for contrast.
- Salted caramel drizzle and roasted pepitas for a festive finish.
Storage & Reheating Instructions
- Refrigerate: Store covered up to 4 days. Add whipped cream just before serving.
- Freeze: Freeze on a sheet pan until firm, then wrap individually. Store up to 2 months. Thaw overnight in the fridge.
- Reheat: Warm at 300°F for 8 to 10 minutes to refresh the crust. Avoid microwaving to keep it crisp.
Memories Made Around the Table
I first tested these for a game-day spread and laughed as friends tried to guess the secret crust. The moment someone called it pumpkin pie with a wink, the plate emptied in minutes.
FAQs
Can I make these mini pies ahead?
Yes. Bake, cool, and refrigerate up to 2 days or freeze up to 2 months. Add toppings after thawing or just before serving.
How do I keep the crust from getting soggy?
Par-bake the crust 6 minutes, then cool briefly before adding filling. Bake until the centers are just set to avoid excess moisture.
Can I use fresh pumpkin puree?
Absolutely. Drain it well in a fine mesh sieve or cheesecloth to remove excess liquid so the filling sets properly.
What if I do not have evaporated milk?
Use heavy cream or half-and-half. For dairy-free, full-fat coconut milk works nicely.
Can I bake this as one small pie?
Yes. Press crust into a 9-inch pie plate and bake 8 minutes. Add filling and bake 30 to 35 minutes until just set in the center.
Final Thoughts
Mini Cheese Cracker Pumpkin Pie turns a classic into a fun, party-ready bite with irresistible sweet-salty charm. Keep a batch in the freezer, and you are always one step away from a dessert that makes people smile.
Mini Cheese Cracker Pumpkin Pie (Bite-Size Treats)
Equipment
- 1 12-cup muffin tin
- 1 Food Processor
- 1 Mixing Bowl
- 1 Whisk
- 1 Measuring cups and spoons
- 1 Thin offset spatula (optional, for unmolding)
- 1 Wire rack
- 1 Aluminum foil (optional, for tenting)
Ingredients
Cheese Cracker Crust
- 1.5 cup finely crushed cheese crackers about 6 ounces
- 5 tbsp unsalted butter melted
- 3 tbsp granulated sugar
- fine sea salt pinch; skip if your crackers are very salty
Pumpkin Filling
- 1 cup pumpkin puree not pumpkin pie mix
- 2 large eggs room temperature
- 0.5 cup brown sugar packed
- 0.67 cup evaporated milk or heavy cream
- 1 tsp pumpkin pie spice
- 0.5 tsp ground cinnamon
- 0.25 tsp fine sea salt
- 1 tsp pure vanilla extract
Optional Topping
- Lightly sweetened whipped cream
- Crushed cheese crackers or a pinch of cinnamon sugar
Instructions
Step-by-Step Instructions
- Heat the oven to 350°F (177°C). Lightly grease a 12-cup muffin tin or line with paper liners for easier removal.
- Pulse the cheese crackers in a food processor until very fine crumbs. Stir together crumbs, sugar, melted butter, and salt until the texture resembles damp sand and holds when pressed.
- Divide the crumb mixture among the muffin cups, about 1 1/2 tablespoons per cup. Press firmly across the bottom and slightly up the sides. Bake for 6 minutes to set. Cool 5 minutes while you mix the filling.
- In a bowl, whisk pumpkin, eggs, brown sugar, evaporated milk, pumpkin pie spice, cinnamon, salt, and vanilla until smooth with no streaks of egg.
- Spoon filling into the warm crusts, leaving a little space at the top. Bake 14 to 16 minutes more, until the edges are set and the centers jiggle slightly when you nudge the pan. If the crust browns too fast, tent loosely with foil.
- Cool in the pan 10 minutes, then gently loosen with a thin offset spatula and transfer to a rack to cool completely. Chill 30 minutes for the cleanest slices. Top with whipped cream and a sprinkle of cracker crumbs to serve.