Pumpkin Pie Minis

Pumpkin Pie Minis – 12 Servings

Suzy Lewis

This is the perfect dessert for holiday parties, and for a small indulgence. The cups can be made ahead and frozen for easy prep. Use a variety of decorative holders for a fun display and different serving sizes.

Ingredients:

Crust:
2 C crushed graham crackers (12-14), or ginger snaps
5 Tbsp melted butter
2 Tbsp sugar

Filling:
1 package unflavored gelatin
1 tsp cinnamon
½ tsp nutmeg
½ tsp ginger
½ tsp salt
1 C heavy cream
1/4 C sugar
2 beaten eggs
15 oz pumpkin puree

Topping:
8 oz whip cream
Cinnamon for serving

Instructions:

1. Crush the graham crackers by placing them in a large Ziplock bag with a rolling pin. 
2. Make crust by mixing graham cracker crumbs, sugar, and butter, then press into 12 small serving cups or bowls.
3. Make the filling by combining the gelatin, sugar, cinnamon, ginger, nutmeg and salt in a saucepan with the heavy cream, and eggs, mixing well to combine. Heat on low stirring continuously until the gelatin is dissolved and add the pumpkin puree. Stir with a whisk until the pie mixture thickens (about 10 minutes).
4. Distribute the filling on top of the crusts, chill for 2 hours. 
5. Top with whip cream and a dusting of cinnamon and serve!