If you’re hosting — or just attending — a fall party, try these yummy mini pumpkin pies with graham cracker crusts. They make a great single-serve dessert and they’re easy to prepare. I made them recently for a fall block party and they were popular; they have just enough pumpkin to provide a taste of the season. I used non-stick mini muffin tins and they were a perfect bite-size.

First, make the graham cracker crust. I bought a box of graham crackers and placed the crackers inside a plastic Ziploc bag. Run a rolling pin over them to grind them into fine crumbs. Once that’s done, mix in the sugar, butter and cinnamon.

Graham Cracker Crust Ingredients:
1 ½ cups finely ground graham cracker crumbs
1/3 cup white sugar
6 TBSP butter, melted
½ teaspoon ground cinnamon

Place approximately two tablespoons of the crumb mixture into each muffin tin, pressing down firmly so that the crumbs cover the bottom and sides. I found that a small pestle worked perfectly for this job. I had enough crumb mixture for 30 mini pies.

Place the tins into a preheated 375 degree oven for approximately seven to eight minutes. Check them after six minutes to make sure they don’t burn! Once they’re set, remove the tins to wire racks to cool.

Next, make your pumpkin pie filling.

Pumpkin Pie Ingredients:
3 eggs, divided
1 8-ounce package of cream cheese, softened to room temperature
½ cup white sugar
1 cup canned pumpkin
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice

In a large bowl, mix the softened cream cheese (it needs to be quite soft in order to get a smooth batter) and sugar. Add two eggs plus the additional egg yolk, the pumpkin, vanilla extract and pumpkin pie spice. Stir until smooth. Spoon approximately one tablespoon of the filling into each crust.

Bake the pies at 350 degrees for approximately eight minutes or until the top is just set. I used a cake icing knife to pop the pies out of the tins. Place them on a pretty fall platter and enjoy!