Lightened Up Mini Pumpkin Pie

Creamy, smooth, and perfectly spiced, this lightened up pumpkin pie is paired with an easy homemade graham cracker crust and is the perfect size to follow that Thanksgiving feast. Everything you love about pumpkin pie, but in cupcake form!

Lightened Up Pumpkin Pie Cupcakes
It’s true, yes, I may or may not have gone a little pumpkin crazy this year. There’s my Whole Grain Pumpkin Muffins , Lightened Up Pumpkin Cupcakes , Healthy Pumpkin Cranberry Cookies and now these glorious mini pumpkin pies. I promise you guys, this is the last pumpkin recipe….. Maybe. I mean, there is still more than a week until Thanksgiving! This is prime pumpkin baking time!!


Lightened Up Pumpkin Pie Cupcakes
Lightened Up Pumpkin Pie Cupcakes
I’ve made these a few times now and each time I do, my non-dessert loving husband DEVOURS them. WIN!! Picture a fairly ridiculous dance of joy when he asked several times if I was blogging them because they were so good. I will say though, that my happy dances are getting a bit more ridiculous looking the bigger my baby bump gets:)


Lightened Up Pumpkin Pie Cupcakes
One of my favorite things about this recipe (besides my obvious love of pumpkin spice) is how perfectly portion controlled they are. Sometimes my “sliver” of pumpkin pie gets wildly out of control and this takes all the guess work out. Bonus: They are so healthy, I never worry about going back for seconds. I have to admit, pumpkin pie and pecan pie are absolutely a must at Thanksgiving for me. What are some of your favorite Thanksgiving desserts?

Lightened Up Mini Pumpkin Pie

  • Yield: 15 mini pumpkin pies
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes


  • 8 whole (1sleeve) low-fat graham crackers
  • 2 tablespoons salted butter, melted
  • 2 tablespoons unsweetened applesauce
  • 3 tablespoons packed brown sugar
  • 2 15ounce cans puréed pumpkin (pure pumpkin not pumpkin pie filling)
  • 2 eggs
  • 2/3 cup packed brown sugar
  • 2 teaspoons vanilla extract
  • 3 teaspoons pumpkin pie spice
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 tablespoons cornstarch
  • Optional: light cool whip for topping


  1. Crust
    Preheat oven 350

  2. Purée or grind graham crackers in a food processor (using the S blade) into fine crumbs.

  3. Add butter, applesauce, and sugar and blend until smooth.

  4. Using a loose but heaping tablespoon of graham cracker dough, divide among lined cupcake or muffin baking sheet. I had enough to make 15.

  5. Press firmly down using fingertips or the back of a spoon.

  6. Set aside.

  7. Pumpkin Pie Filling
    In a large bowl, beat pumpkin, eggs, sugar, and vanilla until smooth.

  8. Add spices and cornstarch and beat well.

  9. Divide evenly among the 15 lined baking cups. Each liner should be filled almost to the top.

  10. Bake for 30-35 minutes.

  11. If topping with whip, cool completely first.

  12. Scoop whip in a zip bag, cut off a tip, and swirl the whip on top of cupcakes. 

  13. Sprinkle with nutmeg.

  14. Refrigerate until ready to serve.


Nutrition Facts Servings 15 Amount Per Serving Calories 158 Daily Value Total Fat 3g Saturated Fat 1g Monounsaturated Fat 1g Polyunsaturated Fat 1g Trans Fat 0g Cholesterol 29mg Sodium 91mg Potassium 66mg Total Carbohydrate 29g Dietary Fiber 3g Sugars 18g Protein 2g

Lightened Up Pumpkin Pie Cupcakes


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