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Pumpkin Pie Mini Yogurt Pies

Servings 6 mini pies


  • 1 pack Keebler® Ready Crust® Mini Graham Cracker Pie Crusts 6
  • 2 5.3 oz Dannon® Greek Yogurt Oikos® Pumpkin Pie
  • 2 tbs pumpkin spice pudding mix powder
  • 3/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • pinch cloves
  • 1 1/2 cups heavy cream
  • 1 13 oz can Reddi-wip®


  • Separate mini pie crusts and spread them out on a large table or counter.
  • In a large bowl, beat heavy cream wit a stand or hand mixer to stiff peaks, set aside.
  • In a separate bowl, beat all ingredients with a hand mixer or a spoon until combined. Fold in whipped cream by hand with a rubber spatula very well until fully incorporated and smooth. Distribute the filling into each pie crust evenly. Cover and refrigerate for 1-2 hours. Just before serving, top them off with some whipped cream and sprinkle some cinnamon on top.
  • Pies will stay fresh for up to 2 days. If you are making them ahead of time, don't top them off with whipped cream and cinnamon until just before serving.