I‘ve used a homemade gingersnap crust in my pumpkin cheesecake, which bakes for over an hour, and it’s been fine, not overcooked, so I think it’d be okay.

The crust will have pie filling in it...It won't get over done....really!!!

I've also done it and it's fine. Remember that your mini pies will take less time to bake, too.

ETA - Just thought this might be helpful since it includes mini pie instructions (although I don't make my own pumpkin puree).. :-)

https://www.foodnetwork.com/recipes/alton-brown/pumpkin-pie-recipe-1922634

Agreed about the cookie crust being fine, though getting them thin enough for mini-pies is a challenge. You can definitely make crustless—I have in glazed ceramic. It's lovely that way. I'm not so sure of the cookie crumb topping, It would be great if both the pie and crumbs were warm, but I'd worry that room temp or cold, the crumbs would either be too dry or too greasy. You can also make a regular crust with gingersnap spices. Use a generous amount. I usually do cloves and nutmeg or mace in the crust for pumpkin pie.

Thanks to each of you for responding! Due to extensive brain fog today, I will wait to decide what to do...

Need mini pies, so one can be taken to DS {that's all he wants} when we join him for his feast -- otherwise, I'd definitely make the big pie and likely consume the entire thing. SO bad. "Waste not, want not" was my dad's mantra for the 43 years I had him - not easy to diverge from that attitude! Especially when pie is involved.

If it's going to be crustless, rather than crumbling the cookies, I'd probably just leave them whole or halved, and tuck them in around the edges.

carolb -- now that's a brilliant time-saver! And will look pretty, too. Thanks!

I have a recipe for a crustless pumpkin pie with crumble on top. Tastes just like pumpkin pie! The crumble is made using boxed yellow cake mix and a stick of butter. I wonder if you could just substitute the yellow cake mix for gingerbread cake mix.