Jennifer Causey
Hands-On Time
30 Mins
Total Time
1 Hour 15 Mins
Serves 12

Nothing says loving like a dessert made just for you. These mini pies are the perfectly portioned way to end the Thanksgiving meal, or any autumn feast, come to think of it. The easy press-in crust is made with Speculoos cookies, a crunchy Dutch biscuit made with brown sugar and warm spices like cinnamon, nutmeg, and cloves—a perfect pairing for the spicy sweet pumpkin filling. The pies get their kick from grated fresh ginger, but it mellows under a pillowy dollop of whipped cream. Crystallized ginger sprinkled over top adds a sparkly holiday-worthy finish but feel free to use some extra cookie crumbs instead.

How to Make It

Step 1

Preheat oven to 350°F with rack in center of oven. Place paper baking cups in a 12-cup muffin pan. Process cookies in a food processor until mixture forms fine crumbs, about 20 seconds. Add melted butter and ¼ teaspoon salt and pulse until combined, 4 to 5 times. Firmly press 1 tablespoon crumb mixture into bottom of each prepared muffin cup. Bake in preheated oven until golden, 10 to 12 minutes. Set aside.

Step 2

Beat pumpkin, condensed milk, eggs, grated ginger, vanilla, and remaining ¼ teaspoon salt in a large bowl with an electric mixer on medium speed until smooth and well combined. Spoon about ¼ cup pumpkin mixture into each muffin cup. Return to oven, and bake until filling is slightly puffed and set in the center, 22 to 25 minutes. Remove from oven, and let cool in pan 20 minutes. Gently remove pies from muffin pan and transfer to a wire rack. Let cool completely, about 1 hour. Carefully remove paper baking cups from pies.

Step 3

Beat heavy cream with an electric mixer fitted with a whisk attachment on high speed until soft peaks form, about 3 minutes. Dollop pies with whipped cream, and garnish with crystallized ginger.

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