Mini Pumpkin Pies With Speculoos Crust and Whipped Cream

3.8
(52)

These mini pies are perfect for Thanksgiving—but we are happy to indulge all year round.

Mini pumpkin pies topped with whipped cream on a blue background
Photo: Jennifer Causey
Hands On Time:
30 mins
Total Time:
1 hrs 15 mins
Servings:
12
Yield:
12

Nothing says love quite like a dessert made just for you. But thanks to normal holiday time constraints, it's understandable if you may not be able to tackle the entire deep-dish pumpkin pie. Enter these mini pies, aka the perfectly portioned way to end your Thanksgiving meal this year.

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.

Ingredients

  • 5 ounces Speculoos cookies (about 18 cookies, we used Trader Joe's Brand)

  • 3 tablespoons unsalted butter, melted

  • ½ teaspoon kosher salt, divided

  • 1 15-ounce can pumpkin

  • 1 14-ounce can sweetened condensed milk

  • 2 large eggs

  • 2 teaspoons grated fresh ginger

  • 1 teaspoon vanilla extract

  • 1 ½ cups heavy cream, chilled

  • crystallized ginger, chopped, for garnish

Directions

  1. Preheat the oven to 350°F with a rack in the center of the oven, and place paper baking cups in a 12-cup muffin pan.

  2. Process cookies in a food processor until mixture forms fine crumbs, about 20 seconds.

  3. Add melted butter and ¼ teaspoon salt and pulse until combined, 4 to 5 times.

  4. Firmly press 1 tablespoon crumb mixture into the bottom of each prepared muffin cup.

  5. Bake in preheated oven until golden, 10 to 12 minutes. Set aside.

  6. 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.

  7. Spoon about ¼ cup of 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.

  8. Remove from oven, and let cool in pan for 20 minutes. Gently remove pies from the muffin pan and transfer them to a wire rack.

  9. Let cool completely, about 1 hour. Carefully remove paper baking cups from pies.

  10. 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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