Rating: 4 stars
52 Ratings
  • 1 star values: 4
  • 2 star values: 5
  • 3 star values: 11
  • 4 star values: 9
  • 5 star values: 23

Nothing says love quite like a dessert made just for you. And thanks to smart safety precautions and travel restrictions, our abridged list of Thanksgiving guests this year may not be able to tackle the entire deep-dish pumpkin pie that we've made in the past. Enter these mini pies, aka the perfectly portioned way to end the 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.

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Jennifer Causey

Recipe Summary

hands-on:
30 mins
total:
1 hr 15 mins
Servings:
12
Yield:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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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