Mini Pumpkin Pies with Speculoos Crust
Thanksgiving will probably look a little different for everyone this year. Most likely smaller, but for our family of four, we will still have a traditional meal of turkey and all (or most) of the sides. I teamed up with some of my favorite bloggers to create a Thanksgiving menu that can be adapted for four to as many as you have at your table!
Kale Caesar Salad with Pomegranate Seeds ~
Classic Casual Home
Corn Bread Stuffing with Andouille Sausage and Peppers ~
Cindy Hattersley
Roasted Fall Vegetable Salad ~
CatwithaK Cooks
Wild Rice With Cranberry and Pecan ~
Pinecones and Acorns
Cheesy Herbed Potato Stacks ~
Sheri Silver
Mini Pumpkin Pies With Speculoos Crust ~
Most Lovely Things
When I was assigned dessert, I knew with the year we’ve had I didn’t want to stray too far from the traditional comfort food that we all associate with Thanksgiving, but I also wanted to add a special twist. So I’ve come up with a recipe for mini pumpkin pies made with a speculoos crust and topped with whipped cream and candied ginger. The original recipe was from Real Simple magazine. I made them exactly as the recipe the first time and then decided that I wanted to try adding more pumpkin pie spices and the next time they were even more flavorful. You can adjust the spices to your preference.
I purchased all of the ingredients at Trader Joe’s!
Mini Pumpkin Pies with Speculoos Crust topped with candied ginger
All of the ingredients for this recipe were purchased at Trader Joe’s!
- Prep Time: 30 minutes
- Cook Time: 35
- Total Time: 1 hour 5 minutes
- Yield: 12+ 1x
Ingredients
- One box Speculoos cookies
- 3 tablespoons salted butter, melted
- 1/2 teaspoon salt
- 1 15-ounce can sweetened condensed milk
- 1 can pumpkin puree
- 2 large eggs, room temperature
- 2 teaspoons grated fresh ginger
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground clove
- 1 teaspoon vanilla
- 1 cup heavy cream
- Crystallized ginger for topping
Instructions
- Preheat oven to 350º
- Place paper cupcake liners in a 12-cup muffin pan. (Have a ramekin or two ready for extra filling).
- Process the cookies in a food processor until they are a crumb mixture. Add the melted butter and pulse until combined. Transfer to a bowl and firmly press one tablespoon of the cookie mixture into the bottom of each cupcake liner.
- Bake until golden brown, about 10 minutes, and set aside.
- In the bowl of a stand mixer (or you can use a hand mixer), beat the pumpkin, condensed milk, eggs, grated ginger, vanilla, salt, and spices until smooth.
- Using a 1/4 measuring cup, add the pumpkin mixture to each muffin cup.
- Return the pan to the oven and bake for about 23-25 minutes. They will be slightly puffed when done. Let cool in the pan for 20 minutes before transferring to a wire rack to cool completely.
- Remove the cupcake liners and place them carefully on your individual serving plate.
- Beat heavy cream and a 1/4 cup confectioners sugar on high speed until stiff peaks form.
- Add a dollop of whipped cream to each mini pie and sprinkle with remaining cookie crumbs and chopped candied ginger.
Speculoos Cookies for the crust and save a little for the topping!
Add one teaspoon of the cookie mixture to each cupcake liner and tap to make it form a crust
Then add 1/4 cup of the pumpkin pie filling to each
Serve on very small appetizer plates or in individual Lodge Cast Iron skillets
I am sending this recipe to my daughter in law. She is in charge of dessert and will love this!! She even has the pans!! I didn’t know what speculoos was. I love those cookies yum!
Where is the pumpkin in the recipe? Is it one can?
Sorry, but in one place you say to put tsp of the cookie mixture and in an another you say one tbs. which is it? I’d like to make this.
I read the description and thought “Hmmm, speculoos, where have I heard that before?” Turns out my son-in-law had bought a box at TJ’s that I discovered recently in their pantry. I think I ate the whole box! 😉 Recipe sounds great!
I love pumpkin pie, it is my favorite thing to eat in the Fall and at thanksgiving! I cannot wait to try your mini pies! All of the recipes looks delicious, so excited to be included with all of these talented ladies. Have a great day!
Annie I am NOT a pumpkin pie girl but the speculoos crust and candied ginger could make a convert out of me – LOVE these so much! xo
I realize this is probably not the best time to ask a question, but do you think I could make these in mini 4″ pie pans? Will the crust hold together enough to take them out to serve? Since it sounds yummy – and I really don’t want to roll out and cut pie dough – I will give this recipe a try and just leave them in the mini pie pans for serving.
I’ll let you know how they turned out 🙂