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!
Classic Casual Home
Pinecones and Acorns
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
- 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
- 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.
Keywords: Thanksgiving, pie, pumpkin pie, dessert
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