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
Total Time:1 hour 5 minutes
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.