Mini pumpkin pies are the best way to enjoy Thanksgiving dessert. They’re perfectly portioned to fit into an already bulging-from-turkey stomach.
But Miss Kita… you told us last week you didn’t like pumpkin pie….
Liar liar pants on fire.
OK, OK. I hear ya! But the truth is, I don’t like pumpkin pie. There’s just something about it – after about two forkfuls, I’m done. Unless there is a mountain, and I mean ridiculous-right-to-your-hips-never-wear-skinny-jeans-again kind of mountain of whipped cream on top, I just can’t finish a slice. Lucky for me, we little bakers have the technology and know how to make mini pumpkin pies, in two forkful sized portions. Now, when we can make hosiery that doesn’t rip on the first wear too, I’ll be a happy camper.
Seriously, sending men to mars and my pantyhose still rip after like 5 minutes. Technology. Huh.
Alright, back to the cooking. Everyone’s all hankered down for Thanksgiving tomorrow. The birds are brining and pies are cooling in window sills, so I decided at the last minute I should get into the Thanksgiving mood myself. Below is a better late than never collection of my top 10 recipes that I think you should experiment with next year, cuz chances are, you have tomorrow covered. If not, there is a Boston Market nearby. Panic, then call them.
But don’t forget the mini pumpkin pies.
Top 10 Recipes to try Next Thanksgiving
Thanksgiving Meatballs with Cranberry Barbeque Sauce
Roasted Potatoes with Bacon, Gorgonzola, Cilantro
Sausage, Fig & Cranberry Stuffing
Maple-Cayenne Brussel Sprouts
Cinnamon Sweet Potato Biscuits
At this point all you have to bring is the turkey… 😉
Gingersnap-Spiced Mini Pumpkin Pies
Adapted from Baked By Rachel, from Fine Cooking
Ingredients:
For the Crust:
- 1 cup gingersnap cookies, crushed
- 3 tbs butter, melted
- Salt
For the Filling:
- 1 – 15oz can pumpkin puree (not pumpkin pie filling)
- 1 1/4C unsweetened coconut milk
- 3/4C light brown sugar
- 1/2 tsp ground ginger
- 3/4 tsp cinnamon
- 1/2 tsp salt
- 1/8 tsp nutmeg
- 4 eggs, room temperature
- 2 tbs spiced rum
Preparation:
Preheat oven to 425 degrees.
Combine gingersnap crumbs and butter in a bowl. Spoon about 1 1/2 teas into each slot of a mini cheesecake pan. Using the bottom of a shot glass or your fingers, press the crust firmly into each.
Bake for 10 minutes. Let cool.
In a large bowl, whisk the pumpkin, coconut milk, sugar, ginger, cinnamon, salt, and nutmeg until smooth. Add eggs and rum and mix again until completely incorporated and smooth. Fill each of the slots about 3/4 full.
Bake at 425 degrees for 5 minutes, then reduce heat to 325 degrees (do not open the oven). Bake an additional 20-25 minutes or until center only jiggles slightly and tops are starting to split a bit.
Let cool on a wire rack for at least 1 hour before removing from pan. Top with whipped cream and enjoy.
Go and check out all of the other holiday goodies being shared in this weeks 12 Weeks of Christmas Cookies link up!
I love these and could probably eat 10, even after a big Thanksgiving dinner:-)
Like you, I’m not usually a pie fan, so these are perfect – especially with the gingersnaps! Happy Thanksgiving!
I love the idea of making these adorable mini pies! They look beautiful and sooo good! Have a wonderful Thanksgiving!
Happy Thanksgiving! The pie looks amazing! I LOVE pumpkin pie, but with my cinnamon and allspice allergy, I don’t get to have it any more! GREAT round up of Thanksgiving recipes, too!
I’m usually not a fan but I could go for these. Love the gingersnap crust and I love anything mini-sized!
Perfect! I couldn’t agree with you more Kita…I just don’t like pumpkin pie. I can have one bite and be all set haha. So this is great that you made smaller pies here, this would definitely be more appealing to me!
Happy Thanksgiving!!
You know I enjoy all of your posts, but this one made me chuckle. Good point on the whole pantyhose thing! I don’t mind pumpkin pie, but it certainly doesn’t make me scream and clap. Nothing with pumpkin really does. I want to make this in ramekins for tomorrow! 🙂 I like it better than the same ‘ole pie. I wonder if anyone will mind that I’m using an alternative to pumpkin…
Wow, these are the cutest little personal pies ever! I love ginger in my pasrty, so I’d adore these. Wonderful recipe!
Love the crust and mini size. I meant to make something similar this year but never got around to it. So glad to hear your step Mom loved them 🙂 have a happy Thanksgiving! And of course thanks for linking back 😉
The mini servings bring in the guilt in mini proportions too…Gee! I like that! But I think I’ll still eat a lot of these mini pies. I have resolved…no more keeping track of the calories, at least this season! Keep the whipped cream on top! Happy Thanksgiving! Your mini pies are adorable!
As kids, we used to call whipped topping (yes the kind that came in a tub) “poof.” We used to like to have a little pie with our “poof”! But I love pumpkin and can eat it without. Have a great Thanksgiving!
These look great. And unlike you, I could probably eat an entire pumpkin pie all by myself! 🙂 So these are perfect portion control for me!
In Cayman, you never have to wear pantyhose 🙂
Lovely little ginger-snap mini pumpkin pies! I have zero problem finishing a whole slice…or a whole pie so NONE of these mini pies would be safe with me around.
Happy Turkey Day!
I feel the same way about pumpkin pie, but those little beauties would be a nice way to just have a taste!
Hope you had a Delicious and Happy Thanksgiving!
These mini pies look adorable! I just love the idea of small sized individual desserts!
Even though I would need to eat about 5 of these because pumpkin was the first pie I ever liked, I love these!
Hey Kita, your Spiced Mini Pie is a Recipe Guessing Game on Knapkins. Think your friends can win?
I love gingersnap and pumpkin flavors. These are too cute!!
I am not a huge pumpkin pie fan either, but these look phenomenal AND I am sure it tastes so very delish with the gingersnaps.
That is my size of pumpkin pie too. The gingersnap crust is a fun twist.