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Who else is ready for a pumpkin pie? A mini pumpkin pie that is! Yes, you get a cute little pumpkin pie all to yourself!!!
No need for a plate or fork if you’re feeling adventurous. Just grab the pie and eat it! Come on, you know you want to!!!
These mini pumpkin pies are infused with bourbon and maple syrup. They have a ginger cookie crust that goes nicely with the pumpkin pie spice and the maple. They’re even topped with some fresh homemade whipped cream that’s flavored with maple syrup, a hint of bourbon, and vanilla.
It’s absolutely 100% the perfect dessert for Thanksgiving!
If you’re making the mini pumpkin pies there is a bonus: no rolling out pie dough!!! I wanted to make a full sized pumpkin pie but opted for a way to avoid rolling out crust because my kitchen counters have tile, they are the devil. Best solution: make mini pumpkin pies with a ginger cookie crust!! Everyone’s happy!
When you serve these cute little mini pumpkin pies there is no cutting involved. Isn’t that always stressful? There is just so much pressure involved in cutting and carefully removing the first piece of pie. Not to mention getting the sizes right for everyone requests…”I want a medium piece. Just a sliver for me, thanks. And, I want a large piece, please.” Size is all so relative to who is eating it. And who can ever just cut a sliver of pie with success? The answer is no one!
Nope. There is none of that when you are serving mini pumpkin pies. All you do is say, “The pumpkin pies are ready! Come and grab one! Here’s a bowl of whipped cream , if you want some.” Let people do their own thing. And done.
Besides, who is going to complain about their own personal mini pumpkin pie? Everyone loves mini things. Can all the pies just be mini from now on? Yes, this may be a thing…at least until I get a new kitchen counter…or a new kitchen all together, whichever comes first.
For the crust I used my gingerbread cookies I made two years ago and scaled it down to size. It worked perfectly. Rich with molasses, slightly spicy, and perfectly soft without being crumbly – the ultimate crust for our pumpkin pie filling!
The bourbon maple pumpkin pie filling! Here’s where it gets really fun!
Since maple syrup contains water I reduced the maple syrup on the stove at a simmer for 3 minutes. What you end up with is a slightly thickened, intensified maple syrup to sweeten your pumpkin pie filling with. Technically you can skip this step and just use regular maple syrup (I mention more details in the recipe card), but it only takes a few extra minutes and really adds a nice depth of flavor to the pie.
As for the bourbon. OMG I love the taste of the bourbon in these mini pumpkin pies. It’s a pretty obvious flavor that adds good character to the pumpkin pie. If you love bourbon or whiskey like I do, you will enjoy this. And don’t worry it’s not so overpowering that you can’t taste the pumpkin with all it’s lovely spices.
Yes, the alcohol will get cooked off, just leaving behind the taste of the bourbon – so it’s safe for kids or pregnant people etc. However, if you don’t like the taste of bourbon or don’t want to use it, that’s totally fine, you can swap the bourbon for your milk of choice. Easy peasy!
Options so that everyone will be happy.
Oh muffin pans, you make so much more than just muffins. I love you!
Let’s discuss whipped cream for a second. If you have never had fresh homemade whipped cream it is really worth taking the extra effort to make it right before serving the mini pumpkin pies. It only takes 8 to 10 minutes and the result is fluffy, perfectly sweetened clouds of whipped cream dollops on top of your pumpkin pies.
Every Thanksgiving, when I was growing up, my job was to make the whipped cream just before we served the pies. I loved every second of it. I became a whipped cream expert. Annnnddd also because of that I hate cool whip, or canned whipped cream. No thanks, give me the fresh whipped cream or nothing at all, please!
Whipped cream snob over here, I fully omit it.
And if you make this homemade whipped cream that’s sweetened with maple syrup and infused with a hint of vanilla and bourbon you will understand why. Besides, if you make fresh whipped cream you get to lick the beaters! The best part!
Of course, whipped cream isn’t super essential to have on pumpkin pie, but some people are firm believers in it. I am, as long as it is homemade and not canned. But you knew that already.
Anyways, the choice is yours. Party with whipped cream, or party without whipped cream. (or use the convenient store bought stuff. It’s your life, you do you). 😉
Velvety, creamy pumpkin pie filling with all of the warming pumpkin pie spices, spiked with maple syrup and bourbon – enveloped in a soft ginger cookie crust and topped with a dollop of light and fluffy whipped cream. Imagine that in every amazing bite you take.
How can you not want to end your Thanksgiving meal with these mini pumpkin pies? I say yes to all of it!
Also, they’re so adorable!
These mini pumpkin pies are gluten free, dairy free (besides the whipped cream), and refined sugar free. They are sweetened with maple syrup in the filling and coconut sugar + molasses in the ginger cookie crust.
Also, the whipped cream is sweetened with maple syrup. I always thought powdered sugar was necessary to getting the right texture with whipped cream, until I made this recipe. I was so happy to find out that everything turns out great if you use a little maple syrup to sweeten the whipped cream. You don’t need much since the pumpkin pies are so sweet on their own.
Next time I will make whipped cream using honey. So excited!
How fun! You can just grab a mini pumpkin pie and stuff it in your face!!! No plate or fork required. We even ate these in the car on our way to the airport recently and no mess was made.
Of course, if you want to be all fancy and use a plate and fork, go ahead – it is Thanksgiving after all. But portable mini pumpkin pies are never a bad thing, right?!
I had so much fun making these mini pumpkin pies for you. I had even more fun eating them. I know you will too!!!
Here are some more Thanksgiving desserts for your Holiday menu:
- gluten free apple pie
- chocolate pecan pie
- soft pumpkin cookies with cashew frosting
- soft and chewy gingerbread cookies (the cookies that made the crust for these pumpkin pies)
- chickpea snickerdoodle blondies
- homemade vegan chocolate turtles
- no bake nutella cheesecake
Happy Thanksgiving baking. Enjoy!
Did you make this recipe?! Do me a favor and leave a comment below along with a star rating. It helps my recipes to rank higher in google, and I love hearing from you. Thanks, friends!
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Mini Pumpkin Pies with Ginger Cookie Crust (Bourbon & Maple Infused)
- Prep Time: 30 mins
- Cook Time: 35 mins
- Total Time: 1 hour 5 minutes
- Yield: 12 mini pies 1x
- Category: dessert, baking, Holiday
- Method: baking
- Cuisine: gluten free, dairy free, vegetarian
Description
Mini pumpkin pies with ginger cookie crust are the perfect Thanksgiving or Holiday dessert. Topped with homemade maple bourbon whipped cream they are the ultimate personal-sized dessert.
Ingredients
Ginger cookie crust
- 1 cup blanched almond flour
- 1/3 cup coconut flour Coconut flour
- 1/2 teaspoon baking soda
- 2 teaspoons Ground ginger
- 2 teaspoons ground cinnamon
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1/8 teaspoon Salt
- 1 tablespoon Coconut sugar
- 2 tablespoons Coconut oil, melted
- 3 tablespoons molasses
- 1 egg
- 1 teaspoon pure vanilla extract
Maple bourbon pumpkin pie filling
- 1/3 cup + 2 tablespoons pure maple syrup
- 1 1/4 cup pumpkin puree (not pumpkin pie filling)
- 1 whole egg
- 2 egg yolks
- 3 teaspoons pure Vanilla extract
- 2 1/2 ounces bourbon (substitute with milk if you want to omit)
- 3 teaspoons pumpkin pie spice (click here for the recipe)
- 1/4 teaspoon salt
Optional: Bourbon maple whipped cream
- 1 cup heavy whipping cream
- 1 tablespoon + 1/2 teaspoon pure maple syrup
- 1 teaspoon bourbon (see notes)
- 1 teaspoon pure vanilla extract
Instructions
- Make the ginger cookie crust batter: To a medium sized mixing bowl add the blanched almond flour, coconut flour, baking soda, coconut sugar, ground ginger, cinnamon, allspice, cloves, salt, and whisk until well combined. Stir in the melted coconut oil, egg, molasses, and vanilla until everything is well mixed and a thick batter has formed. Cover and chill the batter in the freezer for 15 minutes. Trust me, this helps to prevent sticky hands.
- Prepare: While the batter is chilling preheat your oven to 350 degrees Fahrenheit. Grease a standard nonstick muffin tin, set aside. Note: if you aren’t using a nonstick muffin tin you will want to cut strips of parchment paper to add to the greased muffin tin to prevent sticking. The pieces of paper don’t have to cover the entire muffin tin, just part of it.
- Form the cookie crusts: Use your hands to roll the batter into 1 to 2 inch balls and place into the prepared muffin tin cavities. once you have worked through all your dough use your fingers to press the cookie dough into the muffin tins so that it forms a crust, push some of the dough halfway up the sides. Make sure there are no holes in the dough. Chill again in the freezer for 15 mins.
- Reduce the maple syrup: Optional step (see notes), makes for an extra flavorful pie filling. Add the maple syrup to a small sauce pot. Bring to a boil, reduce to a simmer and simmer for 3 to 4 minutes, whisking constantly – don’t allow it to boil. The maple syrup should thicken just slightly. Remove from the heat and allow it to cool slightly.
- Make the pumpkin pie filling: To a large mixing bowl whisk together the the pumpkin puree, slightly cooled reduced maple syrup, whole egg and egg yolks, vanilla, bourbon (or milk), pumpkin pie spice, and salt until well combined. Set aside.
- Bake the cookie crusts: Bake the cookie crusts for 5 minutes. Remove from the oven and if they have puffed up press them gently press the bottoms down with the back of a spoon.
- Fill the pumpkin pies: While the crusts are still hot fill the pumpkin pies with about 2 tablespoons of the pumpkin filling. Tap on the counter a few times to smooth them out.
- Bake: Bake the pumpkin pies for 25 to 30 minutes, or until the filling is no longer jiggly.
- Cool: Allow the pumpkin pies to cool completely before removing. To remove them either use the parchment paper tabs to help you lift them out or use a butter knife to gently run around the edges of each one and release them.
- Store/chill: The pumpkin pies are best served after they have chilled for at least 2 hours. You can make them up to 2 days in advance. Store them in an air tight container that’s lined with 2 paper towels on the bottom to soak up any moisture.
- Optional step: make the bourbon maple whipped cream: About 30 minutes before you want to serve the pumpkin pies place a large mixing bowl, measuring cup, and the beaters from your hand mixer into the freezer for 15 minutes (fridge for 30 minutes) to chill. When you’re ready to make the whipped cream add the cream, maple syrup, and bourbon (if using), and vanilla to the chilled bowl. Whipping on a low speed for about 8 to 10 minutes, stopping to scrape the sides every 2 minutes, or until the whipped cream reaches stiff peaks. Be careful not to over whip the whipped cream otherwise you start to make butter. Keep in mind that fresh whipped cream is best when eaten right away, so do this just before serving the pies.
- To serve the pumpkin pies: Just before serving dollop with the bourbon maple whipped cream (if using). There is no need to cut these pies, they are the perfect size for one serving. The fun part is that you don’t even need a plate or fork, you can just pick them up with your hands! Serve immediately and enjoy.
Notes
pumpkin pie spice – I love making my own – it’s so easy. Click here for the recipe.
Bourbon: The alcohol in the bourbon used in the pumpkin pie filling is cooked off so it is safe to serve to children. However, if you don’t want to use it then simply swap the bourbon for milk. For the whipped cream, there is such a small amount of bourbon in the whipped cream that it should also be safe to serve to anyone – just keep in mind that it won’t be cooked off in the whipped cream. However, feel free to completely omit it the bourbon from the whipped cream, it will still be tasty!
Maple syrup: I highly recommend using a good quality pure maple syrup here, grade B is perfect for baking. Don’t use pancake syrup, it’s not going to yield the same result, especially when cooking the maple syrup down for the pie filling. That being said, you can easily skip the step where you reduce the maple syrup and just add the maple syrup as is – you want scant 1/2 cup of maple syrup for the filling.
Whipped cream: you will have some whipped cream leftover. It is hard to make a smaller amount because it won’t whip up very easily with less in the bowl. The leftover whipped cream isn’t as good as the fresh but still good. You can stir it into coffee instead of creamer. Use it to top other desserts, or even dip fresh fruit in it. YUM!
Dairy free: To keep these pies dairy free omit the whipped cream or use a dairy free version.
Recipe heavily adapted from Ambitious kitchen. The ginger cookie crust is adapted from my gingerbread cookies.
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