Mini Pumpkin Pie Gingersnap Cookie Cups!! Mini pumpkin pies baked into a fabulous gingersnap cookie cup and topped with pumpkin pie spice whipped cream! These bite-sized desserts are the perfect way to end any meal!
I believe in dessert.
When I was younger, probably like most kids, I wanted to be able to eat dessert before the main course. It just made sense. Did my mother ever let me do that? No . . but it still made sense at the time.
Now, I’m older and actually enjoy eating my meals; appetizers, salads, main course and all, I understand why dessert is at the end. Some may think you are saving the best for last. Others say that you need to end most savory meals with something sweet. Whatever the reason, we all need a little dessert in our lives.
And with one of the most fabulous holidays coming up, Thanksgiving, where most people break out the stretchy pants and indulge, dessert is a must-have in my book.
I believe in dessert, but for major holidays, I believe more in mini desserts. Or bite sized desserts. Because if there’s one thing I believe in more, it’s variety when it comes to dessert. I want to try everything. I want like a bite of everything. and especially after inhaling the appetizers, the turkey, the stuffing, the mashed potatoes, the yams, the corn bread etc. .
A mini dessert can look pretty darn good.
Mini Pumpkin Pie Gingersnap Cookie Cups
Ingredients
Cookie Crust:
- 1 box 12 ounces gingersnap cookies (store bought)
- 1/2 cup 1 stick unsalted butter, melted
- 1/4 cup Imperial Sugar Extra Fine Granulated Sugar
Pumpkin Pie Filling:
- 3/4 -15 oz. can of pumpkin puree
- 2 large eggs
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
- 1/2 cup evaporated milk
Whipped Cream Topping:
- 1 cup heavy whipping cream very cold
- 1 tablespoon Imperial Sugar Extra Fine Granulated Sugar
- 1/2 teaspoon pumpkin pie spice
- Optional: Caramel for drizzling
Instructions
- Preheat oven to 400°F and spray mini muffin pan with non-stick baking spray.
- Using food processor, pulse together the gingersnap cookies, melted butter and sugar until it resembles wet sand.
- Using hands, press about a tablespoon of the cookie crust mixture into each well of the mini muffin pan, pressing mixture down on the bottom and up the sides of each well.
- Bake for 8 minutes, remove from the oven and lower the oven temperature to 350°F.
- Using the backside of a small spoon, press each cookie crust cup down again and let cool for a few minutes.
- Using stand mixer fitted with the flat beater attachment, mix together pumpkin, eggs, salt, pumpkin pie spice, sugar and evaporated milk until all combined.
- Pour filling into each of the cookie cups and bake for 25 to 28 minutes, or until filling has set.
- Using stand mixer fitted with the wire whip attachment, beat the cold heavy cream on medium-high speed (setting 4) until soft peaks form, after about 4 to 5 minutes. (Tip: Place beater bowl and wire whip, or whisk, attachment in the freezer 20 minutes before using.)
- Add in sugar and pumpkin pie spice and beat again for another minute or two. Place whipped cream into a piping bag fitted with a star tip and top each pumpkin pie cookie cup with the pumpkin pie spice whipped cream. Drizzle on caramel, if desired. Serve immediately.
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Disclosure: This is a sponsored post. All opinions expressed here are 100% my own.
