Print Recipe

Mini Pumpkin Pie Gingersnap Cookie Cups

Prep Time25 mins
Cook Time28 mins
Total Time53 mins
Course: Dessert
Author: Hip Foodie Mom

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.