Whimsical Gingersnap Pumpkin Pies with Cinnamon Whipped Cream
Celebrate the warmth of Thanksgiving with these delightful mini gingersnap pumpkin pies! Each 5-inch pie features a perfectly spiced crust made from gingersnaps, resulting in a buttery and flavorful base that perfectly complements the creamy, spiced pumpkin filling. This festive dessert is not only a treat for the taste buds but also a feast for the eyes, as they are artfully topped with fluffy cinnamon whipped cream, artistically piped to resemble sleepy fox faces. Ideal for sharing with friends and family, these mini pies are sure to become a cherished tradition at your holiday gatherings—and guests will be coming back for more as they delight in the combination of bold ginger flavors and rich pumpkin goodness.
5
Servings
440
Calories
28
Ingredients
Ingredients
All-purpose flour
2 cups (plus more for dusting)
Crystallized ginger
1/4 cup (finely chopped)
Salt
3/4 teaspoon
Baking soda
1 teaspoon
Ground ginger
1 1/2 teaspoons
Ground cinnamon
1 1/2 teaspoons
Ground cloves
1/4 teaspoon
Unsalted butter
1/2 cup (room temperature)
Granulated sugar
1/2 cup (plus more for sprinkling)
Light brown sugar
1/4 cup
Large egg
1
Molasses
2 tablespoons
Honey
1 teaspoon
Water
1 tablespoon
Pumpkin pie spice
1 teaspoon
Granulated sugar
1/2 cup
Light brown sugar
1/4 cup
Canned pumpkin
1 (15 ounce) can
Large eggs
2
Heavy cream
3/4 cup
Gingersnap crumbs
2 cups
Butter
6 tablespoons (melted)
Heavy whipping cream
1 cup
Powdered sugar
2 tablespoons
Vanilla extract
1/2 teaspoon
Ground cinnamon
1 teaspoon
Dark chocolate chips
1/4 cup
Coconut oil
1/4 teaspoon
Instructions
1
Gather all necessary tools and ingredients. It's recommended to prepare the cookies and pie filling a day in advance for best results.
2
In a food processor, pulse 1/4 cup of all-purpose flour with crystallized ginger until finely chopped. Combine with the remaining flour, salt, baking soda, and spices in a bowl, whisking to blend. Set this mixture aside.
3
In a large mixing bowl, cream together room temperature butter and both sugars until light and fluffy. Beat in the egg and molasses until fully incorporated.
4
Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid over-processing. Divide the dough into two disks, wrap in plastic, and refrigerate for at least an hour.
5
Preheat the oven to 350 degrees Fahrenheit. Roll out the first dough disk between parchment paper to 1/8 inch thick. Use cookie stamps to cut shapes, dipping them in flour as needed to prevent sticking. Place cutouts on a parchment-lined baking sheet and freeze for 10 minutes.
6
Brush honey-water mixture over the cookie tops, sprinkle with sugar, and bake for 8-10 minutes until edges are lightly browned. Repeat with remaining dough scraps.
7
For the ears, cut out shapes from cardstock. Roll out the second disk and use the cardstock templates to cut ear shapes. Chill and bake these as well.
8
Prepare the pie filling by whisking together spices, salt, and sugar. In another bowl, combine pumpkin, eggs, and cream, then mix until smooth. Fold the wet ingredients into the dry mixture and refrigerate.
9
Once cookies are cooled, prepare the pie crusts. Process about 35-40 cookies into crumbs. Combine with melted butter and press firmly into 5 mini pie tins. Bake for 5-8 minutes until just beginning to brown and allow to cool fully.
10
Fill the cooled crusts with pie filling and bake for 25-30 minutes until edges are set with a slight jiggle in the center. Cool for 2 hours, then refrigerate for 1 additional hour.
11
For cinnamon whipped cream, chill your mixing bowl and whisk. Add cold cream, sugar, vanilla, and cinnamon, whipping until stiff peaks form—about 5-7 minutes.
12
Melt dark chocolate chips with coconut oil in a microwave, stirring until smooth. Use a toothpick to create details for the fox faces on wax paper, allowing to set.
13
Before serving, pipe the whipped cream onto the cooled pies, using a toothpick to outline designs first. Add chocolate details, cookie ears, and additional cookies for decoration.
14
Enjoy with family and friends, storing extras in the fridge for up to 4 days or freezing for a month.
Nutrition Information
24.6g
Fat
57.4g
Carbs
5.8g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of the crust?
The crust is made from spiced gingersnap cookies, providing a buttery and bold ginger flavor.
How many mini pies does this recipe produce?
This recipe makes 5 mini pies, each approximately 5 inches in size.
Can any of the preparation be done ahead of time?
Yes, it is recommended to prepare the cookies and the pie filling a day in advance for the best results.
How should I prepare the crystallized ginger?
It should be pulsed in a food processor with 1/4 cup of all-purpose flour until it is finely chopped.
What is the recommended refrigeration time for the cookie dough?
The dough should be wrapped in plastic and refrigerated for at least one hour.
What is the oven temperature for baking the cookies and pies?
Preheat the oven to 350 degrees Fahrenheit.
How thick should the cookie dough be rolled out?
The dough should be rolled between parchment paper to a thickness of 1/8 inch.
How do I prevent cookie stamps from sticking to the dough?
You should dip the cookie stamps in flour as needed to prevent them from sticking.
Why is it necessary to freeze the cookie cutouts before baking?
Freezing the cutouts for 10 minutes helps them maintain their shape while baking.
What is used to glaze the tops of the cookies?
A mixture of honey and water is brushed over the cookie tops before sprinkling with sugar.
How are the fox ear shapes created?
The ears are cut from cookie dough using custom templates made from cardstock.
What ingredients are needed for the pumpkin filling?
The filling consists of pumpkin, eggs, heavy cream, pumpkin pie spice, salt, granulated sugar, and light brown sugar.
How many cookies are needed to make the pie crusts?
You will need to process about 35-40 gingersnap cookies into crumbs.
How long do the crusts need to bake initially?
The crusts should be baked for 5 to 8 minutes until they just begin to brown.
What is the bake time for the filled mini pies?
The filled pies should bake for 25 to 30 minutes.
How do I know when the pumpkin pies are finished baking?
The edges should be set, but there should still be a slight jiggle in the center.
What is the cooling process for the pies?
Allow the pies to cool for 2 hours at room temperature, then refrigerate for an additional hour.
How do I make the cinnamon whipped cream?
Whip cold heavy cream, sugar, vanilla, and cinnamon in a chilled bowl for 5-7 minutes until stiff peaks form.
How are the chocolate facial details for the foxes made?
Melt dark chocolate chips with coconut oil and use a toothpick to draw details on wax paper.
What is the purpose of adding coconut oil to the chocolate?
Coconut oil helps the melted chocolate reach a smooth consistency for easier detailing.
How do I decorate the pies to look like foxes?
Pipe the whipped cream to resemble a face, then add the set chocolate details and cookie ears.
How long can these mini pies be stored in the refrigerator?
They can be stored in the fridge for up to 4 days.
Can the finished pies be frozen for later?
Yes, the pies can be frozen for up to one month.
What is the calorie count per mini pie?
Each pie contains approximately 440 calories.
How much fat is in one serving?
One serving contains 24.6g of fat.
What is the carbohydrate content per pie?
Each mini pie has 57.4g of carbohydrates.
How much protein does each pie provide?
Each serving provides 5.8g of protein.
What should I do if the cookie stamps are still sticking?
Ensure you are dipping them frequently in flour and that the dough is sufficiently chilled.
Is it necessary to chill the mixing bowl for the whipped cream?
Yes, chilling the bowl and whisk helps the cream whip faster and maintain its volume.
What type of pumpkin should be used for the filling?
The recipe calls for one 15-ounce can of canned pumpkin.