These mini pies are perfect for Thanksgivingbut we are happy to indulge all year round.
Nothing says love quite like a dessert made just for you.
Enter these mini pies, aka the perfectly portioned way to end yourThanksgiving mealthis year.
Photo: Jennifer Causey
Process cookies in a food processor until mixture forms fine crumbs, about 20 seconds.
Add melted butter and 14 teaspoon salt and pulse until combined, 4 to 5 times.
Firmly press 1 tablespoon crumb mixture into the bottom of each prepared muffin cup.
Bake in preheated oven until golden, 10 to 12 minutes.
Spoon about 14 cup of pumpkin mixture into each muffin cup.
Remove from oven, and let cool in pan for 20 minutes.
Gently remove pies from the muffin pan and transfer them to a wire rack.
Let cool completely, about 1 hour.
Carefully remove paper baking cups from pies.
Dollop pies with whipped cream, and garnish with crystallized ginger.
