These mini pies feature the flavors of fall – pumpkin, cinnamon, and nutmeg — in a gingersnap crust.
Crust:
32
gingersnaps
1/4
c.
granulated sugar
1/4
tsp.
Coarse salt
4
tbsp.
unsalted butter
2
tsp.
unsalted butter
Filling:
1
envelope unflavored gelatin
1/4
c.
cold water
1 1/4
c.
pumpkin or fresh pumpkin puree (see note below)
3
large eggs
3/4
c.
granulated sugar
1/2
c.
whole milk
1/4
tsp.
Coarse salt
1/2
tsp.
ground cinnamon
1/4
tsp.
ground ginger
tsp.
ground nutmeg
Garnish:
1/4
small sugar pumpkin
1
c.
water
1 1/2
c.
packed light-brown sugar
2
cinnamon sticks
1
piece peeled fresh ginger
- Make the crust: Preheat oven to 350 degrees F. Process gingersnaps, granulated sugar, and salt in a food processor until finely ground. Add butter, and process until combined. Divide mixture among six 5-inch pie plates, pressing into bottom and up sides. Place on a baking sheet, and bake until darkened and firm, 11 to 13 minutes. Let cool 5 minutes. Using an offset spatula, carefully unmold crusts, and return to sheet to cool. (Crusts can be stored in pie plates in airtight containers for up to 2 days.)
- Make the filling: Sprinkle gelatin over cold water in a bowl. Let stand until softened, about 5 minutes.
- Combine pumpkin, egg yolks, 1/4 cup granulated sugar, milk, salt, and spices in a saucepan over medium heat. Cook, stirring, until mixture begins to thicken, about 8 minutes. Do not boil. Remove from heat. Stir in gelatin mixture until dissolved. Let cool completely.
- Beat egg whites with a mixer until soft peaks form. Gradually add remaining 1/2 cup granulated sugar, beating until stiff peaks form. Whisk one-third of beaten egg whites into cooled pumpkin mixture. Gently fold in remaining whites. (Filling can be refrigerated, covered, overnight.) Spoon into pie shells, and refrigerate for at least 1 hour (or up to 2 hours).
- Make the garnish: Using a vegetable peeler, shave pumpkin into thin, wide ribbons. Bring water, brown sugar, cinnamon sticks, and ginger to a boil in a saucepan over medium heat. Cook until reduced by half, about 5 minutes. Add pumpkin pieces, and reduce heat. Simmer gently until tender and translucent, about 8 minutes. Pour into a bowl, and let cool completely. (Garnish can stand at room temperature for up to 3 hours.) Top each pie with 3 or 4 pumpkin pieces, discarding syrup. Serve immediately.
