Mini Pumpkin Pies With Speculoos Crust and Whipped Cream

SOURCE: photographer: Jennifer Causey; food stylist: Margaret Dickey; prop stylist: Audrey Davis

Only two days left and what is everyone looking forward to Thanksgiving Day the pumpkin pie of course! Why not make mini pies and everyone will be extra excited to have their own personal pie. Check out this recipe from Martha and make a few extra toppings for your guest. Trader Joe’s has a few recipes of their own to add to your mini pies:


  • 5 ounces Speculoos cookies (about 18 cookies, we used Trader Joe’s Brand)
  • 3 tablespoons unsalted butter, melted
  • ½ teaspoon kosher salt, divided
  • 1 15-ounce can pumpkin
  • 1 14-ounce can sweetened condensed milk
  • 2 large eggs
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon vanilla extract
  • 1 ½ cups heavy cream, chilled
  • crystallized ginger, chopped, for garnish


  • Preheat oven to 350°F with rack in center of oven. Place paper baking cups in a 12-cup muffin pan. Process cookies in a food processor until mixture forms fine crumbs, about 20 seconds. Add melted butter and ¼ teaspoon salt and pulse until combined, 4 to 5 times. Firmly press 1 tablespoon crumb mixture into bottom of each prepared muffin cup. Bake in preheated oven until golden, 10 to 12 minutes. Set aside.
  • Beat pumpkin, condensed milk, eggs, grated ginger, vanilla, and remaining ¼ teaspoon salt in a large bowl with an electric mixer on medium speed until smooth and well combined. Spoon about ¼ cup pumpkin mixture into each muffin cup. Return to oven, and bake until filling is slightly puffed and set in the center, 22 to 25 minutes. Remove from oven, and let cool in pan 20 minutes. Gently remove pies from muffin pan and transfer to a wire rack. Let cool completely, about 1 hour. Carefully remove paper baking cups from pies.
  • Beat heavy cream with an electric mixer fitted with a whisk attachment on high speed until soft peaks form, about 3 minutes. Dollop pies with whipped cream, and garnish with crystallized ginger.

Pumpkin Spice Whipped Cream



  • 1 8-ounce carton Whipping Cream
  • 3 teaspoons TJ’s Pumpkin Pie Spice (seasonal)
  • 3 tablespoons TJ’s Organic Powdered Sugar


Pour whipping cream into a large bowl. Using a hand mixer or whisk, whip until soft peaks form. Add Pumpkin Pie Spice and sugar and continue whipping to desired texture.

Sugar Pumpkin Pie Nuts



  • 1 lb assorted TJ’s Nuts (TJ’s Raw Cashew Pieces, TJ’s Raw Pecan Pieces, TJ’s Walnut Halves & Pieces)
  • 1 cup TJ’s Whole Milk
  • 1 1/2 cups TJ’s Sugar
  • 3/4 tsp TJ’s Salt
  • 2 tsp TJ’s Pumpkin Pie Spice (seasonal)
  • 1 tsp TJ’s Vanilla Extract


Place assorted nuts into a large bowl, set aside.

In a medium pot, combine the milk, sugar, salt and pumpkin pie spice and place over medium heat. Stir constantly for about 5 minutes until the sugar dissolves. Allow the mixture to come to a boil until it reaches at least 235°F but no more than 245°F.

Tip: If you do not have a candy thermometer, a great way to determine if you’ve reached this temperature range is to drop a spoonful of hot syrup into a bowl of very cold water. In the water, use your fingers to gather the cooled syrup into a ball. If it has reached soft-ball stage, the syrup easily forms a ball while in the cold water, but flattens once removed from the water—now you know!

Remove pot from heat, add vanilla extract, stir and pour over the bowl of mixed nuts. Using a wooden or silicone spatula, coat the nuts and lay on a flat surface covered with parchment or wax paper to cool. Once cooled, break apart and enjoy! Use as a topping on a salad, add to a fruit and cheese plate or simply eat by the handful.

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