Mini Pumpkin Pies and Cranberry Pomegranate Gelatin

Owner of Golden Fig, Laurie Crowell shared some tasty recipes that are perfect for your Thanksgiving dinner.

Individual Pumpkin Pies with a Gingersnap Crust

1 1/2 C gingersnap cookie crumbs (buzz up in blender or food processor)
1/4 C granulated sugar
1/2 C brown sugar
6 TB butter
1/2 tsp Vanilla Bean Paste


15 oz can of pumpkin (or 2 cup roasted and pureed pie pumpkin)
1 C heavy cream
1/2 C whole milk
1 cup brown sugar
2 lg eggs
1 egg yolk
2 tsp pumpkin pie spice
1/2 tsp salt
1 tsp Vanilla Bean Paste

Put oven at middle rack

Preheat to 350 degrees

In medium bowl mix together gingersnap crumbs, melted butter, sugar and Vanilla Bean Paste. Evenly distribute between ramekins.

Bake for 8-10 minutes or until fragrant.

Cool for 10 minutes before filling.

In large bowl, mix all filling ingredients together. Stirring until well blended.

Evenly divide among 6 ramekins.

Place on cookie sheet and bake until center have just a little jiggle left. (Start checking around 20 minutes)

Remove and cool at least 2 hours before serving with whipped cream.

Cranberry Pomegranate Gelatin

3 C cranberry juice cocktail
1 C Pomegranate juice
2 TB honey
1/2 tsp Vanilla Bean Paste
4 envelopes Knox unflavored gelatin

Pour 1 C of cranberry juice into medium bowl. Sprinkle gelatin over.

In a medium saucepan, heat remaining 2 C cranberry juice, Pomegranate juice, honey and vanilla bean paste to piping hot. (Do not boil however)

Add hot juice to gelatin mixture

Stir until gelatin is dissolved

Pour into a 13×9 inch pan and chill 3 hours before serving.

Top with fresh whipped cream.

Spiced Whip Cream

1 pint heavy whipping cream
1/2 tsp Vanilla Bean Paste
Sprinkle or two of Pumpkin Pie Spice
1-3 TB sugar or honey (based on how sweet you like whipped cream)

Whip until desired consistency.

Top pies, gelatin, ice creams, cakes, etc.

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