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Cozy Friendsgiving Charcuterie Board with Mini Pumpkin Pies

Friendsgiving charcuterie board mini pumpkin pies - featured image
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A full sensory experience that brings the best of fall to your table without the stress of a formal dinner. This board features silky, spiced mini pumpkin pies paired with savory cheeses, cured meats, and seasonal fruits for a crowd-pleasing Friendsgiving spread.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup cold unsalted butter, cubed
  • 3–4 tablespoons ice water
  • 1 cup canned pumpkin puree
  • ½ cup heavy cream
  • ⅓ cup brown sugar, packed
  • ¼ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • 8 ounces aged cheddar cheese
  • 6 ounces brie cheese
  • 4 ounces prosciutto
  • 4 ounces salami
  • 1 cup mixed olives
  • 1 cup dried figs or dates
  • 1 cup roasted almonds
  • 1 cup grapes or apple slices
  • 1 baguette, sliced and toasted
  • Honey for drizzling
  • Fresh rosemary sprigs and pomegranate seeds for garnish

Instructions

  1. Prepare the crust: In a food processor, pulse together 1 ½ cups flour and ½ teaspoon salt. Add cold cubed butter and pulse until mixture resembles coarse crumbs with some pea-sized butter pieces remaining (8-10 pulses). Drizzle in 3 tablespoons ice water and pulse until dough just starts to come together. Add extra tablespoon water if needed.
  2. Chill the dough: Turn dough out onto plastic wrap, shape into a disc, wrap tightly, and refrigerate for at least 30 minutes.
  3. Preheat oven to 375°F (190°C). Lightly grease a 12-cup standard muffin tin.
  4. Roll out the crust: On a lightly floured surface, roll chilled dough to about ⅛-inch thickness. Use a 3-inch round cutter to cut out 12 circles. Gently press each circle into muffin tin cups, ensuring dough goes up sides evenly. Prick bottoms with a fork.
  5. Blind bake the crusts: Place muffin tin in freezer for 10 minutes. Bake empty crusts for 8 minutes until set but not browned. Cool slightly.
  6. Make the filling: In a medium bowl, whisk together pumpkin puree, heavy cream, brown sugar, granulated sugar, eggs, vanilla, pumpkin pie spice, cinnamon, and ground ginger until smooth.
  7. Fill and bake: Divide filling evenly among the 12 crusts, filling almost to the top. Bake for 18-20 minutes until filling is set around edges but slightly jiggly in center. Cool in pan for 10 minutes, then transfer to wire rack to cool completely.
  8. Assemble the charcuterie board: Place small bowls for olives, honey, and loose items on the board first. Add aged cheddar and brie on opposite sides. Fold or roll prosciutto and arrange near one cheese; fan out salami near the other.
  9. Place 6-8 mini pumpkin pies in a central cluster. Fill gaps with dried figs/dates, roasted almonds, fresh grapes/apple slices, and rosemary sprigs. Sprinkle pomegranate seeds.
  10. Arrange toasted baguette slices around edges near cheeses. Drizzle honey over brie or into a small bowl. Serve immediately at room temperature.

Notes

For the crust, keep butter cold and do not overwork the dough. Chill the dough before rolling. Blind bake crusts after freezing to prevent shrinking. Let cheeses come to room temperature before serving. Mini pumpkin pies can be made up to 2 days ahead and stored at room temperature.

Nutrition

Keywords: Friendsgiving, charcuterie board, mini pumpkin pies, fall appetizer, Thanksgiving, grazing board, pumpkin dessert

Find it online: https://dinadishes.com/cozy-friendsgiving-charcuterie-board-with-mini-pumpkin-pies/