This post was created in partnership with ALDI. All opinions are our own.
Are you ready? Friendsgiving is getting a brand new look! We’re pushing the pumpkin boundaries and taking pumpkin pie to a whole new level this year. Imagine your friend’s faces when they see their favorite classic dessert presented to them in the form of cute mini mousse cups. Smoother than silk and sweet as pie, there is no doubt that these divine treats will be the star of the table this holiday… Mini Pumpkin Pie Mousse Cups with a Pretzel Crust!
Friendsgiving will never be the same. Once you try this pumpkin dessert snack, there’s no going back. We partnered with ALDI and bought all our fall-inspired ingredients from our local store—even the adorable Crofton Mini Ceramic Baking Dishes! Whether you have 4 friends around the table or 14, these easy mousse cups are the perfect way to end this year’s feast. Made with pumpkin purée, Baker’s Corner Brown and White Sugar, cinnamon, ginger, freshly ground nutmeg, and allspice, this festive mix is whipped with evaporated milk and cream until it becomes a light pumpkin mousse. Resting in a crunchy salted-pretzel crust and topped with a dollop of whipped cream and a sprinkle of cinnamon—pinch yourself, you are not dreaming.
These portable pies are a pleasure to produce. First you make the crusts—just crushed pretzels, butter, and sugar—which quickly bake in the oven until golden and crispy. Then you make the luscious pumpkin filling. Almost all the ingredients heat up in one pan, you add a few eggs, and it transforms into a velvety custard. Once this magic mixture cools, you stir in whipped cream, and that’s it. You can find all the baking essentials at ALDI, including the festive red ceramic dishes, making Friendsgiving prep a breeze! We love any excuse to bring family and friends around the table to celebrate, and these sweet mini pumpkin pie mousse cups are the perfect way to make it special. Paired with our bourbon pecan pie upside-down cake, we just made you the #besthostever.
Mini Pumpkin Pie Mousse Cups with a Pretzel Crust
Serves 5 to 8
For the crust:
4 cups (155 g) mini pretzels
8 tablespoons (113 g) unsalted butter, melted
2 teaspoons granulated sugar
For the filling:
2 large eggs
2 large egg yolks
2 cups (425 g / one 15-ounce can) pumpkin purée (see note)
1 1/2 cups (355 ml / one 12-ounce can) evaporated milk
2/3 cup (132 g) Baker’s Corner Granulated Sugar
1/2 cup (107 g) Baker’s Corner Brown Sugar
1 1/2 teaspoons ground cinnamon, plus more for garnish
1 1/2 teaspoons ground ginger
3/4 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon salt
1 cup (237 ml) heavy cream
For assembly and garnish:
1 cup (237 ml) heavy cream
2 tablespoons powdered sugar
To make the crust:
Preheat oven to 325°F/163°C.
Place the pretzels in a food processor, and blend until coarsely ground—you will end up with about 2 cups of crushed pretzels. Add the melted butter and sugar, and pulse until evenly blended. Divide the crust mixture evenly between 5 to 8 mini baking dishes approximately 4 inches wide, such as mini pie plates, ramekins, or tart pans. Use the back of a spoon to press the crust into an even layer on the bottom and sides of the baking dishes. Place the dishes on a rimmed baking sheet and bake for 12 to 15 minutes, until golden brown. Set aside and cool completely.
To make the filling:
In a medium heatproof bowl, combine the eggs and egg yolks, whisking until smooth and blended. Set aside.
In a medium saucepan, combine the pumpkin purée, evaporated milk, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, allspice, and salt, and stir to combine. Set over medium heat and stir occasionally until steamy and almost simmering. Fill a ladle with the hot mixture, then slowly pour it into the bowl with the eggs, whisking constantly—this tempers the eggs so they do not scramble when added to the pan. Pour the egg mixture back into the pan, continuing to whisk constantly, then cook until thickened, about 1 to 2 minutes, or until a thermometer reads 160-170°F (71-77°C). Remove from heat.
Set a fine-mesh strainer over a heatproof mixing bowl. Pour the pumpkin custard into the bowl through the strainer, using a silicone spatula to press the mixture through, removing any lumps. Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Chill completely, 3 to 4 hours.
Once the custard is chilled, make the whipped cream. Place a mixing bowl and beaters in the freezer for 10 minutes to chill. Then remove from the freezer, and pour the cream into the chilled bowl. Beat on high speed until the mixture is fluffy and holds soft peaks when the beaters are lifted, 3 to 4 minutes. Fold the whipped cream into the pumpkin custard, using a silicone spatula to gently stir just until no streaks of white remain.
Spoon the mousse into the cooled crusts, spreading it into an even layer in each one. Cover the pies and keep refrigerated until chilled and ready to serve, up to 24 hours.
First, make the whipped cream garnish. Place a mixing bowl and beaters in the freezer for 10 minutes to chill. Then remove from the freezer, and pour the cream and powdered sugar into the chilled bowl. Beat on high speed until the mixture is fluffy and holds soft peaks when the beaters are lifted, 3 to 4 minutes. Use immediately, or store covered in the refrigerator for up to 24 hours.
Top each mini pie with a generous dollop of whipped cream, a mini pretzel, and a pinch of cinnamon. Serve immediately, and enjoy!
— Be sure to use canned pumpkin purée, not canned pumpkin pie filling which contains sugar and other ingredients.