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Easy Friendsgiving Charcuterie Board with Mini Pumpkin Pies

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This Easy Friendsgiving Charcuterie Board with Mini Pumpkin Pies combines flaky, spiced mini pies with a beautiful grazing spread of cheeses, meats, fruits, and nuts. It’s a low-effort, high-impact centerpiece perfect for casual gatherings where everyone can grab, dip, and chat.

Ingredients

Scale
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ½ cup heavy cream
  • 2 large eggs, room temperature
  • ½ cup packed brown sugar
  • 1½ teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1¼ cups all-purpose flour
  • ½ cup cold unsalted butter, cubed
  • 2 ounces cold cream cheese
  • ¼ teaspoon salt (for crust)
  • 2–3 tablespoons ice water
  • 8–10 ounces assorted cheeses (sharp cheddar, brie, goat cheese)
  • 6–8 ounces cured meats (prosciutto, salami, soppressata)
  • Fresh fruit (apple slices, grapes, pomegranate seeds)
  • Dried fruit (figs, apricots, cranberries)
  • Nuts (candied pecans or almonds)
  • Crackers and bread (buttery crackers, crostini, pretzel sticks)
  • Olives and pickles (cornichons, kalamata olives)
  • Honey or fig jam

Instructions

  1. Make the crust: In a large bowl, whisk together flour and salt. Add cold cubed butter and cream cheese. Use a pastry blender or fingertips to work butter and cream cheese into flour until mixture resembles coarse meal with some pea-sized butter pieces (about 2 minutes).
  2. Add ice water: Sprinkle 2 tablespoons ice water over mixture and stir with a fork until dough just comes together. If dry, add another tablespoon. Flatten into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
  3. Preheat and prep: Preheat oven to 375°F (190°C). Lightly grease a 24-cup mini muffin tin with butter or non-stick spray.
  4. Roll out dough: On a lightly floured surface, roll dough to about ⅛-inch thickness. Use a 2-inch round cutter to cut out 24 circles. Gently press each circle into a mini muffin cup, ensuring dough goes up the sides.
  5. Make filling: In a medium bowl, whisk together pumpkin puree, heavy cream, eggs, brown sugar, pumpkin pie spice, vanilla, and salt until smooth.
  6. Fill crusts: Spoon about 1 tablespoon of filling into each crust, leaving a tiny bit of space at the top.
  7. Bake: Bake for 15-18 minutes, until filling is set around edges but still slightly jiggly in center and crust is golden brown. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. Assemble board: Place small bowls with honey, fig jam, and olives on a large board. Add cheese wedges or slices around the board. Fold or roll cured meats and place in small clusters near cheeses. Scatter apple slices, grapes, pomegranate seeds, dried figs, and candied pecans in gaps. Arrange crackers, crostini, and pretzel sticks in small piles. Place cooled mini pumpkin pies in a cluster or line across the board. Garnish with fresh rosemary sprigs or sage leaves.

Notes

Keep butter and cream cheese very cold for flaky crust. Don’t overmix filling. Use room temperature eggs. For extra crispy crusts, blind bake empty crusts for 5 minutes at 375°F before adding filling. Mini pies can be made 1-2 days ahead and stored in an airtight container in the refrigerator. Charcuterie board components can be prepped the night before. Serve board at room temperature; let cheeses sit out for 30 minutes before serving.

Nutrition

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

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