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The Cozy Friendsgiving Charcuterie Board with Mini Pies

Cozy Friendsgiving Charcuterie Board - featured image
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A relaxed and shareable Friendsgiving feast featuring a beautiful charcuterie board with cheeses, cured meats, fruits, nuts, and star mini pumpkin pies. Perfect for a stress-free gathering with friends.

Ingredients

Scale
  • 1 package refrigerated pie crusts (2 crusts), softened
  • 1 can (15 oz) pumpkin puree
  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 2 large eggs, room temperature
  • 1 can (12 oz) evaporated milk
  • 1 teaspoon vanilla extract
  • 8 oz brie cheese
  • 6 oz sharp cheddar cheese
  • 4 oz goat cheese log
  • 4 oz prosciutto, thinly sliced
  • 4 oz Genoa salami
  • 3 oz soppressata (optional)
  • 2 medium Honeycrisp or Fuji apples, sliced
  • 1 cup red seedless grapes
  • 1/2 cup dried apricots
  • 1/4 cup dried cranberries
  • 1/2 cup roasted unsalted almonds
  • 1/4 cup honey
  • 1/4 cup fig jam or apple butter
  • 1 box water crackers
  • 1 baguette, sliced and lightly toasted
  • 1 cup pretzel crisps
  • Fresh rosemary sprigs for garnish
  • Fresh thyme sprigs for garnish
  • Edible flowers (optional, for garnish)

Instructions

  1. Preheat oven to 375°F (190°C). Let pie crusts sit at room temperature for 15 minutes. On a lightly floured surface, roll out each crust to about 1/8-inch thickness. Use a 3-inch round cookie cutter or glass to cut out 12 circles (6 from each crust). Gently press each circle into a greased muffin tin cup, making sure edges come up slightly. Prick bottoms with a fork. Freeze crusts for 10 minutes. Bake for 8 minutes, then remove and set aside.
  2. In a large bowl, whisk together pumpkin puree, sugar, cinnamon, ginger, nutmeg, cloves, and salt until smooth. Add eggs one at a time, whisking well after each. Slowly pour in evaporated milk while whisking continuously. Stir in vanilla extract until smooth.
  3. Divide filling evenly among the 12 crusts, filling each about 3/4 full. Bake at 375°F (190°C) for 20-25 minutes, until filling is set around edges but still slightly jiggly in center. Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
  4. Place small bowls of honey and fig jam on a large board (at least 18 inches). Arrange brie, cheddar, and goat cheese in different areas. Fan out prosciutto and salami near cheeses. Group apple slices and grapes together. Scatter dried apricots and cranberries around. Fill gaps with crackers, baguette slices, and pretzel crisps. Add almonds in small clusters. Place cooled mini pumpkin pies in a central spot.
  5. Tuck fresh rosemary and thyme sprigs around the board. Scatter edible flowers if using. Drizzle honey over brie and goat cheese. Serve immediately at room temperature.

Notes

Mini pumpkin pies can be made a day ahead and stored in an airtight container in the fridge. Let cheeses come to room temperature 30-45 minutes before serving. Toast baguette slices under broiler for 5 minutes for extra crunch. Toss apple slices in lemon juice to prevent browning. For gluten-free, use gluten-free pie crust and crackers. For dairy-free, use vegan cheeses and coconut milk instead of evaporated milk.

Nutrition

Keywords: Friendsgiving, charcuterie board, mini pumpkin pies, fall appetizer, Thanksgiving, cheese board, party food

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