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Best Friendsgiving Charcuterie Board with Mini Pumpkin Pies

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This isn’t just another charcuterie board—it’s the centerpiece of your Friendsgiving celebration. Mini pumpkin pies nestled between cheese, meats, and fruit create a sweet and savory experience that brings people together.

Ingredients

Scale
  • 1 package refrigerated pie crusts (Pillsbury preferred)
  • 1 can (15 oz) pumpkin puree (100% pumpkin, not pie filling)
  • 1 cup heavy cream
  • 2 large eggs (room temperature)
  • 1/2 cup brown sugar (packed)
  • 1 teaspoon pumpkin pie spice (or homemade blend: 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp nutmeg, 1/8 tsp cloves)
  • 1 teaspoon vanilla extract (pure)
  • Pinch of salt
  • 8 oz aged cheddar (sharp and crumbly, e.g., Cabot or Tillamook)
  • 8 oz brie (room temperature)
  • 6 oz prosciutto (thinly sliced)
  • 6 oz genoa salami
  • 1 cup mixed olives (kalamata and castelvetrano)
  • 1 cup grapes (red or green)
  • 2 apples (honeycrisp or fuji)
  • 1 cup dried figs or dates
  • 1 cup candied pecans or walnuts
  • 1 box crackers (mix of water crackers and rosemary crackers)
  • Fresh rosemary sprigs (for garnish)
  • Honey or fig jam (optional)

Instructions

  1. Preheat oven to 375°F. Let pie crusts sit at room temperature for 10 minutes.
  2. Roll out pie crusts on a lightly floured surface to 1/8 inch thick. Cut out rounds using a 2-inch cookie cutter (about 24 rounds).
  3. Press each round into a mini muffin cup. Prick bottoms with a fork.
  4. Pre-bake crusts for 5 minutes until dry but not brown. Set aside.
  5. In a large bowl, whisk together pumpkin puree, heavy cream, eggs, brown sugar, pumpkin pie spice, vanilla extract, and salt until smooth.
  6. Spoon filling into each crust, filling almost to the top (about 1 tablespoon per pie).
  7. Bake for 18-20 minutes until filling is set around edges but slightly jiggly in center.
  8. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Can be stored in fridge for up to 2 days.
  9. To assemble board: Place small bowls of olives, honey, or jam on the board first.
  10. Add brie and cheddar in different spots on the board.
  11. Fold prosciutto into loose ribbons and pile near brie. Fan out salami slices.
  12. Arrange mini pies in clusters of 3-4 around the board, near cheese and fruit.
  13. Fill gaps with grapes, apple slices, dried figs, and candied pecans.
  14. Add crackers in small stacks or fanned out in empty spaces.
  15. Garnish with fresh rosemary sprigs.
  16. Serve immediately or cover and refrigerate for up to 2 hours. Remove 30 minutes before serving to bring cheese to room temperature.

Notes

Mini pies can be made up to 2 days ahead. Take brie out of fridge 1 hour before serving. For gluten-free, use gluten-free pie crust and crackers. For vegan, use vegan pie crust, coconut cream, flax egg, and skip cheese/meats. Leftover mini pies keep in fridge for up to 4 days. Reheat in 300°F oven for 5 minutes (do not microwave).

Nutrition

Keywords: Friendsgiving, charcuterie board, mini pumpkin pies, fall appetizer, holiday entertaining, sweet and savory, cheese board

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