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Lighter Friendsgiving Charcuterie Board with Mini Pumpkin Pies

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A quick and easy Friendsgiving charcuterie board featuring lighter, fresher elements like lean proteins, crisp vegetables, and mini pumpkin pies that are just the right size for one satisfying bite. Perfect for sharing without the heavy, overly full feeling afterward.

Ingredients

Scale
  • Sliced turkey breast, deli-style (low-sodium, nitrate-free)
  • Prosciutto, thinly sliced
  • Babybel cheeses or mini mozzarella balls
  • Apple slices, tossed in lemon juice
  • Red grapes, in small clusters
  • Carrot sticks
  • Cucumber rounds
  • Whole-grain crackers or rice cakes
  • Dried apricots and figs
  • Roasted chickpeas
  • Dark chocolate squares (70% cocoa or higher)
  • 1 sheet refrigerated pie crust
  • 1/2 cup canned pumpkin puree
  • 1/4 cup plain Greek yogurt
  • 2 tablespoons maple syrup
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • Optional: turbinado sugar for topping

Instructions

  1. Preheat your oven to 375°F (190°C). Take the pie crust out of the fridge to soften slightly for about 5 minutes.
  2. Make the mini pie shells: Unroll the pie crust onto a lightly floured surface. Use a 2-inch round cookie cutter to cut out 12 rounds. Gently press each round into the cups of a mini muffin tin. Prick the bottom of each shell with a fork. Bake for 8 minutes until just lightly golden. Set aside to cool.
  3. Prepare the pumpkin filling: In a small bowl, whisk together pumpkin puree, Greek yogurt, maple syrup, pumpkin pie spice, vanilla, and salt. Transfer the mixture to a piping bag or a zip-top bag with the corner snipped off.
  4. Fill and bake the pies: Pipe the filling into each cooled crust, filling almost to the top. Sprinkle with turbinado sugar if using. Bake for 12-15 minutes until the filling is set and edges are golden. Let cool in the pan for 5 minutes, then transfer to a wire rack.
  5. Assemble the charcuterie board: Place small bowls for roasted chickpeas and dark chocolate squares. Arrange sliced turkey and prosciutto in loose folds along one side. Group Babybel cheeses and mozzarella balls together. Fan out apple slices and carrot sticks. Fill gaps with grape clusters, cucumber rounds, and dried fruit. Tuck crackers and rice cakes in last. Place cooled mini pumpkin pies in a cluster near the center.
  6. Final touches: Fill any bare spots with extra fruit or crackers. Add fresh rosemary or thyme sprigs for color if desired.

Notes

Fill mini pies only three-quarters full to prevent bubbling over. Keep mini pies separate from the board until serving to avoid sogginess. For best flavor, serve board at room temperature. Mini pumpkin pies keep in an airtight container in the fridge for up to 3 days.

Nutrition

Keywords: Friendsgiving, charcuterie board, mini pumpkin pies, lighter, easy, quick, party appetizer, fall recipe

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