1. Heat oven to 425°F. From 1 box refrigerated Pillsbury™ Pie Crusts, softened as directed on box, unroll 1 crust on work surface. Use 3-inch round cutter to cut 8 rounds, and place on outsides of cups of upside down nonstick mini muffin pan, skipping every other one. Repeat with second crust.
2. Bake about 8 minutes or until golden. Cool 5 minutes; remove shells from pan to cooling rack to cool completely.
3. In a large mixing bowl, whisk together the milk and pudding mix until thickened. Stir in the pumpkin pie spice and pumpkin puree until thoroughly combined.
4. Fill each shell with the pumpkin mixture. Serve immediately, or refrigerate and serve within 3 days. Top with a dollop of whipped cream before serving.
- 7 g Total Fat
- 5 mg Cholesterol
- 230 mg Sodium
- 90 mg Potassium
- 21 g Total Carbohydrate
- 1 g Protein
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Nutritional Information
- 7 g Total Fat
- 5 mg Cholesterol
- 230 mg Sodium
- 90 mg Potassium
- 21 g Total Carbohydrate
- 1 g Protein
Directions
1. Heat oven to 425°F. From 1 box refrigerated Pillsbury™ Pie Crusts, softened as directed on box, unroll 1 crust on work surface. Use 3-inch round cutter to cut 8 rounds, and place on outsides of cups of upside down nonstick mini muffin pan, skipping every other one. Repeat with second crust.
2. Bake about 8 minutes or until golden. Cool 5 minutes; remove shells from pan to cooling rack to cool completely.
3. In a large mixing bowl, whisk together the milk and pudding mix until thickened. Stir in the pumpkin pie spice and pumpkin puree until thoroughly combined.
4. Fill each shell with the pumpkin mixture. Serve immediately, or refrigerate and serve within 3 days. Top with a dollop of whipped cream before serving.