Sunday, November 4, 2012

~Mini Pumpkin Pies~

Here's a fun, easy, bite-size way to enjoy pumpkin this fall.  I love the sprig of mint on top!

Mini Pumpkin Pies

  • 3 packages of pre-baked frozen mini pastry shells (15 count/each, try Athens Mini Fillo Shells)
  • 1 - 15oz can pumpkin
  • 1 - container of cool whip or similar whipped topping
  • 1 - tsp pumpkin pie spice (extra for garnish)
  • 1 - (3.4 oz) package of cheesecake flavor instant pudding)
  • Mint leaves for garnish (optional)

Take the shells out of the freezer to thaw.

Next, combine the pumpkin, whipped topping, and pumpkin pie spice in a medium bowl.  Whisk until smooth.   Add pudding mix and whisk until smooth.

Put the mixture into a large ziploc and cut the corner off.   Pipe the mixture into the pie shells.    Add a topping of whipped cream on each pie.    Sprinkle pumpkin pie spice on the top of each - and add a small mint garnish to each.    Makes 45. 

This recipe was something I found on  

1 comment:

  1. Ooh, I like this! I may try it for Thanksgiving!