A mini pumpkin pie is a must this fall!
Me oh my! It’s Mini Pumpkin Pies!
I’ve mixed and matched this method twice before. I’ve made Mini Chocolate Pies and Mini Coconut Cream Pies…all with a sugar cookie crust. This fall, don’t you think we owe it to ourselves to make a pumpkin version? Of course we do :).
This method makes 2 dozen mini pies using mini muffin tins.
1 (16 oz) tube of refrigerated sugar cookie dough (or make your own from scratch)
1 (3 oz) box of instant pumpkin pudding mix (available during the fall)
2 cups milk
whipped cream and cinnamon to garnish
Preheat oven to 350 degrees.
Grease (I used Pam) one 24-count mini muffin tin.
Slice a piece of cookie dough off of the tube and press it inside of each muffin tin to form a crust.
Bake your cookie crusts about 10 minutes or until lightly browned.
Remove from oven and allow to cool completely. Remove each crust from the pan before filling.
In a mixing bowl, whisk together your pudding mix and milk about five minutes or until thickened. Add a dollop of pudding mix to each cooled cookie crust. Refrigerate your mini pies at least 30 minutes to firm them up.
Remove mini pies from fridge and garnish with a little whipped cream and a sprinkle of cinnamon.
Serve and enjoy!