Happy Thursday, friends!
If you are already thinking about your Thanksgiving menu, I have a really easy little bite you might want to include.
My MINI PUMPKIN PIES are made with a sugar cookie crust and are the perfect nibble on your Turkey Day.
I’ve been making this recipe for YEARS, and they’re always a hit. They’re not only delicious on Thanksgiving, these tiny little desserts would be a great addition to your Christmas party too.
Little bites of pumpkin and sugar cookie goodness. What’s not to love?
Enjoy! xx
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Mini Pumpkin Pies
- Total Time: 40 minutes
- Yield: 2 dozen mini pies 1x
Description
My MINI PUMPKIN PIES are made with a sugar cookie crust and are the perfect nibble on your Turkey Day. They’re not only delicious on Thanksgiving, these tiny little desserts would be a great addition to your Christmas party too. Little bites of pumpkin and sugar cookie goodness. What’s not to love?
Ingredients
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1 (16 oz) tube of refrigerated sugar cookie dough (or make your own from scratch)
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1 (3 oz) box of instant vanilla pudding mix
- 2 tablespoons pumpkin pie spice
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2 cups milk
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whipped cream and cinnamon to garnish
Instructions
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Preheat oven to 350 degrees.
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Grease (I used Pam) one 24-count mini muffin tin.
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Slice a piece of cookie dough off of the tube and press it inside of each muffin tin to form a crust.
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Bake your cookie crusts about 10 minutes or until lightly browned.
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Remove from oven and allow to cool completely. Remove each crust from the pan before filling.
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In a mixing bowl, whisk together your pudding mix, pumpkin pie spice, and milk about five minutes or until thickened.
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Add a dollop of pudding mix to each cooled cookie crust, and then refrigerate your mini pies at least 30 minutes to firm them up.
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Remove mini pies from fridge and garnish with a little whipped cream and a sprinkle of cinnamon. Serve and enjoy!
Notes
This method makes 2 dozen mini pies using mini muffin tins.
