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
Scale
- 1 (16 oz) tube of refrigerated sugar cookie dough (or make your own from scratch)
- 1 (3 oz) box of instant vanilla pudding mix
- 2 tablespoons pumpkin pie spice
- 2 cups milk
- whipped cream and cinnamon to garnish
Instructions
- 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, pumpkin pie spice, and milk about five minutes or until thickened.
- 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.
- Remove mini pies from fridge and garnish with a little whipped cream and a sprinkle of cinnamon. Serve and enjoy!
Notes
When I first published this recipe in 2015, I used instant pumpkin pudding. It’s seasonal and can often be found during the fall. You can use that instead of the vanilla pudding and pumpkin pie spice.
This method makes 2 dozen mini pies using mini muffin tins.