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Mini Pumpkin Pie Cup Shooters

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  0 reviews
  • 5 min prep time
  • 20 min total time
  • 6 ingredients
  • 8 servings
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Create tasty pumpkin pie cup shooters with just 6 easy ingredients.

Sarah Caron
October 29, 2012

Ingredients

1
Pillsbury™ refrigerated pie crust, softened as directed on box
2
teaspoons cinnamon-sugar
1
can (15 oz) pumpkin pie mix (not plain pumpkin)
1
tablespoon light brown sugar
1/2
teaspoon vanilla
Whipped cream

Steps

  • 1 Heat oven to 450°F. Line cookie sheet with nonstick foil or cooking parchment paper. Unroll pie crust on work surface; use mini (1-inch) pumpkin-shaped cookie cutter to cut out pumpkin shapes to make the pumpkin crackers. Arrange on cookie sheet, and sprinkle with 1 teaspoon of the cinnamon-sugar.
  • 2 Bake 3 to 5 minutes or until golden.
  • 3 Meanwhile, in medium bowl, stir together remaining 1 teaspoon cinnamon-sugar with the pumpkin pie mix, brown sugar and vanilla.
  • 4 Divide pumpkin pie mixture evenly among 8 small custard cups. Top each with a dollop of whipped cream and a pumpkin cracker.
  • 5 Serve immediately.
  • 1 Heat oven to 450°F. Line cookie sheet with nonstick foil or cooking parchment paper. Unroll pie crust on work surface; use mini (1-inch) pumpkin-shaped cookie cutter to cut out pumpkin shapes to make the pumpkin crackers. Arrange on cookie sheet, and sprinkle with 1 teaspoon of the cinnamon-sugar.
  • 2 Bake 3 to 5 minutes or until golden.
  • 3 Meanwhile, in medium bowl, stir together remaining 1 teaspoon cinnamon-sugar with the pumpkin pie mix, brown sugar and vanilla.
  • 4 Divide pumpkin pie mixture evenly among 8 small custard cups. Top each with a dollop of whipped cream and a pumpkin cracker.
  • 5 Serve immediately.

Expert Tips

Have a little extra time? These are adorable served in shot glasses, too–pipe the pumpkin in for a clean look.

If desired, sprinkle a bit of cinnamon on each just before serving.

Nutrition Information

No nutrition information available for this recipe
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