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Mini Pumpkin Pie Cup Shooters

Blogger Sarah W. Caron from Sarah's Cucina Bella creates cute pumpkin pie cup shooters with just six easy ingredients.

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  • prep time 5 min
  • total time 20 min
  • ingredients 6
  • servings 8
 

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

SAVE ON THIS RECIPE!

LOCATION

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

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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.

Nutritional information

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