Mini Pumpkin Pie Cup Shooters

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

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

Directions

  1. 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. 2 Bake 3 to 5 minutes or until golden.
  3. 3 Meanwhile, in medium bowl, stir together remaining 1 teaspoon cinnamon-sugar with the pumpkin pie mix, brown sugar and vanilla.
  4. 4 Divide pumpkin pie mixture evenly among 8 small custard cups. Top each with a dollop of whipped cream and a pumpkin cracker.
  5. 5 Serve immediately.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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