Mini Pumpkin Pie Cup Shooters

Create tasty pumpkin pie cup shooters with just 6 easy ingredients. MORE+ LESS-

Sarah W. Caron

October 29, 2012

Pillsbury™ refrigerated pie crust, softened as directed on box

teaspoons cinnamon-sugar

can (15 oz) pumpkin pie mix (not plain pumpkin)

tablespoon light brown sugar

1/2

teaspoon vanilla

Whipped cream

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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.

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.