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Mini Pumpkin Pie Cup Shooters

Mini Pumpkin Pie Cup Shooters
  • Prep 5 min
  • Total 20 min
  • Ingredients 6
  • Servings 8
Create tasty pumpkin pie cup shooters with just 6 easy ingredients.
By Sarah W. Caron
Updated October 29, 2012


  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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


  • 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.

No nutrition information available for this recipe
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