Mini Pumpkin Pie Cup Shooters
Sarah W. Caron
Updated Oct 29, 2012
Create tasty pumpkin pie cup shooters with just 6 easy ingredients.
Mini Pumpkin Pie Cup Shooters
- Prep Time 5 min
- Total 20 min
- Ingredients 6
- Servings 8
Ingredients
- 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
Instructions
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Step1Heat 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.
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Step2Bake 3 to 5 minutes or until golden.
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Step3Meanwhile, in medium bowl, stir together remaining 1 teaspoon cinnamon-sugar with the pumpkin pie mix, brown sugar and vanilla.
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Step4Divide pumpkin pie mixture evenly among 8 small custard cups. Top each with a dollop of whipped cream and a pumpkin cracker.
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Step5Serve immediately.
Nutrition
No nutrition information available for this recipe
Tips from the
Pillsbury Kitchens
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