Mini Pumpkin Pudding Pies

A creamy mixture of pumpkin and butterscotch pudding fills buttery pastry.

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3.0 by 22 people

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  • Makes: 8 servings
  • Makes: 8 pies; each serves one or two
  • Prep: 30 mins
  • Chill: 30 mins
  • Bake: 10 mins 450°F

Mini Pumpkin Pudding Pies

Directions

  1. Preheat oven to 450 degrees F. Divide chilled pastry into 8 portions. On a lightly floured surface roll each portion into a 7 inch circle. Line eight 4-3/8 to 5-inch foil or metal tart pans with pastry. Fold edge under and crimp. Prick bottom and sides of pastry with fork. Place on baking sheet.
  2. Bake 10 to 12 minutes or until golden. Cool on wire rack.
  3. In a large mixing bowl combine milk, pudding mix, pumpkin, and pumpkin pie spice. Beat with electric mixer on medium speed for 2 minutes. Divide among the prepared crusts, spreading evenly. Cover lightly and chill at least 2 hours. To serve, top with Spiced Whipped Cream; sprinkle lightly with pumpkin pie spice. Makes 8 pies; each serves one or two.

Spiced Whipped Cream

Directions

  1. In a chilled medium mixing bowl combine whipping cream, sugar, and pumpkin pie spice. Beat with an electric mixer on medium speed until soft peaks form.

Butter Pastry

Directions

  1. In bowl combine flour, sugar, and salt. Using fork, cut in shortening and unsalted butter cut into 1/2-inch pieces until crumbly. Using fork, stir in water, 1 tablespoon at a time, until dough just starts to form. Knead 2 or 3 times in bowl. Wrap with plastic wrap chill at lest 30 minutes.
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Nutrition Facts (Mini Pumpkin Pudding Pies)

  • Per serving:
  • 222 kcal ,
  • 9 g fat
  • (4 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 13 mg chol. ,
  • 350 mg sodium ,
  • 33 g carb. ,
  • 3 g fiber ,
  • 13 g sugar ,
  • 3 g pro.
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