SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Mini Pumpkin Pudding Pies

Makes: 8 to 16 servings Yield: 8 pies; each serves one or two
Prep 30 mins Chill 30 mins Bake 450°F 10 mins Chill 2 hrs
Mini Pumpkin Pudding Pies
Ingredients
  • 1  Recipe  Butter Pastry, recipe below
  • 1  cup  milk
  • 2  4-serving size pkg.  butterscotch instant pudding and pie filling mix
  • 2 15  ounce can  pumpkin
  • 1  teaspoon  pumpkin pie spice
  •  Spiced Whipped Cream (optional)
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.

Butter Pastry
Ingredients
  • 2 1/2  cups  all-purpose flour
  • 2  tablespoons  sugar
  • 1  teaspoon  salt
  • 1/3  cup  chilled shortening
  • 6  tablespoons  chilled unsalted butter
  • 8 - 9  tablespoons  ice water
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.

Nutrition Facts (Mini Pumpkin Pudding Pies)
  • Servings Per Recipe 8,
  • cal. (kcal) 222,
  • Fat, total (g) 9,
  • chol. (mg) 13,
  • sat. fat (g) 4,
  • carb. (g) 33,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • fiber (g) 3,
  • sugar (g) 13,
  • pro. (g) 3,
  • vit. A (IU) 76,
  • vit. C (mg) 0,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 36,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 350,
  • Potassium (mg) 46,
  • calcium (mg) 20,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet
Spiced Whipped Cream
Ingredients
  • 1/2  cup  whipping cream
  • 1  tablespoon  sugar
  • 1/4  teaspoon  pumpkin pie spice
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.

Nutrition Facts (Mini Pumpkin Pudding Pies)
  • Servings Per Recipe 8,
  • cal. (kcal) 222,
  • Fat, total (g) 9,
  • chol. (mg) 13,
  • sat. fat (g) 4,
  • carb. (g) 33,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • fiber (g) 3,
  • sugar (g) 13,
  • pro. (g) 3,
  • vit. A (IU) 76,
  • vit. C (mg) 0,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 36,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 350,
  • Potassium (mg) 46,
  • calcium (mg) 20,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe