• 19 Ratings

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

Source: Better Homes and Gardens
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Mini Pumpkin Pudding Pies

Ingredients

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Directions

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  • 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.

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  • Bake 10 to 12 minutes or until golden. Cool on wire rack.

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  • 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.

Nutrition Facts (Mini Pumpkin Pudding Pies)

222 calories; 9 g total fat; 4 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 13 mg cholesterol; 350 mg sodium. 46 mg potassium; 33 g carbohydrates; 3 g fiber; 13 g sugar; 3 g protein; 0 g trans fatty acid; 76 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 36 mcg folate; 0 mcg vitamin b12; 20 mg calcium; 1 mg iron;

Butter Pastry

Ingredients

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Directions

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  • 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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Spiced Whipped Cream

Ingredients

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Directions

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  • 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.

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Reviews

19 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 3