Pumpkin spice pudding, cream cheese and COOL WHIP make a dreamy filling for these mini pumpkin pies.
Provided by My Food and Family
Categories Home
Time 2h
Yield 20 servings
Number Of Ingredients 9
Steps:
- Heat oven 450ºF.
- Unroll pie crusts; cut each into 5 rounds with 4-inch cookie cutter. Use one to line each of 20 muffin pan cups sprayed with cooking spray. Bake 6 to 8 min. or until golden brown; cool in pan 5 min. Transfer to wire racks; cool completely.
- Melt 2 oz. chocolate as directed on package; brush onto bottoms of pie shells. Refrigerate 5 min. or until chocolate is firm.
- Beat cream cheese in medium bowl with mixer until creamy. Gradually beat in milk Add dry pudding mix. Beat 2 min. Gently stir in COOL WHIP; spoon into crusts.
- Refrigerate 1 hour. Meanwhile, combine sugar and butter. Add nuts; stir until evenly coated.
- Melt remaining chocolate just before serving pies. Spoon nut mixture over pies; drizzle with chocolate.
Nutrition Facts : Calories 330, Fat 20 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 20 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
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