Shortcut Mini Ginger Pumpkin Pudding Pies

Those with a bit more time, or fussier tastes, can make that pudding from scratch. Great step-by-step photos are available at the source site:http://www.tablespoon.com/recipes/mini-ginger-pumpkin-pudding-pies/56cc10d8-e6f5-457b-ab75-61e6689e4cc9/

Adapted from tablespoon.com

PREP TIME

14

minutes

TOTAL TIME

55

minutes

SERVINGS

24

pies

PREP TIME

14

minutes

TOTAL TIME

55

minutes

SERVINGS

24

servings

Adapted from tablespoon.com

Ingredients

  • 1

    package Betty Crocker™ molasses cookie mix

  • 1/2

    cup (1 stick) unsalted butter, at room temperature

  • 1

    large egg, at room temperature

  • 1

    Tablespoon water

  • 1

    (3.4 ounce package) Instant Pumpkin Spice Pudding Mix

  • 2

    cups cold milk

  • Whipped cream, for serving

  • Crushed gingersnap cookies, for serving

Directions

Prepare the crust: Place a rack in the center of the oven and preheat oven to 350ºF. Grease a 24-cup mini muffin tin. Prepare the cookie dough according to package directions, then divide it into 24 pieces and roll each piece into a ball. Place dough in prepared muffin tin cups. Bake dough until deep golden brown and set, about 15 minutes. Remove from oven and use the bottom of a shot glass to make an impression in each cup. Let cool in pan for 10 minutes. With a butter knife, gently remove each cookie cup from the tin and transfer to a rack to cool completely. Meanwhile, prepare the pumpkin spice pudding according to the package directions. Place in the refrigerator to set. Fill the cups and serve: Scoop the pudding into the cooled cookie cups and top with whipped cream and crushed gingersnap cookies. Serve and enjoy.

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