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Shortcut Mini Ginger Pumpkin Pudding Pies

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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/

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Rate this recipe 4.4/5 (12 Votes)

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

Details

Servings 24
Preparation time 14mins
Cooking time 55mins
Adapted from tablespoon.com

Preparation

Step 1

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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