Mini Pumpkin Chiffon Pies

By á-4084

Ingredients

• 2 pkg. (14.1 oz. each) ready-to-use refrigerated pie crusts (4 crusts)
• 1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, divided
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1 cup milk
• 1 pkg. (3.4 oz.) JELL-O Pumpkin Spice Flavor Instant Pudding
• 2 cups thawed COOL WHIP Whipped Topping
• 1/3 cup packed brown sugar
• 1 Tbsp. butter or margarine, melted
• 1/2 cup chopped PLANTERS Pecans

Details

Adapted from kraftrecipes.com

Preparation

Step 1

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.