MINI PUMPKIN PIE CUP SHOOTERS

By janriff924

Ingredients

• 1 Pillsbury® refrigerated pie crust, softened as directed on box
• 2 teaspoons cinnamon-sugar
• 1 can (15 oz) pumpkin pie mix (not plain pumpkin)
• 1 tablespoon light brown sugar
• 1/2 teaspoon vanilla
• Whipped cream

Details

Servings 1
Adapted from pillsbury.com

Preparation

Step 1

Heat oven to 450°F. Line cookie sheet with nonstick foil or cooking parchment paper. Unroll pie crust on work surface; use mini (1-inch) pumpkin-shaped cookie cutter to cut out pumpkin shapes to make the pumpkin crackers. Arrange on cookie sheet, and sprinkle with 1 teaspoon of the cinnamon-sugar.

Bake 3 to 5 minutes or until golden.

Meanwhile, in medium bowl, stir together remaining 1 teaspoon cinnamon-sugar with the pumpkin pie mix, brown sugar and vanilla.

Divide pumpkin pie mixture evenly among 8 small custard cups. Top each with a dollop of whipped cream and a pumpkin cracker.

Serve immediately.