Mini Pumpkin Chiffon Pies

By [e-mail]

Ingredients

• 3 (9-inch) pre-rolled, ready-to-bake pie crusts
• 1 (3-oz.) package cook-and-serve vanilla pudding
• 1 cup milk
• 1 (15-oz.) can pumpkin purée
• 1 (8-oz.) container whipped topping
• 1/4 tsp. ground cloves
• 1/4 tsp. ground nutmeg
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 12 store-bought gingersnap cookies, crushed (for garnishing)
• Extra whipped topping (for garnishing)

Details

Servings 12

Preparation

Step 1

Directions:

Preheat the oven to 350°F.

To prepare the filling, cook the pudding in a small pan, as directed on the package, using 1 cup of milk.

When the pudding is done, pour the pudding into a medium-size bowl, then stir in the pumpkin purée and all the spices. Place a piece of plastic wrap directly onto the filling and refrigerate.

When the pudding is completely cool, fold in the whipped topping, re-cover with plastic wrap, and place back in the refrigerator.

Lightly spray the 12-square muffin pan (or another giant muffin pan).

To prepare the crust, unroll each pie crust and cut it into four sections. Fill each muffin pan square with crust and press against the bottom and sides to set. Trim any excess dough from the edges. Cut pieces of parchment paper or foil and line the pie crust. Then, place pie weights or a bag of dried peas, lentils, beans on top of the crusts for weight. (This will help the crust keep its shape while baking.)

Bake for 20 minutes, remove the weight, and bake for another 7 minutes. Allow the crusts to cool completely.

To assemble the mini pies, spoon the cooled mixture into the pie shells, top each pie with whipped topping and crushed gingersnap cookies.