Mini Pumpkin Pudding Pies

At the end of my Pumpkin Pie Pudding post last week, I mentioned I thought it would be good in little pie crusts.  We had a ton of pudding leftover, so that's what I made for the Duck's game on Saturday (which we won, by the way).

My plan was to make homemade crust that morning, but The Dad was running to the store for something, so I had him pick me up a box of store-bought.  Yeah, I cheated.

I rolled the dough out and used a cookie cutter to make circles.  I poked them down inside mini muffin pans and baked them according to the package directions.  With the scraps, I cut out mini leaves and acorns with more cookie cutters, sprinkled them with granulated sugar that I colored, and then baked them for about half the time as the crusts.

Once the crusts were completely cool, I filled them with the Pumpkin Pie Pudding.  Right before serving, I put a dollop of whipped cream and a mini leaf on top.

A store-bought box of two crusts and one batch of Pumpkin Pie Pudding will make 48 mini pies, with enough dough scraps to make leaf cut outs for decorating.

Here they are on the platter, ready to eat:

If you're a pumpkin pie fan, you'll inhale these.

SO easy and SO good.

Click here for the five-minute Pumpkin Pie Pudding recipe.