Mini Pumpkin Pie Cup Shooters

Name: Mini Pumpkin Pie Cup Shooters
Prep time: 5 min
Total time: 20 min
Yield: 8
Ingredients: 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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

Prep time:5 min
Total time:20 min
Ingredients:6
Servings:8

By Sarah W. CaronUpdated 10/29/2012

Mini Pumpkin Pie Cup Shooters

Prep time:5 min
Total time:20 min
Ingredients:6
Servings:8
Calories per serving:

Create tasty pumpkin pie cup shooters with just 6 easy ingredients.

Mini Pumpkin Pie Cup Shooters

Prep time:5 min
Total time:20 min
Ingredients:6
Servings:8

Ingredient

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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

Instructions

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.

Step 2
Bake 3 to 5 minutes or until golden.

Step 3
Meanwhile, in medium bowl, stir together remaining 1 teaspoon cinnamon-sugar with the pumpkin pie mix, brown sugar and vanilla.

Step 4
Divide pumpkin pie mixture evenly among 8 small custard cups. Top each with a dollop of whipped cream and a pumpkin cracker.

Step 5
Serve immediately.

Recipe Tips

Have a little extra time? These are adorable served in shot glasses, too–pipe the pumpkin in for a clean look.
If desired, sprinkle a bit of cinnamon on each just before serving.