Mini Pumpkin Chiffon Pies – a delicious recipe with ready, Chocolate, PHILADELPHIA Cream Cheese, milk, brown sugar, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven 450 degrees F.
2
Unroll pie crusts; cut each into 5 rounds with 4-inch cookie cutter.
3
Use one to line each of 20 muffin pan cups sprayed with cooking spray.
4
Bake 6 to 8 min.
5
or until golden brown; cool in pan 5 min.
6
Transfer to wire racks; cool completely.
7
Melt 2 oz.
8
chocolate as directed on package; brush onto bottoms of pie shells.
9
Refrigerate 5 min.
10
or until chocolate is firm.
11
Beat cream cheese in medium bowl with mixer until creamy.
12
Gradually beat in milk Add dry pudding mix.
13
Beat 2 min.
14
Gently stir in COOL WHIP; spoon into crusts.
15
Refrigerate 1 hour.
16
Meanwhile, combine sugar and butter.
17
Add nuts; stir until evenly coated.
18
Melt remaining chocolate just before serving pies.
19
Spoon nut mixture over pies; drizzle with chocolate.
670
kcal
Calories
47
g
Fat
55
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 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, and more.
Yes, Mini Pumpkin Chiffon Pies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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