Mini Pumpkin Chiffon Pies

1. 1

   Heat oven 450 degrees F.

2. 2

   Unroll pie crusts; cut each into 5 rounds with 4-inch cookie cutter.

3. 3

   Use one to line each of 20 muffin pan cups sprayed with cooking spray.

4. 4

   Bake 6 to 8 min.

5. 5

   or until golden brown; cool in pan 5 min.

6. 6

   Transfer to wire racks; cool completely.

7. 7

   Melt 2 oz.

8. 8

   chocolate as directed on package; brush onto bottoms of pie shells.

9. 9

   Refrigerate 5 min.

10. 10

    or until chocolate is firm.

11. 11

    Beat cream cheese in medium bowl with mixer until creamy.

12. 12

    Gradually beat in milk Add dry pudding mix.

13. 13

    Beat 2 min.

14. 14

    Gently stir in COOL WHIP; spoon into crusts.

15. 15

    Refrigerate 1 hour.

16. 16

    Meanwhile, combine sugar and butter.

17. 17

    Add nuts; stir until evenly coated.

18. 18

    Melt remaining chocolate just before serving pies.

19. 19

    Spoon nut mixture over pies; drizzle with chocolate.

* Per serving · 4 servings · Values may vary.