Mini Pumpkin Pies

1. 1

   Preheat oven to 450.

2. 2

   Divide chilled pastry into 8 portions.

3. 3

   On a lightly floured surface roll each portion into a 7-inch circle.

4. 4

   Line eight 4 3/8-5-inch foil or metal tart pans with pastry.

5. 5

   Fold edge under and crimp.

6. 6

   Prick bottom and sides of pastry with fork.

7. 7

   Place on baking sheet.

8. 8

   Bake 10-12 minutes or until golden.

9. 9

   Cool on wire rack.

10. 10

    In a large mixing bowl combine milk, pudding mix, pumpkin, and pumpkin pie spice.

11. 11

    Beat with electric mixer on medium speed for 2 minutes.

12. 12

    Divide among the prepared crusts, spreading evenly.

13. 13

    Cover lightly and chill at least 2 hours.

14. 14

    To serve, top with Spiced Whipped Cream; sprinkle lightly with pumpkin pie spice.

15. 15

    Spiced Whipped Cream: In a chilled medium mixing bowl combine whipping cream, sugar, and pumpkin pie spice.

16. 16

    Beat with an electric mixer on medium speed until soft peaks form.

* Per serving · 4 servings · Values may vary.

No additional tips available.