Make a dessert that is sure to delight when you combine pumpkin spice pudding, cream cheese, chocolate and more for these Mini Pumpkin Chiffon Pies. Light and sweet, these mini pies are just as beautiful as they are tasty. You'll never go back to regular pie after making these pumpkin chiffon pies.
What You Need
Original recipe yields 20 servings
2 pkg. (14.1 oz. each) ready-to-use refrigerated pie crusts (4 crusts)
Unroll pie crusts; cut each into 5 rounds with 4-inch cookie cutter. Use one to line each of 20 muffin pan cups sprayed with cooking spray. Bake 6 to 8 min. or until golden brown; cool in pan 5 min. Transfer to wire racks; cool completely.
Melt 2 oz. chocolate as directed on package; brush onto bottoms of pie shells. Refrigerate 5 min. or until chocolate is firm.
Beat cream cheese in medium bowl with mixer until creamy. Gradually beat in milk Add dry pudding mix. Beat 2 min. Gently stir in COOL WHIP; spoon into crusts.
Refrigerate 1 hour. Meanwhile, combine sugar and butter. Add nuts; stir until evenly coated.
Melt remaining chocolate just before serving pies. Spoon nut mixture over pies; drizzle with chocolate.
How to Soften Cream Cheese
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 37g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.