Don't slave away in the kitchen making holiday desserts! These Mini Pumpkin Cream Pies are quick, easy and sure to be a hit! This pudding pie recipe is also great for portion control thanks to the individual servings.
No Bake Mini Pumpkin Cream Pies
Prep Time
15 mins
Total Time
15 mins
 

These No Bake Mini Pumpkin Cream Pies drizzled with caramel are quick, easy and sure to be a hit! This pudding pie Thanksgiving recipe is also great for portion control thanks to the individual servings.

Course: Dessert
Cuisine: American
Servings: 6
Author: WonkyWonderful
Ingredients
  • 1 Cup Whole Milk
  • 3.4 ounce Package Dry Vanilla Pudding Mix
  • 1/4 Cup Canned Pumpkin Puree (not canned pumpkin pie)
  • 1/2 teaspoon Pumpkin Pie Spice
  • 1/2 Cup Whipped Topping (thawed)
  • 6 Mini Graham Cracker Pie Crusts
  • Whipped Topping (additional for topping)
  • Jarred Caramel Topping
Instructions
  1. Whisk together milk and pudding mix until smooth. Let sit for about 5 minutes to thicken.

  2. Whisk in pumpkin puree and pumpkin pie spice. Then add Whipped Topping. Stir to combine.

  3. Spoon mixture into prepared pie crusts. Or fill cream mixture into quart sized plastic bag, snip off one bottom edge and pipe mixture into pie crusts. Refrigerate 5-10 minutes to set.

  4. Top each mini pie with additional whipped topping and a drizzle of caramel sauce. Serve immediately or refrigerate until served.