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Total Time
25mins
Prep 15 mins
Cook 10 mins

These 5-inch pies can be shared between two. (Dessert-lovers can have their own). Each serving is 1/2 a pie. I found this recipe in Better Homes And Garden magazines. I have not tried this recipe, but I'm posting it for safe keeping.

Ingredients Nutrition

Directions

  1. Preheat oven to 450. Divide chilled pastry into 8 portions. On a lightly floured surface roll each portion into a 7-inch circle. Line eight 4 3/8-5-inch foil or metal tart pans with pastry. Fold edge under and crimp. Prick bottom and sides of pastry with fork. Place on baking sheet.
  2. Bake 10-12 minutes or until golden. Cool on wire rack.
  3. In a large mixing bowl combine milk, pudding mix, pumpkin, and pumpkin pie spice. Beat with electric mixer on medium speed for 2 minutes. Divide among the prepared crusts, spreading evenly. Cover lightly and chill at least 2 hours. To serve, top with Spiced Whipped Cream; sprinkle lightly with pumpkin pie spice.
  4. Spiced Whipped Cream: In a chilled medium mixing bowl combine whipping cream, sugar, and pumpkin pie spice. Beat with an electric mixer on medium speed until soft peaks form.