Mini Pumpkin Pie Cup Shooters Recipe

Ingredients

1

                        crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

2

teaspoons cinnamon-sugar

1

can (15 oz) pumpkin pie mix (not plain pumpkin)

1

tablespoon light brown sugar

1/2

teaspoon vanilla

Whipped cream

Preparation

Heat oven to 450°F. Line cookie sheet with nonstick foil or cooking parchment paper. Unroll pie crust on work surface; use mini (1-inch) pumpkin-shaped cookie cutter to cut out pumpkin shapes to make the pumpkin crackers. Arrange on cookie sheet, and sprinkle with 1 teaspoon of the cinnamon-sugar.

Bake 3 to 5 minutes or until golden.

Meanwhile, in medium bowl, stir together remaining 1 teaspoon cinnamon-sugar with the pumpkin pie mix, brown sugar and vanilla.

Divide pumpkin pie mixture evenly among 8 small custard cups. Top each with a dollop of whipped cream and a pumpkin cracker.

Serve immediately.