Mini Pumpkin Chiffon Pies

By Eat More Chocolate Team    ,   

November 19, 2015

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Pumpkin spice pudding, cream cheese, chocolate and COOL WHIP form a dreamy, light-as-air filling for mini pies.

  • Prep: 15 mins
  • Cook: 10 mins
  • 15 mins

    10 mins

    25 mins



Heat oven 450ºF.

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.


2 pkg. (14.1 oz. each) ready-to-use refrigerated pie crusts (4 crusts)

1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, divided

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1 cup milk

1 pkg. (3.4 oz.) JELL-O Pumpkin Spice Flavor Instant Pudding

2 cups thawed COOL WHIP Whipped Topping

1/3 cup packed brown sugar