Mini Pumpkin Pie
From the kitchen of Emily Hernandez
Ingredients
2 tablespoons butter, room temperature
1 can (15 ounce) pumpkin pie filling
1 package vanilla pudding mix
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 cups milk
whipped cream for garnish
Directions
To make the crusts, mix four crushed graham crackers and two tablespoons softened butter in a bowl.
Divide and press evenly into 4 mini pie pans.
In a separate bowl, mix pumpkin pie filling, pudding mix, cinnamon, nutmeg, and milk.
Divide the pumpkin filling among the four crusts, fill the cup about 3/4 of the way full.
Once you've made all four cups, put them in the refrigerator to get firm.
Top them off with some whipped cream and dig in!!!!
