I made these one evening, all of the kids loved them - including Corey who doesn't like Pumpkin Pie?? Hmm ... I don't know about that.
1 cup canned pumpkin
1/2 cup sugar
1/2 cup milk
1 teaspoon vanilla (I always add a little extra for yummy measure)
1 (3 1/2 ounce) box vanilla instant pudding mix
3/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
2 pastries sheets for double-crust pie
Roll out pastry dough to 1/4 inch thickness.
Cut out 2-1/2" circles from the dough. (If you have a Scalloped Bread Tube Pan from Pampered Chef, use that, that's how I got the cute edges.)
Place each circle in a muffin cup and push in to fit cup.
Preheat oven to 350 degrees.
In a large bowl, beat together pumpkin, sugar, milk, egg and vanilla.
Add the pudding mix and beat until blended.
It will thicken nicely.
Stir to combine.
Fill pastry crusts evenly -- about 3/4 full or just below rim.
Place in oven and bake for 30 minutes.
Cool on rack.
When cool, you can place in a rigid freezer container with layers of waxed paper in between.
Freeze until needed.
FYI: We couldn't freeze any of them. 1. Hubby took some to work which were a big hit! and 2. They were just sooo yummy we couldn't stop eating them.
Enjoy! Ohhh --- and don't forget the whipped topping!!! :)