Dulce De Leche Mini Pumpkin Cream Pies

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Dulce De Leche Mini Pumpkin Cream Pies
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Course Desserts
Servings
Course Desserts
Servings
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
FOR CRUST:
  1. COMBINE crushed graham crackers and butter in small bowl. Spoon about 2 measuring tablespoons into each of ten half-pint canning jars, custard cups and/or ramekins. Pat crust down with back or side of measuring spoon.
FOR FILLING:
  1. COMBINE pumpkin, evaporated milk, pudding mix and pumpkin pie spice in large mixer bowl; beat for 1 minute or until blended. Fold in 2 cups of whipped topping.
TO ASSEMBLE:
  1. WARM dulce de leche in microwave-safe bowl on HIGH (100%) power for 15 to 20 seconds to soften; stir well. Spoon dulce de leche on top of each crust. Spoon in about 1/2 cup pumpkin filling. Top with a dollop of remaining whipped topping and a dusting of pumpkin pie spice. Keep refrigerated at least 2 hours before serving.
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