Dulce De Leche Mini Pumpkin Cream Pies
CRUST
• 1 1/4 cups Graham crackers, finely crushed
• 5 Tbsp Butter, melted
FILLING
• 15 oz Libby’s 100% Pure Pumpkin
• 12 oz Evaporated low fat milk, chilled
• 1 box Vanilla instant pudding and pie filling mix
• 1 tsp Pumpkin pie spice, plus additional for dusting
• 8 oz Frozen whipped topping, thawed and divided, 8 oz.
• 13 oz Dulce de Leche, prepared
Directions
CRUST
- Combine crushed graham crackers and butter in small bowl.
- Spoon about 2 tablespoons into each of ten half-pint canning jars, custard cups and/or ramekins.
- Pat crust down with back or side of measuring spoon.
FILLING
- Combine pumpkin, evaporated milk, pudding mix, and pumpkin pie spice in a large mixing bowl, beat for 1 minute or until blended.
- Fold in 2 cups of whipped topping.
ASSEMBLY
- Warm dulce de leche in a microwave-safe bowl on high 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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