Mini Pumpkin Chiffon Pies - Kraft Recipes Top
Comida Kraft
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Mini Pumpkin Chiffon Pies

Prep Time
Total Time

20 servings

Pumpkin spice pudding, cream cheese and COOL WHIP make a dreamy filling for these mini pumpkin pies.

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What You Need

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Make It

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  • 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.

Special Equipment Needed

How to Soften Cream Cheese

Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.


  • 20 servings

Nutritional Information

Serving Size 20 servings
Calories 330
Total fat 20g
Saturated fat 9g
Cholesterol 20mg
Sodium 290mg
Carbohydrate 35g
Dietary fiber 2g
Sugars 14g
Protein 3g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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