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Mini Pumpkin Cream Pies

Course: Dessert
Cuisine: American
Author: Gaby


  • 1 1/2 ounces no-cook vanilla pudding
  • 1/2 cup half and half
  • 1/2 cup heavy cream divided
  • 1/4 teaspoon cinnamon
  • pinch of ground nutmeg
  • pinch of ground cloves
  • 1/4 cup pumpkin puree
  • 1 tablespoon brown sugar
  • Athens Mini Fillo Shells


  • In a large bowl mix dry pudding mix with half-and-half and and 1/4 cup of the heavy cream. Add spices and whisk until smooth. Add the pumpkin and stir to combine until uniform throughout.
  • In a mixing bowl, add remaining heavy cream and brown sugar. Beat until very light and fluffy. Fold in pumpkin cream mixture until combined.
  • Transfer the mixture into a piping bag and pipe even amounts into the individual mini fillo shells. Serve as needed. Garnish with crushed walnuts if desired.