Mini Pumpkin Pudding "Pie" Tarts

If you're like me, you're buying anything pumpkin related right now.  Pumpkin Eggo waffles, pumpkin Greek yogurt, and pumpkin instant pudding.  I was trying to come up with a fun recipe for the pumpkin pudding that was really easy, and came up with these beauties with only 7 ingredients!!!

Mini Pumpkin Pudding Pie Tarts

Ingredients:

For the crust:

• 1 ¼ cups graham cracker crumbs
• 5 tablespoons unsalted butter
• 3 tablespoons brown sugar

For the filling:

• 1 (3.4 oz) box Instant Pumpkin Pudding
• 1 ½ cups + 1 tablespoon cold milk

For the topping:

• 3 oz. Marshmallow Creme
• Kitchen torch (optional)

Directions:

• Preheat oven to 350 degrees.  Line 1 cupcake sheet with paper liners.
• Cut butter into large chunks and melt in a microwave safe bowl.
• In a food processor blend graham crackers until fine.  Add brown sugar and butter until mixture becomes crumbly.
• Split mixture evenly between cupcake liners and press into cupcake sheet.  I used a mini-Coca Cola glass to help press the mixture down, a shot glass could also work.
• Bake graham cracker crusts for about 5 minutes until lightly golden brown.  Remove from oven and allow to cool completely.
• Whisk instant pudding mix and milk.  Set in fridge for about 5 minutes.
• Once pudding is semi-set, fill each crust with about 2 tablespoons of pudding.  Return to the fridge and allow to set for at least an hour.
• Once mini "pies" are set, fill an icing bag with marshmallow creme.  Pipe onto pudding pies and serve immediately.  Optional: Toast marshmallow creme with a kitchen torch right before serving. Option 2: For a less sweet option, pipe cool whip instead of marshmallow creme!

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These little "pies" are the perfect treat to satisfy your pumpkin pie craving before Thanksgiving arrives!  One of my tasters said these minis could be served at a lovely restaurant around here - I'll take it!

Have a great weekend :)