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Bite Sized Pumpkin or Sweet Potato Pies

For pie filling and other cooking needs, select sugar pumpkins — a smaller, sweeter variety with close-grained flesh.

For pie filling and other cooking needs, select sugar pumpkins — a smaller, sweeter variety with close-grained flesh.
Photo courtesy of: Ulrick Leone, Pixaby

Ingredients

2 packages frozen phyllo dough tartlet shells 1 small package instant vanilla pudding
1 cup milk
½ cup canned pumpkin or sweet potatoes (pureed)
1 tsp pumpkin pie spice (½ tsp cinnamon, ¼ tsp nutmeg and ¼ tsp ginger)
¹⁄3 cup whipped topping (optional)

  1. In a medium sized bowl, whisk together pudding and milk until thick.
  2. Whisk pumpkin or sweet potato puree and spices into pudding until completely combined and smooth.
  3. Spoon pumpkin mixture into tartlet shells until almost full. Refrigerate until ready to serve.
  4. Garnish the top of each tartlet with whipped topping.

Yield: 10 servings (3 tartlets per serving)

If this document didn’t answer your questions, please contact HGIC at hgic@clemson.edu or 1-888-656-9988.

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