• Cooking Time: 40
  • Servings:
  • Preparation Time: 10


  • 1 cup canned pumpkin
  • 1/2 cup sugar
  • 1/2 cup milk
  • 1 egg
  • 1 teaspoon vanilla
  • 1 (3 1/2 ounce) box vanilla instant pudding mix
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 pastry for double-crust pie (your favorite recipe or purchased)


  • Roll out pastry dough to 1/4 inch thickness.
  • Cut out 2-1/2" circles from the dough.
  • You should have 15.
  • Place each circle in a muffin cup and push in to fit pan.
  • Preheat oven to 350 degrees.
  • In a large bowl, beat together pumpkin, sugar, milk, egg and vanilla.
  • Add the pudding mix and beat until blended.
  • It will thicken nicely.
  • Add spices.
  • Stir to combine.
  • Fill pastry crusts evenly.
  • Place in oven and bake for 30 minutes.
  • Cool on rack.
  • When cool, you can place in a rigid freezer container with layers of waxed paper in between.
  • Freeze until needed.
  • You can thaw these in the refrigerator or put in the microwave for about 1 minute.
  • This depends on the wattage of your micro.
  • Enjoy!


Just in time for Thanksgiving.. Ever heard of a Cup pie? It's a mini pie only available at the Pie Hole.

Categories: Dessert  Pie 

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