Mini Ginger Pumpkin Pudding Pies

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Mini Ginger Pumpkin Pudding Pies
  • Prep 15 min
  • Total 55 min
  • Servings 24
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All other fall desserts aspire to be as cute as these sweet little bites. With a ginger cookie crust and pumpkin pudding middle, it’s everything you want out of the season in one bite.
by: Well Plated
Updated Dec 5, 2019


  • 1 pouch (17.5 oz) Betty Crocker™ Cookie Mix Molasses
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1 large egg, at room temperature
  • 1 tablespoon water
  • 1 package (3.4 oz) Instant Pumpkin Spice Pudding Mix
  • 2 cups cold milk
  • Whipped cream, for serving
  • Crushed gingersnap cookies, for serving


  • 1
    Prepare the crust: Place a rack in the center of the oven and preheat oven to 350°F. Grease a 24-cup mini muffin tin. Prepare the cookie dough according to package directions, then divide it into 24 pieces and roll each piece into a ball. Place dough in prepared muffin tin cups.
  • 2
    Bake dough until deep golden brown and set, about 15 minutes. Remove from oven. Using the end of wooden spoon, carefully press into center of each baked cookie to make 1-inch-wide indentation. Let cool in pan for 10 minutes. With a butter knife, gently remove each cookie cup from the tin and transfer to a rack to cool completely.
  • 3
    Meanwhile, prepare the pumpkin spice pudding according to the package directions. Place in the refrigerator to set.
  • 4
    Fill the cups and serve: Scoop the pudding into the cooled cookie cups and top with whipped cream and crushed gingersnap cookies. Serve and enjoy.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • These treats are so cute and easy, you'll want to make them for every party of the fall—and let’s be honest, winter too. These pumpkin pies are adorably miniature in size, loaded with yummy fall pumpkin flavor and topped with crunchy gingersnaps. And while these irresistible bites appear to be tricky to create, they’re are actually ridiculously easy to make thanks to two secret baking weapons: Betty Crocker™ Molasses Cookie Mix and instant pumpkin pudding mix. The molasses cookies (which taste just like an old-fashioned gingersnap) become a lightly crispy, buttery, and warmly spiced “crust.” Forget the fuss of cutting pie dough into individual circles—instead, simply mix the dough, roll into balls, and pop them right into mini muffin tins. Pumpkin spice instant pudding mix takes just moments to stir together and is a lovely cool contrast with the lightly crisp crust. Like the other pumpkin-spice themed treats popping up in the aisles of grocery stores, it's only here for a short season, so hoard freely. If the cashier gives you a funny look for checking out with 12 boxes of pumpkin pudding mix, hand them a mini ginger pumpkin pudding pie. They'll understand immediately. They're the perfect dessert to whip up for a fall get together or game watch—the only difficult part is not inhaling the entire batch before the party begins.
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