Mini Ginger Pumpkin Pudding Pies

How does one become the most popular person at the party? Answer: Make this cute and easy dessert.

• Prep Time 15 minutes
• Total Time 55 minutes
• Servings 24

Ingredients:

1        package Betty Crocker™ molasses cookie mix

1/2     cup (1 stick) unsalted butter, at room temperature

1        large egg, at room temperature

1        tablespoon water

1        (3.4 ounce package) Instant Pumpkin Spice Pudding Mix

2        cups cold milk

Whipped cream, for serving

Crushed gingersnap cookies, for serving

Directions:

• Prepare the crust: Place a rack in the center of the oven and preheat oven to 350ºF. 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.
• Bake dough until deep golden brown and set, about 15 minutes. Remove from oven and use the bottom of a shot glass to make an impression in each cup. 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.
• Meanwhile, prepare the pumpkin spice pudding according to the package directions. Place in the refrigerator to set.
• 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.

Source: tablespoon.com