pumpkin cheesecake puddin’ pies

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An easy, delicious and adorable dessert! When we saw the mini graham cracker crusts we just couldn’t resist! We had to figure out a way to use them. Pumpkin is an autumn obsession among many, so we decided we must make something pumpkin! After a taste test, these won!

Gather your ingredients:


1 pack of Keebler Ready Crust Mini Graham Cracker Crusts

1 and 1/4 cups 2% milk

1 (3.4 oz.) box of cheesecake-flavored Jell-O instant pudding

1/4 cup pure pumpkin puree

1/2 teaspoon to 1 teaspoon pumpkin pie spice (to taste)

Redi Whip (we like extra creamy)

mini pumpkin candies

In a medium mixing bowl, combine the milk, instant pudding, pumpkin puree and pumpkin pie spice. Using a wire whisk, mix until ingredients are completely incorporated and the filling becomes thick. (It will also become a bit thicker upon resting and cooling.)

Place dollops of the pumpkin pie filling in the mini crusts (you will use all of the filling.)


Smooth out tops and put a dollop of whipped cream on each pie, followed by a piece of the mini-pumpkin candy.




The Cuties,

Maddie May & Chloe Rae

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