Mini Pumpkin Pudding Pies

It’s finally fall, and you know what that means…

Make everything pumpkin!

Here’s a quick and easy way to make mini single-serve “pumpkin pies.”  It’s just a twist on my recent post Mini-Mousse Pies.

Just replace the chocolate mousse with this Jell-o Pumpkin Spice Instant Pudding.  We made the pudding as directed on the box and poured it into the mini pie crusts before refrigerating for about an hour.  Top with a bit of whipped cream if you want (obviously, delicious), and enjoy!  This is so simple, so easy, so quick, and it’s great to have a single-serving option rather than having an entire pumpkin pie tempting me.

It tasted great, though I don’t like the pudding filling as much as real pumpkin pie filling.  If there’s a way to make the pudding a bit firmer so it’s more like pie filling, I’d recommend trying that, too.  Overall, though, this dessert was a great success!

So tiny, so adorable, so delicious!

So tiny, so adorable, so delicious!


Healthified Pumpkin Chocolate Chip Cookies

Just in time for fall!

I bought some canned pumpkin at the store to make one dish, and had some leftover.  I looked around to try to find a good way to use the extra in a healthy way and found this recipe online.  I modified it just a bit, and they turned out great!

Healthy Pumpkin Cookies That Still Taste Good

  • 1 cup canned pumpkin (not pumpkin pie mix)
  • 3/4 cup sugar (I used Splenda and it worked fine)
  • 1/2 cup unsweetened applesauce
  • 1 egg OR 1/4 cup egg whites
  • 1 Tbs. vanilla
  • 2 cups whole wheat flour
  • 2 tsp. baking powder
  • 2 tsp. cinnamon OR pumpkin pie spice OR apple pie spice
  • 1/2 tsp. salt
  • 1 tsp. baking soda
  • 1 tsp. milk
  • 1 cup semi-sweet chocolate chips
  1. Preheat oven to 350 degrees
  2. Combine pumpkin, sugar, applesauce, egg and vanilla in a large bowl and mix well (we’ll call this the WET mixture)
  3. Combine in a separate bowl by whisking: flour, baking powder, cinnamon (or other spices) and salt in a separate bowl (this is the DRY mixture)
  4. Dissolve baking soda in milk, then add to WET mixture
  5. Gradually add DRY mixture to WET mixture and mix until just combined
  6. Fold in chocolate chips
  7. Grease cookie sheet and use an ice cream scoop to measure out
  8. Bake for 10-12 minutes until they no longer look wet (depending on how big you make the cookies, you may need to bake them longer.  I ended up baking mine at 375 for about 14 minutes, but mine ended up pretty large)
  9. Let sit on pan for 2 minutes then remove to a wire rack to cool
  10. Enjoy!

You know, for healthy cookies, these are pretty good!  They ended up looking a bit like scones… they’re very fluffy!  Delicious for a nice fall treat when you’re trying to be a bit more health conscious!  Thanks so much, Teri, for the recipe!

If you have any healthy and delicious recipes, please PLEASE share them in the comments!