1 15-oz can pureed pumpkin (not filling)
1 12-oz can evaporated milk
1 6-oz box vanilla INSTANT pudding
1 tsp pumpkin pie spice
Whisk all ingredients together until smooth.
For graham cracker crust:
1 1/2 cups graham cracker crumbs - or 11 graham crackers, pulverized
3 TBS sugar
7 TBS butter, melted
Stir together crumbs and sugar; stir in melted butter until well mixed.
Place a small spoonful of "crust" in each cup (highball plastic cup or clear dessert cup)
Pour pumpkin pudding in each cup.
Refrigerate until well-chilled.
Serve topped with whipped cream and a dash of cinnamon or sprinkles
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