But if you can get past the bad photography and look at all this yumminess in a glass, you will have the perfect little dessert for a family meal or a simple ending to a dinner party. Originally posted at Tasty Kitchen (here's the link: http://tastykitchen.com/recipes/desserts/pumkin-pie-shooters-with-an-oreo-crust/), Alan was "liking" it on Facebook and egging me on to make it.
|pumpkin pie shooters|
The recipe is so simple and I changed up the "crust" at the bottom by just sprinkling chocolate cookie crumbs into the glass instead of making an actual crust with butter. I was trying to keep this as non-caloric as possible, so giving up the butter was easy.
Make it tonight - I'm making another batch to take to my sister's tonight for dessert. Yum, yum.
Pumpkin Pie Shooters
1 pkg instant vanilla pudding (3.5 oz box) - sugarless if you can get it
1 1/2 cups skim milk
1/2 cup sour cream (I used non-fat)
3/4 cup pumpkin puree
1/2 tsp cinnamon
1/8 tsp nutmeg
whipped topping - whatever kind you want - real whipped cream or Cool Whip (less calories)
1/2 cup chocolate cookie crumbs
Mix the pudding, milk, sour cream, pumpkin and spices in a mixing bowl and beat with a hand mixer for about 2 minutes until the mixture is thickened. Refrigerate for one hour.
In small glasses (you can use shooter glasses or little glass mugs for Irish coffee), sprinkle about 1 TBS cookie crumbs on the bottom. Fill with the pumpkin mixture, top with whipped topping and sprinkle some more cookie crumbs on the top. Serve. I made 4 huge servings out of this. But you can get as many as 20 shooter glasses. Wouldn't it be great on a buffet in the little glasses or as a single dessert in a trifle bowl. So many possibilities and so easy. Enjoy.
By the way, I promise I'll get back to the home decor with my next post. I'm working on picking out wallpaper for the dining room and paint for the living room. I'll keep you posted (get it, posted - ha ha).