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This article is part of San Jose's Thanksgiving Guide
San Jose Dessert Examiner

5-minute, fast and easy pumpkin pie cup recipe

November 7, 5:40 PMSan Jose Dessert ExaminerJoy Valerie Cronn
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This recipe is so fast and easy, you can teach your children to make it in just 5 minutes, and there's no hot oven to worry about .
It makes a sweet afterschool snack, or even  a dessert younger children can be proud of bringing to the familly dinner table.

Pumpkin Pie Cup Recipe
Total Time: 5 minutes Makes: 1 serving

Ingredients:
4 small cookies such as Nilla Wafers or  sugar cookies
1 pudding snack such as JELL-O Vanilla Pudding
1/8 tsp. pumpkin pie spice plus 1 dash for decoration
2 tablespoons whipped cream or Cool Whip topping (in a can)

  1. Place cookies in a dessert glass.
  2. Mix pudding snack and pumpkin pie spice; spoon over wafers.
  3. Top with whipped cream just before serving.
  4. Sprinkle with a dash of pumpkin pie spice.

TIP:
No pumpkin pie spice in your cupboard?  Just substitute with a pinch each of cinnamon and nutmeg.


This baked pumpkin custard recipe is a smart take on classic pumpkin pie for those trying to save some calories, fat, or even eliminate gluten.  Just by skiping the crust, this recipe for pumpkin custard, has 70 percent fewer calories, 97 percent less saturated fat than a traditional pumpkin pie, and it is gluten-free.

 

 

 

This tried and true baked bread pudding recipe will hit the spot during those cold and gloomy months all through the Fall and Winter seasons.  Try this hot and tasty recipe!

 

 

You won't believe how incredibly easy this double chocolate cheesecake is to make, and there's even a video to guide you each step of the way.

 
Joy Valerie Cronn has been an award-winning journalist and editor for two decades.  Joy started her career at the Saratoga News and the Los Gatos Times-Observer. She now follows her culinary passions while freelancing. Reach her at joyofdesserts@gmail.com or with Twitter @JoyOfDesserts, and visit her blog Joy of Desserts.

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