You must be logged in to post a review.
This recipe is a great way to mix up the ol’ traditional pumpkin pie standard!
In a medium sized mixing bowl, beat together pudding mix, milk, sour cream, pumpkin puree, cinnamon and nutmeg. Whip for about 2 minutes until mixture thickens. Put it in the refrigerator and allow it to chill for 1 hour.
In another bowl, whip together the whipping cream, vanilla extract and powdered sugar. Whip until stiff peaks, about 3-5 minutes on high speed.
Then make the crust. Crush Oreo cookies (in a bag or a food processor) until you have fine crumbs. Mix in the melted butter.
Place about 1 teaspoon of the cookie crumbs into the bottom of 20 small shot glasses. Fill up the rest of the way with pumpkin mixture. Top with whipping cream. If you have any cookie crumbs left, sprinkle those on top.
Serve chilled. They can be chilled for up to 4 hours before serving.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!