Pumpkin Pudding Puffs

For the pastry:

Preheat oven to 425 degrees F.

Lay the frozen pastry shells on a cookie sheet with the “top” side up. Bake in the preheated oven for about 20 minutes or until the pastries are golden brown and puffed.

Sometimes as the pastries rise they may tip over or lean to one side. If this happens, once they’re done baking, just bend them back into an upright position. When they are done, remove from the oven.

Remove the top circles from the pastry shells with your fingers or with a fork.* Set the pastries aside while they cool.

For the pudding:

Add the pudding mix and cold milk into a medium sized bowl. Beat with a whisk for 2 minutes. Chill in the refrigerator for at least 5 minutes.

For assembling the pumpkin pudding puffs:

Spoon the pudding into the shells. Top with Cool Whip. Then lightly sprinkle cinnamon on top of the Cool Whip for garnish.

* The tops can be used for garnish or made into small pudding and Cool Whip sandwich puffs.