MINI PUMPKIN WHOOPIE PIES RECIPES

Steps:

• Whisk together the pudding mix, espresso powder, pumpkin pie spice and salt. Add the milk and pumpkin purée. Beat with the whisk until thickened, about 2 minutes, then let rest for 5 minutes.
• While the pudding rests, crumble the ginger snaps. Add about 1 tablespoon of the crumbled cookies into each of 4 coffee cups or glasses. Add 2 tablespoons of pudding on top of the cookies in each cup. Then add another layer of cookies and another layer of pudding. Top each cup with a dollop of whipped cream and sprinkle a few more cookie crumbs on top. Serve immediately or refrigerate for up to 4 hours.

Steps:

• In a large bowl, mix flour and salt; cut in shortening until crumbly. Gradually add ice water, tossing with a fork until dough forms a ball. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight., For filling, in a large skillet or Dutch oven, cook beef over medium heat until no longer pink, 3-5 minutes; crumble beef; drain. Add apples, apricot, brown sugar, raisins, apple juice, vinegar, orange zest and seasonings. Bring to a boil; reduce heat. Simmer until apples are tender, 15-17 minutes. Stir in rum. Remove from heat; cool slightly., Preheat oven to 375°. On a lightly floured surface, roll half of dough to 1/8-in. thickness. Cut 20 circles with a floured 2-3/4-in. round biscuit cutter. Top half the circles with 1 tablespoon filling. Top with remaining circles; press edges with a fork to seal. Cut slits in top. Brush tops with egg; sprinkle with coarse sugar. Repeat with remaining dough and filling., Bake until crust is golden brown and filling is bubbly, 20-25 minutes. Cool on a wire rack.