Soft and light Tenderflake® Patty Shells filled with a pumpkin, butterscotch cream and Whipped topping. What a great way to conclude your dining experience.
|1||Package Tenderflake® Patty Shells|
|1 cup||(250 mL) Milk|
|1||(99 g) Package instant butterscotch pudding mix|
|.5 cup||(125 mL) Pumpkin puree|
|.5 tsp||(2 mL) Cinnamon|
|.25 tsp||(1 mL) Ginger|
|.25 tsp||(1 mL) Allspice|
|1 cup||(250 mL) Whipped topping, divided|
|3 tbsp||(45 mL) Chopped toasted pecans|
|6-10 Small gingersnap cookies|
BAKE pastry shells according to package directions. Cool completely.
WHISK milk and pudding mix using a hand held blender or a stand mixer for 2 minutes on medium-high speed. Combine the pumpkin puree and spices; stir into the pudding. Fold in ½ cup (125 mL) of the whipped topping.
FILL a piping bag with the filling or use a small spoon to fill the patty shells. Top each with a dollop of whipped topping and garnish with chopped pecans and/or small gingersnap cookies.
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