Super easy, really sweet dessert
Wipe the inside of two mini pie tins with oil.
Gently press 1/2 of a sheet of puff pastry into each one. Cut the excess around the edges and remove.
Place a second tin on the top to keep the pastry from puffing up too much. Bake at 400° for about 15 minutes, pushing the top tin down once or twice during the baking.
Reduce heat to 350° and remove the top tins. Bake for another 5 to 10 minutes to brown the shell.
Remove from the oven and let cool for about 30 minutes.
To make the filling, empty the packet of one vanilla instant pudding package into a large bowl.
Whisk in the milk and maple syrup. Beat until well blended.
Pour the pudding into the pastry shell and refrigerate until set.