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Hi...
I am taking these for potluck at church tonight. ... of course Shawn and I had to split one to make sure they were ok!! They are delicious! .... Now you can have a little bite of pumpkin pie anytime of year .... and so easy to make and just the right size!
They were so good that I made two batches to take tonight!!
Enjoy!
hugs,
peg
Impossibly Easy Mini Pumpkin Pies
Ready in 50 minutes, these delicious mini pumpkin pies topped with whipped topping are a wonderful dessert – that’s made using Original Bisquick® mix.
1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup Original Bisquick® mix
1/2 cup sugar
3/4 cup evaporated milk
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla
2 eggs
1 cup frozen (thawed) whipped topping, if desired
Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
In medium bowl, stir all ingredients except whipped topping until blended. Pour 1/4 cup of mixture into each muffin cup.
Bake about 30 minutes or until muffin tops are golden brown and edges are starting to pull away from sides of pan. Cool 10 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve with 1 generous tablespoonful whipped topping.
Makes 12 mini pies
Recipe source:
http://www.bettycrocker.com/recipes/impossibly-easy-mini-pumpkin-pies/29854cdf-9068-4bf2-bacc-0696cd74887e
I am taking these for potluck at church tonight. ... of course Shawn and I had to split one to make sure they were ok!! They are delicious! .... Now you can have a little bite of pumpkin pie anytime of year .... and so easy to make and just the right size!
They were so good that I made two batches to take tonight!!
Enjoy!
hugs,
peg
Impossibly Easy Mini Pumpkin Pies
Ready in 50 minutes, these delicious mini pumpkin pies topped with whipped topping are a wonderful dessert – that’s made using Original Bisquick® mix.
1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup Original Bisquick® mix
1/2 cup sugar
3/4 cup evaporated milk
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla
2 eggs
1 cup frozen (thawed) whipped topping, if desired
Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
In medium bowl, stir all ingredients except whipped topping until blended. Pour 1/4 cup of mixture into each muffin cup.
Bake about 30 minutes or until muffin tops are golden brown and edges are starting to pull away from sides of pan. Cool 10 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve with 1 generous tablespoonful whipped topping.
Makes 12 mini pies
Recipe source:
http://www.bettycrocker.com/recipes/impossibly-easy-mini-pumpkin-pies/29854cdf-9068-4bf2-bacc-0696cd74887e