cup canned pumpkin (not pumpkin pie mix)
cup Original Bisquick™ mix
cup evaporated milk
teaspoons pumpkin pie spice
cup Cool Whip frozen whipped topping, thawed, if desired
1Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
2In medium bowl, stir all ingredients except whipped topping until blended. Pour 1/4 cup of mixture into each muffin cup.
3Bake 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.
Store easy mini pumpkin pie bites covered in refrigerator.
Have extra pumpkin on hand after making this easy individual pumpkin pies recipe? You can freeze leftover pumpkin in an airtight container to use in other favorite recipes. Just thaw and stir before adding.
Pumpkin pie spice is a staple spice in many fall recipes, and it’s easy to make your own: mix 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 1/2 teaspoons ground allspice and 1 1/2 teaspoons ground cloves. Mix the spices and store the mixture in a clean small jar.
1 Mini Pie
- Calories from Fat
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.