Impossibly Easy Mini Pumpkin Pies

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.

Prep Time

10

Minutes

Total Time

50

Minutes

Makes

12

mini

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
  1. Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
  2. In medium bowl, stir all ingredients except whipped topping until blended. Pour 1/4 cup of mixture into each muffin cup.
  3. 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

Nutrition Information:

1 Serving (1 Mini Pie)
  • Calories 90
    • (Calories from Fat 20),
  • Total Fat 2g
    • (Saturated Fat 1g,
    • Trans Fat 0g),
  • Cholesterol 35mg;
  • Sodium 90mg;
  • Total Carbohydrate 15g
    • (Dietary Fiber 0g,
    • Sugars 11g),
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 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;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.