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Impossibly Easy Mini Pumpkin Pies

 45 Ratings
46 Comments
  • Prep Time 10 min
  • Total Time 50 min
  • Servings 12
  • Save
    738
  • Pinterest
    419
  • Print
    6K

Ready in 50 minutes, these delicious mini pumpkin pies topped with whipped topping are a wonderful dessert – that’s made using Original Bisquick® mix.

Ingredients

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 Cool Whip™ frozen whipped topping, thawed, if desired

Directions

  • 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Mini Pie
Calories
86.8
Calories from Fat
20
% Daily Value
Total Fat
3.2g
5%
Saturated Fat
1.7g
9%
Trans Fat
0g
Cholesterol
39.4mg
13%
Sodium
30.2mg
1%
Total Carbohydrate
12.4g
4%
Dietary Fiber
0.6g
2%
Sugars
11.1g
Protein
2.5g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
2%
2%
Calcium
5.80%
6%
Iron
2.80%
3%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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