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Impossibly Easy Mini Pumpkin Pies

Name: Impossibly Easy Mini Pumpkin Pies
Prep time: 10 min
Total time: 50 min
Yield: 12
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

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Prep 10 min
Total 50 min
Servings 12

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Requiring just 10 minutes of prep, our Impossibly Easy Mini Pumpkin Pies topped with whipped topping are a wonderful fall or holiday dessert. Original Bisquick™ mix makes quick work of these easy mini pumpkin pies, leaving you with plenty of time to prep for your party or get dinner on the table.

By Betty Crocker Kitchens

Updated Sep 1, 2022

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

Make With

Bisquick

Steps

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.

Tips from the Betty Crocker Kitchens

tip 1
Store easy mini pumpkin pie bites covered in refrigerator.
tip 2
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.
tip 3
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.

Nutrition

90 Calories, 2g Total Fat, 2g Protein, 15g Total Carbohydrate, 11g Sugars

Nutrition Facts

Serving Size: 1 Mini Pie

Calories: 90

Calories from Fat: 20

Total Fat: 2g; 3%

Saturated Fat: 1g; 4%

Trans Fat: 0g

Cholesterol: 35mg; 11%

Sodium: 90mg; 4%

Potassium: 110mg; 3%

Total Carbohydrate: 15g; 5%

Dietary Fiber: 0g; 0%

Sugars: 11g

Protein: 2g

% Daily Value*:

Vitamin A: 70%; 70%

Vitamin C: 0%; 0%

Calcium: 6%; 6%

Iron: 4%; 4%

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

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

This mini pumpkin pie recipe seems too good to be true. It’s easy, delicious and will definitely be the cutest plate at your Thanksgiving table. Just prep for 10 minutes and pop these minis in the oven—easy as pie! With tons of pumpkin pie recipes to choose from, we suggest using this version as a fun on-the-go treat or as a yummy holiday sweet that’ll still leave room for your other favorite desserts—no need to resist all the apple and pecan pies sitting on the table. And when a mini pie just won’t cut it, Betty’s got all the tips you need to pull off the perfect pumpkin pie.