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610

Impossibly Easy Mini Pumpkin Pies

Prep 10 min
Total 50 min
Servings 12

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

Ingredients

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

teaspoon vanilla

eggs

cup Cool Whip™ frozen whipped topping, thawed, if desired

Steps

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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 Facts

Serving Size: 1 Mini Pie

Calories: 90
Calories from Fat: 20

% Daily Value

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;