Impossibly Easy Mini Pumpkin Pies

  • Prep 10 min
  • Total 50 min
  • Servings 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

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.

Notes









Tips

 

Nutritional Information

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;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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