You will be the favorite at the party with this Easy Mini Pumpkin Pies Recipe
Fall brings chilly sweater weather, scary movies and pumpkin flavored everything. One of our favorite recipes for the Fall (and Winter, Spring and Summer) is this easy mini pumpkin pies recipe. It’s delicious and they’re so mini you’ll feel like there’s no calories!
Easy Mini Pumpkin Pies Recipe
What You’ll Need:
1 cup canned pumpkin
1/2 cup Bisquick (Original) mix
3/4 cup evaporated milk
1/2 cup sugar
1 1/2 teaspoons pumpkin pie spice
1 teaspoon of vanilla
A Sprinkle of Nutmeg
1 cup thawed Cool Whip
Pre-heat your oven to 375° F. Spray 12 regular-size muffin cups with your choice of butter or non-stick cooking spray.
In a medium bowl, add 1 cup of canned pumpkin, 1/2 cup Bisquick (Original) mix, 3/4 cup of evaporated milk, 1/2 cup sugar, 1 & 1/2 teaspoons of pumpkin pie spice, 2 eggs and 1 teaspoon of vanilla. Stir the mixture until well blended. Pour 1/4 cup of mixture into each muffin cup.
Bake for about 30 minutes or until muffin tops are golden brown. Let cool for about 10 minutes. With a thin knife, loosen the sides of the mini 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. Add a sprinkle of nutmeg to each mini pumpkin pie.
This Easy Mini Pumpkin Pies recipe is sure to become a favorite for you. Let us know what you think in the comments!