Impossibly Easy Mini Pumpkin Pies
Hi...
I am taking these for potluck at church tonight. ... of course Shawn and I had to split one to make sure they were ok!! They are delicious! .... Now you can have a little bite of pumpkin pie anytime of year .... and so easy to make and just the right size!
They were so good that I made two batches to take tonight!!
Enjoy!
Ready in 50 minutes, these delicious mini pumpkin pies topped with whipped topping are a wonderful dessert that’s made using Original Bisquick ® mix.
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 frozen (thawed) whipped topping, if desired
• Heat oven to 375°F.
• Spray 12 regular-size muffin cups with cooking spray.
• In medium bowl, stir all ingredients except whipped topping until blended.
• Pour 1/4 cup of mixture into each muffin cup.
• 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.
Makes 12 mini pies
Recipe source:
http://www.bettycrocker.com/recipes/...c-0696cd74887e