Skip to Content
FR
Menu

Impossibly Easy Mini Pumpkin Pies

  • Save Recipe
  • Prep 10 min
  • Total 50 min
  • Servings 12
  • Save
  • Pinterest
  • Facebook
  • Email
  • Print
Ready to make?
  • Save
  • Share
  • Keep Screen On
Ready in 50 minutes, these delicious mini pumpkin pies topped with whipped topping are a wonderful dessert – that’s made using Original Bisquick™ mix.
Aug 18, 2017

Ingredients

  • 1 cup canned pure 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

  • 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.

Expert Tips

  • Tip 1
    Trademarks referred to herein are the properties of their respective owners.

Nutrition Information

90 Calories, 2g Total Fat, 2g Protein, 15g Total Carbs

Nutrition Facts

Serving Size: 12 mini pies
Calories
90
Total Fat
2g
Saturated Fat
1g
Trans Fat
0g
Cholesterol
35g
Sodium
90mg
Total Carbs
15g
Dietary Fiber
0g
Protein
2g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
© 2023 ®/TM General Mills All Rights Reserved