Pumpkin Pie Minis Recipes
IMPOSSIBLY EASY MINI PUMPKIN PIES
Ready in 50 minutes, these delicious mini pumpkin pies topped with whipped topping are a wonderful dessert - that's made using Original Bisquick® mix.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 12
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 90, Carbohydrate 15 g, Cholesterol 35 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Mini Pie, Sodium 90 mg, Sugar 11 g, TransFat 0 g
MINI PUMPKIN PIES WITH GRAHAM CRACKER CRUST RECIPE
These mini pumpkin pies are kid friendly and perfect for a holiday party!
Provided by Elyse Ellis
Categories Dessert
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- In a large mixing bowl, whisk together pumpkin, milk, eggs, sugar, salt, cinnamon, ginger and cloves until smooth.
- Using a 1/4 measuring cup, pour pumpkin mixture into shells.
- Place filled shells on a baking sheet.Bake for 25-30 minutes, or until centers of pies are set up.
Nutrition Facts : Calories 189 kcal, Carbohydrate 15 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 31 mg, Sodium 113 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving
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