Mini Pumpkin Pies Recipe

Mini Pumpkin Pie Recipe Description

Here’s an easy-to-make seasonal recipe that’s certain to go into your personal recipe collection. We’re sure you’ll make this Mini Pumpkin Pie recipe often. Baked in a muffin cup, it’s the perfect individual portion. Now, who can resist the temptation to have a second helping!? The answer is no one can resist them. And, as a matter of fact, they will reach for seconds.

Yield: 12 mini pumpkin pies

Pumpkin Trivia: The largest pumpkin pie weighed 3,699 pounds and is 20 feet in diameter. More information and a picture

Mini Pumpkin Pie Ingredients

1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup Bisquick mix
1/2 cup sugar
3/4 cup evaporated milk
1 1/2 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
2 eggs
whipped topping

Directions How to Make Mini Pumpkin Pies Recipe

First, preheat the oven to 375° F.
Next, put all of the ingredients except the whipped cream into a medium mixing bowl.
Then, stir together until well-blended.
Put 12 paper baking cups into a muffin pan.
Pour 1/4 cup of the pumpkin pie mixture into the baking cups.
Bake in the oven for 30 minutes, or until the pies are golden brown and starting to pull away from the baking cups.
Allow to cool for 10-15 minutes.
Take the individual pies out of the muffin tin and place them on a cooling rack.
After it has cooled down, use a knife and carefully take off the paper muffin cup.
Finally, add a dollop of whipped cream on top of each pie just before serving.

Note: You can also serve it in a paper cup.

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