Ann Guzzetta ’17

Mini Pumpkin Pies:

This Thanksgiving, substitute the traditional pie for miniature ones. The family is sure to be stuffed like a turkey with these bite-sized, mini pumpkin pies. Plates will be cleared faster than ever with this untraditional dessert.

Ingredients/Tools Needed:

-1 cup of canned pumpkin

-½ cup Original Bisquick® mix

-½ cup sugar

-¾ cup evaporated milk

-1 ½ teaspoons pumpkin pie spice

-1 teaspoon vanilla

-2 eggs

-1 cup whipped topping, if desired.

-cooking spray

-muffin pan

-bowl

-plastic or wooden spatula.

-measuring utensil.

-cooling rack

-knife

Instructions:

-Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.

-In medium bowl, stir all ingredients 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 a thin knife, loosen the sides of the pies and remove them from the pan

-Let them cool ten minutes then serve with 1 generous tablespoon of whipped topping.