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.
-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
-1 cup whipped topping, if desired.
-plastic or wooden spatula.
-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.