4 years ago

Easy Mini Pumpkin Pies

You can make these
delicious Mini Pumpkin Pies using a muffin pan … in less than 50 minutes.

Serve them for
breakfast, snack or dessert with a dollop of whipped topping. Everyone will
gobble them up!

Mini Pumpkin Pies


  • 1 cup canned
    pumpkin (not pumpkin pie mix)
  • ½ cup Original
    Bisquick mix
  • ½ cup sugar
  • ¾ cup evaporated
  • 1½ teaspoons Lunds
    & Byerlys Pumpkin Pie Spice
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 cup frozen
    (thawed) whipped topping, if desired


  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 ¼ 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.

Recipe adapted from Betty