Impossibly Easy Mini Pumpkin Pies

Name: Impossibly Easy Mini Pumpkin Pies
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 12
Cuisine: Global
Ingredients: 237 milliliters canned pumpkin (not pumpkin pie mix); 2 eggs; 177 milliliters evaporated milk; 2 teaspoons pumpkin pie spice; 118 milliliters sugar; 1 teaspoon vanilla; 237 milliliters Cool frozen whipped topping, thawed, if desired; 118 milliliters Original mix

This gluten free recipe serves 12. One serving contains 87 calories, 2g of protein, and 3g of fat. Head to the store and pick up vanilla, eggs, cool whipped topping, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 50 minutes.

Instructions

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

Ingredients you will need

Cooking Spray

Equipment you will use

Muffin Liners

Oven

In medium bowl, stir all ingredients except whipped topping until blended.

Ingredients you will need

Whipped Topping

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Bowl

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.

Ingredients you will need

Whipped Topping

Equipment you will use

Wire Rack