Mini-Pumpkin Pies
Yield
servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
canned pumpkin purée
|
|
| 8 | ounces |
cream cheese
softened |
|
| ¼ | teaspoon |
vanilla extract
|
|
| 3 | large |
eggs
|
|
| ¾ | cup |
sugar
|
|
| ½ | cup |
biscuit baking mix (bisquick)
|
*
|
| 1 ½ | teaspoons |
pumpkin pie spice
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
canned pumpkin purée
|
|
| 231.2 | ml/g |
cream cheese
softened |
|
| 1.3 | ml |
vanilla extract
|
|
| 3 | large |
eggs
|
|
| 177 | ml |
sugar
|
|
| 118 | ml |
biscuit baking mix (bisquick)
|
*
|
| 7.5 | ml |
pumpkin pie spice
|
Directions
Mix all ingredients until smooth.
Line muffin tin with paper liners or spray wi th PAM.
Pour batter in each tin, ¾ full. Bake for 30 at 350℉ (180℃).
