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Mini-Pumpkin Pies

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Recipe

 

Yield

servings

Prep

30 min

Cook

30 min

Ready

60 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
16 ounces canned pumpkin purée
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8 ounces cream cheese
softened
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¼ teaspoon vanilla extract
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3 large eggs
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¾ cup sugar
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½ cup biscuit baking mix (bisquick)
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1 ½ teaspoons pumpkin pie spice

Ingredients

Amount Measure Ingredient Features
462.4 ml/g canned pumpkin purée
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231.2 ml/g cream cheese
softened
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1.3 ml vanilla extract
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3 large eggs
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177 ml sugar
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118 ml biscuit baking mix (bisquick)
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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℃).



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 254g (9.0 oz)
Amount per Serving
Calories 44349% from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 14g 71%
Trans Fat 0g
Cholesterol 222mg 74%
Sodium 230mg 10%
Total Carbohydrate 16g 16%
Dietary Fiber 4g 14%
Sugars g
Protein 21g
Vitamin A 393% Vitamin C 9%
Calcium 10% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
 

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