I made these for the little party we had a few weeks ago and I gotta say, you HAVE to make these. Especially if you’re planning a fall party of any sorts. I love that they don’t involve plates or forks to eat. Plus they are so tasty. I’m thinking I might just make a batch for fun next month. I’m partial to the ones with chocolate chips with a little whip cream on top but even plain, they are delicious!
I got the recipe from Tidy Mom here but made a few changes. I don’t like to buy Bisquick mostly because it just ends up going bad on me so I did a little substitute. Also, I doubled the recipe and used apple sauce in place of some of the eggs. I didn’t have enough eggs so you don’t have to make that exchange but I feel like it makes it a little more healthy without changing the flavors at all. As far as using cupcake liners, this isn’t necessary either. I only did that because I have one muffin tin and didn’t want to have to clean it out between batches.
If you end up making these, let me know how they turned out!
Mini Pumpkin Pie
adopted from Tidy Mom
Makes 24 mini pies
2 cups of pumpkin [16oz]
1 cup of flour
1 ½ tsp of baking powder
¼ tsp salt
1 tbsp butter
½ cup of sugar
½ cup of brown sugar
1 ½ cup of evaporated milk [12 oz]
3 tsp of pumpkin pie spice
3 tsp vanilla
½ cup of unsweetened apple sauce [or 2 eggs]
optional: Chocolate chips, whipped cream
1.Preheat oven to 350° and line muffin tin with liners.
2. Combine all ingredients and mix well.
3. Pour equal amounts of batter into each liner. If desired, place a few chocolate chips on top of each pie.
4. Bake 20-30 minutes or until golden brown.
5. Allow to cool and serve with whipped cream.
These can either be placed in the fridge and served cold or left out at room temperature. I preferred them at room temperature but it just depends on how you like your pumpkin pie. How cute are the little jack-o-lantern looking ones!