Crustless Mini Pumpkin Pies
Community Posted Recipe
Cook time: 20 min
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2/3 cup(s) white whole wheat flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp table salt
2 tsp pumpkin pie spice
15 oz canned pumpkin
1/4 cup(s) packed light brown sugar
1/2 cup(s) sugar
2 item(s) egg(s)
1 tsp vanilla extract
3/4 cup(s) fat-free half-and-half
24 tbsp Reddi Wip Dairy Whipped Topping, Fat Free
- Preheat the oven to 350. Line 12 muffin cups with cupcake liners and lightly mist the inside of the liners with cooking spray.
In a medium bowl, combine the flour, baking powder, baking soda, salt and pumpkin pie spice and whisk or stir together to combine.
In a large bowl, combine the pumpkin, sugar, brown sugar, eggs, vanilla and half and half and stir or whisk together until thoroughly combined. Add the dry ingredients and continue to whisk togehter until smooth and combined.
Fill the muffin liners evenly with the batter and bake for 20 minutes. Let cool in the pan and then transfer to the refrigerator to chill. The pies will deflate a bit as they cool. Serve chilled with a spray of whipped cream on each mini pie.
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