PUMPKIN DIP     {1} 15 oz can of pumpkin   {1} 5 oz box of instant vanilla pudding {just the powder, don't make the pudding}  {1} 16 oz container of cool whip  {low fat}  {1} small pumpkin  {1/2} tbl Pumpkin Pie Spice  {1/2} tbl Cinnamon

PUMPKIN DIP {1} 15 oz can of pumpkin {1} 5 oz box of instant vanilla pudding {just the powder, don't make the pudding} {1} 16 oz container of cool whip {low fat} {1} small pumpkin {1/2} tbl Pumpkin Pie Spice {1/2} tbl Cinnamon

Mini Pumpkin Pies. Built-in portion control! Make multiple varieties (apple, chocolate, etc.) so that everyone gets a little taste.  Bake your muffin tin pumpkin pies at 425* for 15 minutes. Then turn your heat down to 350* and bake them for 25-30 minutes. (This is 15-20 minutes less than a regular pie)

Mini Pumpkin Pies. Built-in portion control! Make multiple varieties (apple, chocolate, etc.) so that everyone gets a little taste. Bake your muffin tin pumpkin pies at 425* for 15 minutes. Then turn your heat down to 350* and bake them for 25-30 minutes. (This is 15-20 minutes less than a regular pie)

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