Recipe: Impossibly Easy Mini Pumpkin Pies (using muffin pan, Bisquick recipe)

IMPOSSIBLY EASY MINI PUMPKIN PIES

"Ready in 50 minutes, these delicious mini pumpkin pies topped with whipped topping are a wonderful dessert - that's made using Original Bisquick mix."

1 cup canned pure pumpkin (not pumpkin pie mix)
1/2 cup Original Bisquick Baking Mix
1/2 cup sugar
3/4 cup evaporated milk
1 1/2 teaspoons pumpkins pie spice
1 teaspoon vanilla
2 eggs
1 cup frozen (thawed) whipped topping (optional, for serving)

Heat oven to 375 degrees F. Spray 12 regular-size muffin cups with cooking spray.

In medium bowl, stir all ingredients except whipped topping until blended. Pour 1/4 cup of mixture into each muffin cup.

Bake about 30 minutes or until muffin tops are golden brown and edges are starting to pull away from sides of pan. Cool 10 minutes.

With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer.

Serve with 1 generous tablespoonful whipped topping. Refrigerate leftovers.

Makes 12
Adapted from source: Betty Crocker