Ingredients

The following ingredients have 12 Servings
  • 2/3 cup white whole wheat flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 teaspoon pumpkin pie spice
  • 1 (15 oz) can of pumpkin puree
  • ½ cup sugar
  • ¼ cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup fat free half and half
  • 12 tablespoons fat free Reddiwhip (or other canned whipped cream)

Instruction

  • 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 together 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.