MINI MARSHMALLOW-PUMPKIN PIES
Crushed gingersnap cookies are the base for these mini muffin tin pumpkin pies. Finish by topping them with toasted marshmallows and pecans.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups; spray paper cups with cooking spray.
- In medium bowl, mix crushed cookies and melted butter until well blended. Press mixture in bottoms and up sides of paper cups.
- In large bowl, beat pumpkin, brown sugar, pumpkin pie spice, salt, whipping cream and eggs with whisk until smooth. Spoon evenly into crusts.
- Bake 25 minutes. Sprinkle marshmallows and pecans evenly over pies. Bake 8 minutes longer or until marshmallows are toasted. Cool 10 minutes. Remove from pans. Serve warm or chilled. Store tightly covered in refrigerator.
Nutrition Facts : Calories 190, Carbohydrate 22 g, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 135 mg
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