Little pumpkin cups

12 servings

Ingredients

Quantity Ingredient
2 Envelopes of whipped topping
Mix
1 cup Milk
1 teaspoon Vanilla
1 teaspoon Cinnamon
½ teaspoon Salt
¼ teaspoon Cloves
¼ teaspoon Ginger
¼ teaspoon Nutmeg
½ Can (16 oz) pumpkin
Candy corn

Directions

Line 12 muffin cups with baking cups. Prepare the topping mix as directed on envelopes using total of 1 cup of milk and tspvanilla - except add spices before beating fold in pumpkin.

Divide the mixture among the paperlines muffin cups. Decorate each serving with candy corn. Refrigerate as long as 2 hrs. or freeze as long as 8 hrs. and remove to refrigerator 1 hr. before serving.

Submitted By SUE TOLENE On 09-23-95

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