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