Little Pumpkin Cups Recipe
Yield: 12 servingsRecipe by luhu.jp
Ingredients:
2 Envelopes: of whipped topping,
1/4 tsp: Cloves,
Mix,
1/4 tsp: Ginger,
1 cup: Milk,
1/4 tsp: Nutmeg,
1 tsp: Vanilla,
1/2 Can: , (16 oz) pumpkin
1 tsp: Cinnamon,
Candy corn,
1/2 tsp: Salt,
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
Source from luhu.jp
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
Source from luhu.jp