Little pumpkin cups
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Recipe by: petoussia
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
2 Envelopes of whipped topping 1/4 ts Cloves
Mix 1/4 ts Ginger
1 c Milk 1/4 ts Nutmeg
1 ts Vanilla 1/2 Can (16 oz) pumpkin
1 ts Cinnamon Candy corn
1/2 ts Salt
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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