Easy Pumpkin Pies

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  • Makes: 12 servings
  • Serving Size: 1 cupcake
  • Start to Finish: 1 hr

Easy Pumpkin Pies

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Directions

  1. Prepare frosting mix according to package directions or prepare Sweetened Whipped Cream Frosting (recipe below). Stir 1/2 teaspoon ground cinnamon and several drops orange food coloring into 1-1/2 cups of the frosting. Use to frost twelve 2-1/2-inch cupcakes. Sprinkle frosted cupcakes with crushed graham crackers. Spoon a small dollop of the remaining frosting on the top of each cupcake. If desired, sprinkle with additional cinnamon and/or ground nutmeg.

Sweetened Whipped Cream Frosting

Directions

  1. In a large saucepan bring about 1 inch water to boiling over high heat. Meanwhile, in a 1-cup heatproof glass measuring cup combine cold water and unflavored gelatin. Let stand for 2 minutes. Place measuring cup in the saucepan of boiling water. Cook and stir about 1 minute or until the gelatin is completely dissolved. Remove measuring cup from water; set aside. Cool for 5 minutes. In a chilled large mixing bowl beat whipping cream and sugar with the chilled beaters of an electric mixer on medium speed while gradually drizzling the gelatin mixture over the cream mixture. Continue beating the cream mixture until stiff peaks form (tips stand straight). Makes 4 cups.
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Nutrition Facts (Easy Pumpkin Pies)

  • Per serving:
  • 234 kcal ,
  • 12 g fat
  • (8 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 63 mg chol. ,
  • 143 mg sodium ,
  • 28 g carb. ,
  • 17 g sugar ,
  • 3 g pro.
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