Well you don't have to buy any expensive mix for my version! Just for fun (and also because pumpkins seem to be the in thing right now)' here's a recipe for some delicious little treats.
This is what you're gonna need. . . Recipe in 2 parts!
In a big bowl just mix together the following, then cut in 8 ounces of butter until it looks like fine breadcrumbs.
Take 1 cup and use it for this recipe. The rest goes in the freezer. Use it for biscuits, pancakes, etc.
5 cups flour
2 Tbs sugar
1 tsp salt
1/4 cup baking powder
The Main Recipe
1/2 cup sugar
2 tsps pumpkin pie spice
1 can (15 ozs) plain canned pumpkin (NOT canned pie mix)
2 Tbs soft butter
1 tsp vanilla
3/4 cup evaporated milk.
Preheat your oven to 350° F. Use a muffin pan, or my fancy silicone moulds that I just love! Grease muffin pans lightly. You can use paper cups in the muffin pans. The silicone moulds need no prep at all.
With a whisk, mix first three dry ingredients in a large bowl.
Mix all the other ingredients together in another bowl, then pour liquid into the dry ingredients.
Fill the pans 3/4 full, and bake about 25 minutes, less for small muffins.
These are little pumpkin pies, so let them cool right in the pan, then refrigerate for 2 hours to 2 days ahead for your Halloween dessert. Don't forget the whipped cream!