Little Pumpkin Cups

2 Envelopes of whipped topping mix
1 c Milk
1 ts Vanilla
1 ts Cinnamon
1/2 ts Salt
1/4 ts Cloves
1/4 ts Ginger
1/4 ts Nutmeg
1/2 Can (16 oz) pumpkin
Candy corn

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.

Little Pumpkin Cups printer friendly version located here.
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