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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 131.0
  • Total Fat: 1.1 g
  • Cholesterol: 36.8 mg
  • Sodium: 69.7 mg
  • Total Carbs: 26.3 g
  • Dietary Fiber: 1.8 g
  • Protein: 5.5 g

View full nutritional breakdown of Portion Control Pumpkin Pie calories by ingredient
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Portion Control Pumpkin Pie

Submitted by: ANNEROUSSEAU

Introduction

These are baked in muffin tins for portion control. Instead of a traditional crust, the crust is made from crushed cereal (whatever you have on hand). These are baked in muffin tins for portion control. Instead of a traditional crust, the crust is made from crushed cereal (whatever you have on hand).
Number of Servings: 12

Ingredients

    CRUST:
    3/4 cup cereal (any kind) crushed. For calorie calculation, this was 1/4 cup of Fiber One, 1/4 cup of Post Frosted Shredded Wheat, and 1/3 cup Cheerios.

    PIE FILLING
    1 can pumpkin puree (One Pie)
    1 can evaporated skim milk
    2 eggs
    2/3 cup packed brown sugar
    1 tsp pure vanilla extract
    1.5 tsp pumpkin pie spice

    TOPPING
    3/4 cup fat free greek yogurt (Brown Cow Plain used for calorie calculation)
    1/4 cup pure maple syrup

Directions

Makes 12 servings in individual muffin tins.

Bake in a muffin tin at 375
Spray a nonstick muffin tin with cooking spray.

Crush up some cereal - whatever you have on hand. I used a combination of shredded wheat, fiber one, cheerios, and some kind of flake. Crush up about 3/4 cup and divide it up among the 12 cups. That's your crust.

For the filling: 2 eggs, 1 can of pumpkin puree (I use One-Pie...be sure it's just pure pumpkin, not a pumpkin pie filling), one can of fat-free evaporated milk, 2/3 cup packed brown sugar, 1.5 tsp pumpkin pie spice and 1 tsp vanilla extract. Pour into the cups. Bake 30 to 35 minutes (sides will be set and the filling jiggles a bit). Let the "pies" rest for 10-15 minutes before removing from the muffin tin. Just slide a knife around the cup and gently lift/slide onto a plate.

For the topping: 3/4 cup fat free greek yogurt (it's just like regular yogurt only it's strained to remove most of the whey, so it's thicker), 1/4 cup pure maple syrup (from NH of course!). Top each pie with a dollup of the maple yogurt when you are ready to serve.


Number of Servings: 12

Recipe submitted by SparkPeople user ANNEROUSSEAU.






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