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Mini Pumpkin Pies

I adapted this recipe to be lower fat and less calories than one I found online, and made them in a muffin tin for portion control. The only thing I didn't reduce was the eggs, but that was just so the pies could have that complete protein. If you're watching fat or cholestoral, feel free to substitute 6 egg whites! I chose phyllo dough for its natural lightness while remaining flaky and delicious.

These may seem very cupcake-like, but they're still best enjoyed with a fork as they will be quite soft inside! Serve plain or with some low fat whipped cream or vanilla ice cream for a special treat.

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