Mini Pumpkin Pies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 15 oz can Pumpkin Puree (or 2 cups fresh)3 Large Eggs3/8 c. Splenda Brown Sugar Blend1 12 oz can Fat Free Condensed Milk2 tsp. Pumpkin Pie Spice12 sheets Phyllo Dough
Preheat oven to 325.
Divide thawed phyllo into stacks of 4 sheets. Cut each stack into quarters and stuff the 12 quarters into a greased 12-muffin tin.
Combine the rest of the ingredients in large mixing bowl and beat until smooth. Pour into each phyllo dough cup until level with the edge of the muffin tin.
Bake at 325 for 45 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool before attempting to remove from muffin tin.
Number of Servings: 12
Recipe submitted by SparkPeople user JE_DEVIENS_MOI.
Divide thawed phyllo into stacks of 4 sheets. Cut each stack into quarters and stuff the 12 quarters into a greased 12-muffin tin.
Combine the rest of the ingredients in large mixing bowl and beat until smooth. Pour into each phyllo dough cup until level with the edge of the muffin tin.
Bake at 325 for 45 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool before attempting to remove from muffin tin.
Number of Servings: 12
Recipe submitted by SparkPeople user JE_DEVIENS_MOI.
Nutritional Info Amount Per Serving
- Calories: 153.8
- Total Fat: 2.7 g
- Cholesterol: 53.1 mg
- Sodium: 110.4 mg
- Total Carbs: 25.4 g
- Dietary Fiber: 3.3 g
- Protein: 6.1 g