Portion Control Pumpkin Pie
- Minutes to Prepare:
- Minutes to Cook:
- 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 FILLING1 can pumpkin puree (One Pie)1 can evaporated skim milk2 eggs2/3 cup packed brown sugar1 tsp pure vanilla extract1.5 tsp pumpkin pie spiceTOPPING3/4 cup fat free greek yogurt (Brown Cow Plain used for calorie calculation)1/4 cup pure maple syrup
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.
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.
Nutritional Info 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
Member Reviews