Mini Pumpkin Pies
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Mini Pumpkin Pies calories by ingredient
Introduction
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. 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.
Number of Servings: 12
Ingredients
-
1 15 oz can Pumpkin Puree (or 2 cups fresh)
3 Large Eggs
3/8 c. Splenda Brown Sugar Blend
1 12 oz can Fat Free Condensed Milk
2 tsp. Pumpkin Pie Spice
12 sheets Phyllo Dough
Directions
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.
