Mini Pumpkin Pies
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 147.9
- Total Fat: 4.3 g
- Cholesterol: 8.9 mg
- Sodium: 123.1 mg
- Total Carbs: 23.8 g
- Dietary Fiber: 2.3 g
- Protein: 4.8 g
View full nutritional breakdown of Mini Pumpkin Pies calories by ingredient
Introduction
Bake individual servings of pumpkin pie in your muffin tin!About 150 calories, 2 grams of fiber plus good for your heart Omega 3 fats.
Bake individual servings of pumpkin pie in your muffin tin!
About 150 calories, 2 grams of fiber plus good for your heart Omega 3 fats.
Number of Servings: 12
Ingredients
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*Graham Crackers, Honey Maid Low Fat 5 full sheets
3 tbs Ground flax meal
1 tbsp chopped walnuts
1 tbs Almonds, slivered
Butter, salted, (cold) 3 tbsp
*Libby Pumpkin Pure 1 can
*EggBeaters Original - 1/2 cup
*Carnation Fat Free Evaporated Milk, 12oz can
Brown Sugar, 2/3 cup
teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Directions
Preheat oven to 375
Place graham crackers, flax, nuts & cold butter (cut into small chunks) into food processor & pulse until crumbly.
Mix pumpkin, evap milk, eggbeaters, sugar & seasonings together.
Spray muffin tin w/non stick spray.
Scoop equal amounts of cracker mix into each muffin cup & press down with a small glass or measuring cup to flatten.
Pour equal amounts of pie filling into cups.
Bake about 30 minutes or until sides are set & filing jiggles slightly.
Let pies rest 10-15 minutes before removing from tins*
and serve.
*I find a silicon muffin pan works best as you can literally flip the cup inside out & just push the pie out without breaking any of the crust. If using a silicone pan, place on a cookie tray before baking for stability.
Number of Servings: 12
Recipe submitted by SparkPeople user ACTUALSCALE.
Place graham crackers, flax, nuts & cold butter (cut into small chunks) into food processor & pulse until crumbly.
Mix pumpkin, evap milk, eggbeaters, sugar & seasonings together.
Spray muffin tin w/non stick spray.
Scoop equal amounts of cracker mix into each muffin cup & press down with a small glass or measuring cup to flatten.
Pour equal amounts of pie filling into cups.
Bake about 30 minutes or until sides are set & filing jiggles slightly.
Let pies rest 10-15 minutes before removing from tins*
and serve.
*I find a silicon muffin pan works best as you can literally flip the cup inside out & just push the pie out without breaking any of the crust. If using a silicone pan, place on a cookie tray before baking for stability.
Number of Servings: 12
Recipe submitted by SparkPeople user ACTUALSCALE.
Member Ratings For This Recipe
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AMYLT82
