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Pumpkin Pie Bites Recipe

Pumpkin is high in fiber, low in calories and delicious in pies. The gourd packs an abundance of disease-fighting nutrients, too, including potassium, vitamin A and carotenoids. And our pumpkin pie recipe has less sugar and fat than the traditional one, but trust us, it’s perfection all the same.

Mini Pumpkin Pies

Photo by Perry Santanachote

Pumpkin Pie Bites Recipe

Yields 48

Prep time: 20 minutes
Cook time: 35 minutes

The Skinny

Per pie:

  • 92 cal
  • 5.5 g fat (1 g sat)
  • 10 g carbs
  • 98 mg sodium
  • .5 g fiber
  • 1.5 g protein

Ingredients

For the crust:
4 refrigerated ready-to-roll pie crusts
3-inch cookie cutter
1 large egg white, lightly beaten

For the filling:
3/4 cup packed brown sugar
1 3/4 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 (12-ounce) can evaporated low-fat milk
2 large egg whites
1 large egg
1 (15-ounce) can unsweetened pumpkin

Preparation

  1. Position oven rack to lowest position. Preheat oven to 350°.
  2. Roll out two sheets of dough and use the cookie cutter to cut 24 circles (you may need to re-roll scraps). Gently press each circle into the molds of 24-cup mini muffin tray, leaving a 1/4-inch crust on top. Brush egg whites on the edges of each pie.
  3. To prepare filling, whisk together first 6 ingredients in a large bowl. Add pumpkin, and beat until smooth.
  4. Spoon pumpkin mixture into each crust. Bake for 16-18 minutes.
  5. Remove pies and cool completely on wire rack. Repeat with the rest of the pie dough and filling.

 

Mini Pumpkin Pies

Photo by Perry Santanachote

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