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Low Sugar Mini Pumpkin Pies

These mini pumpkin pies are sweet, rich and the perfect dessert after any meal during the holidays. Tip: I like to double this recipe for 8 mini pie crusts.

Cuisine Dessert, Low Sugar, Thanksgiving
Servings 4
Author Devin Alexander

Ingredients

  • 4 mini pie crusts the original recipe uses 9 mini fillo shells but I like the presentation in the mini pie crusts a lot better
  • 2 large egg whites
  • 1/4 cup solid pumpkin puree
  • 1 tspn maple syrup
  • 1 tspn zero calorie sweetener I used 3 tspn Stevia for a sweeter pie
  • 1 tspn brown sugar I use HEB brand no calorie brown sugar
  • 1/2 tspn wholegrain out flour I used almond flour because I had no oat flour
  • 1/4 tspn pumpkin pie spice plus 1/8 tspn more
  • 1/4 tspn ground cinnamon
  • 1/8 tspn baking powder
  • 1/16 tspn salt
  • 9 tspn whipped topping of choice I use sugar free Cool Whip

Instructions

  1. Preheat oven to 350 F. Line a baking sheet with nonstick foil and place fillo shells or pie crusts on baking sheet.

  2. In a bowl, using a whisk (I used a fork) mix the egg whites, pumpkin, maple syrup, swetener, maple syrup, brown sugar and flour together.

  3. Still using the whisk, stir in vanilla, pumpkin pie spice, cinammon, baking powder and salt. Mix until well combined.

  4. Divide filling among fillo shells/pie crusts.

  5. Bake pies for 10-15 minutes or until a toothpick inserted into the center comes out sticky (it shouldn't be runny but it shouldn't be dry).

  6. Allow them to cool to room temperature and add the whipped topping. Sprinkle with pumpkin pie spice.