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.
Preheat oven to 350 F. Line a baking sheet with nonstick foil and place fillo shells or pie crusts on baking sheet.
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.
Still using the whisk, stir in vanilla, pumpkin pie spice, cinammon, baking powder and salt. Mix until well combined.
Divide filling among fillo shells/pie crusts.
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).
Allow them to cool to room temperature and add the whipped topping. Sprinkle with pumpkin pie spice.