Pumpkin pie one of those classic recipes that will never go out of style…So I figured why not put my own Dashing Dish spin on it, by not only making it ‘figure friendly’, but also making it bite size!
Wonton wrappers are the ‘crust’ to these mini pumpkin pies. They serve as the perfect little cups to hold the smooth and creamy pumpkin pie filling. Finally, you can enjoy your pumpkin pie one bite-sized portion at a time in a healthier way!
Ingredients:
Pumpkin Pies:
- 1/2 cup egg whites
- 1/2 cup pumpkin
- 1 tsp pumpkin pie spice
- 1 cup sweetener of choice (or 1 tsp stevia)
- 1/2 cup cottage cheese
- 12 wonton wrappers
Optional Whipped Topping:
- 1 cup (or 1/2 8oz container) light cool whip topping
Method:
1. Preheat oven to 350 degrees. Coat 12 count muffin tin with non-stick cooking spray.
2. Blend all of the ingredients for pumpkin pie filling (everything except for wonton wrappers) in a blender until smooth. Press 1 wonton wrapper into each prepared muffin tin.
3. Pour pumpkin pie filling into each wonton wrapper, distributing evenly between the 12 muffin tins.
4. Bake in pre-heated oven 12-15 minutes, or until pumpkin filling is set, and wonton wrappers become slightly golden brown. When completely cooled, place whipped topping in a large ziplock bag, and snip off one of the corners. Pipe whipped topping onto each pumpkin pie just before serving.
5. Sprinkle a dash of cinnamon over the top if desired. Enjoy!
Note: Store these mini pumpkin pies in the fridge until ready to serve.
Enjoy! Love Katie
Servings: 12 mini pumpkin pies
Calories: 36 calories each
Weight Watchers Points Plus Value: 1 point with or without whipped topping
Enjoy this post? Please share it!
This post was written by Katie Farrell, the creator of Dashing Dish. Want to share Dashing Dish recipes with your friends and family? Click the ‘like’ or tweet button to the right and spread the love! Thanks so much and God Bless!
