![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUT3TETsGP_qvYOcIO77yj3DVcsBb4tjlV4q_mXnLM9pmu0jEYLT1a-YwFqO22aOObQgSsPHDLbDX9GW6pmElFHemAvtK0BaOLm1rpi38ruIG-7LGIcXBxS3-legO1Z-t8A4bwtMotKNCj/s320/mini+pumpkin-pies.jpg)
Ingredients:
12 small square wonton wrappers (often stocked with the tofu in the refrigerated section of the supermarket)
3/4 cup canned pure pumpkin
3/4 cup light/low-fat ricotta cheese
3 packets no-calorie sweetener
1 tsp. vanilla extract
1/2 tsp. pumpkin pie spice
1/2 tsp. cinnamon
Dash salt
Optional toppings: light whipped topping, additional cinnamon
Directions:
Preheat oven to 350 degrees. Spray a 12-cup muffin pan with nonstick spray.
Place a wonton wrapper into each cup of the muffin pan. Press it into the bottom and up along the sides.
Lightly spray wrappers with nonstick spray. Bake until lightly browned, about 8 minutes.
Meanwhile, thoroughly mix remaining ingredients in a medium bowl.
Spoon pumpkin mixture into wonton cups, about 2 tbsp. each.
1/12th of recipe (1 mini pie): 41 calories, 0.5g total fat (0.5g sat fat), 67mg sodium, 6g carbs, 1g fiber, 1.5g sugars, 2g protein
MAKES 12 SERVINGS
Thanks to Hungry Girl for the recipe and stats.