Mini Pumpkin Pies

Perfect for your Halloween event or Thanksgiving table - adorable mini pumpkin pies that are delicious.

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.

Mini Pumpkin Pies

Fall means pumpkins and all the recipes you can find to use this fabulous gourd. Did you know pumpkin is classified as a fruit?
We also like the many pie recipes in Tastes & Treasures cookbook.

Mini Pumpkin Pies:

Ingredients:
2 Refrigerated ready-to-roll pie crust

1/2 Cup of Sugar

8 oz. Cream Cheese (room temperature)

1 Cup of Canned Pumpkin

1 teaspoon of Vanilla

3 eggs

1 teaspoon pumpkin pie spice

Whipped Cream

Directions:

Pre-heat oven to 425.

Mix sugar, pumpkin, vanilla, eggs, cream cheese & pumpkin spice until smooth.

Roll dough. Using a bowl or 4 inch round cookie cutter, cut out 12 circles from your 2 9-inch pie crust doughs.

Place each circle into a pre-greased muffin tin. Press them in, letting the sides come up for a fun look. Score the bottom of your dough with a fork to keep the crust from bubbling up as it cooks.

Pour your filling into each muffin tin cup. Fill them to the very top.

Bake at 425 for 15 minutes. Then turn your heat down to 350 and bake them for 25-30 minutes. 

Let these cool on a wire rack for a couple of hours to let the pumpkin filling set.

Add a dollop of whipped cream if desired.

Thanks to Southern Gals for the recipe.