Mini Pumpkin Pie Recipe
Makes 30 mini pies
½ cup brown sugar, packed
2 teaspoons pumpkin pie spice
¼ teaspoon salt
¼ teaspoon vanilla
1-12 ounce can evaporated low-fat milk
2 large eggs
1-15 ounce can unsweetened pumpkin puree
2 packages mini fillo shells (30 shells)
Preheat oven to 350 F. Whisk sugar, pumpkin pie spice, salt, vanilla, evaporated milk, eggs, and pumpkin puree in a medium bowl until blended.
Open up mini fillo shells and fill each one with 1 tablepoon of the pumpkin pie mixture. Place filled fillo shells on a rimmed baking sheet and bake for 14-16 minutes until pumpkin is set. Serve when cooled.
You will have pie batter left over. You can freeze it for later use or fill ramekins or a casserole and bake it along side of the mini pumpkin pies. Eat like pudding.
These do not store well as the fillo dough loses its crunch after one day.
For one mini pie = 32 calories, 0.9 g fat, 0.2 g saturated fat, 4.9 g carbohydrates, 1.5 g sugar, 1.3 g protein, 0.2 g fiber, 40 mg sodium, 1 SmartPt
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