Mini Pumpkin Pies Recipe
Mini Desserts, Mega FlavorWe'd like to invite you to pause for a moment and feast your eyes upon the adorableness of these petite pies. Seriously. LOOK AT THEM. And as cute as they are, they're even more delicious. Make a batch ASAP. Click to see them in action!
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
Cook: 10 minutes
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 (like Truvia)
1 tsp. vanilla extract
1/2 tsp. pumpkin pie spice
1/2 tsp. cinnamon
Optional toppings: light whipped topping, additional cinnamon
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.
MAKES 12 SERVINGS
Chew on this:
It's National Sausage Pizza Day, October 11th. Here's a tasty personal pizza, complete with a vegetarian option!
Pass the dessert! Click "Send to a Friend," so all your pals enjoy some sweets…
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