It’s unbelievable to me that it’s already Thanksgiving week and that Christmas is around the corner. In my case, Christmas is in my house already because I have two trees up already and sparkly decorations in every corner of the house. What can I say? I need all the joy I can get this year.
This month we are wrapping up Diabetes Awareness Month and it’s brought some fun opportunities my way like joining the Abbott team (they make Diabetes Type 1 supplies) in a virtual cooking class where I learned how to make these scrumptious low sugar mini pumpkin pies. This recipe is not mine but I did change one thing in it that made them a prettier single serving on your Thanksgiving table.
Don’t tell anyone they are low sugar because I promise you they’ll never know–they are that good!
Chef Devin Alexander, the author of “You Can Have It” virtually taught us how to make these in a livestream and I had never enjoyed a pumpkin pie so much! They are sweet, light & the perfect satisfying serving of dessert (my husband argues that the perfect serving are two of these mini pies). I hope you make them, love them and if you can, share with your family members.
This recipe is also great if you are having a small family and need a smaller dessert for no leftovers.
Low Sugar Mini Pumpkin Pies
These mini pumpkin pies are sweet, rich and the perfect dessert after any meal during the holidays. Tip: I like to double this recipe for 8 mini pie crusts.
Ingredients
- 4 mini pie crusts the original recipe uses 9 mini fillo shells but I like the presentation in the mini pie crusts a lot better
- 2 large egg whites
- 1/4 cup solid pumpkin puree
- 1 tspn maple syrup
- 1 tspn zero calorie sweetener I used 3 tspn Stevia for a sweeter pie
- 1 tspn brown sugar I use HEB brand no calorie brown sugar
- 1/2 tspn wholegrain out flour I used almond flour because I had no oat flour
- 1/4 tspn pumpkin pie spice plus 1/8 tspn more
- 1/4 tspn ground cinnamon
- 1/8 tspn baking powder
- 1/16 tspn salt
- 9 tspn whipped topping of choice I use sugar free Cool Whip
Instructions
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Preheat oven to 350 F. Line a baking sheet with nonstick foil and place fillo shells or pie crusts on baking sheet.
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In a bowl, using a whisk (I used a fork) mix the egg whites, pumpkin, maple syrup, swetener, maple syrup, brown sugar and flour together.
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Still using the whisk, stir in vanilla, pumpkin pie spice, cinammon, baking powder and salt. Mix until well combined.
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Divide filling among fillo shells/pie crusts.
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Bake pies for 10-15 minutes or until a toothpick inserted into the center comes out sticky (it shouldn't be runny but it shouldn't be dry).
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Allow them to cool to room temperature and add the whipped topping. Sprinkle with pumpkin pie spice.
I love using a cookie dough scooper to place snowball-like Cool Whip on my mini pumpkin pies.
