Thanksgiving Perfect Pumpkin Pie-lets

Thanksgiving Perfect Pumpkin Pie-lets
Source: You Can Have It!. Recipe Credit: . Photo Credit: Mittera.
Summary

These mini pumpkin pie treats from celebrity chef Devin Alexander are perfect for the holidays. And at just 100 calories and 13 grams of carb per serving, “You Can Have It!”

This version of the recipe calls for sugar-free whipped topping, but Devin's original uses her Devinly Whipped Topping, which you can find in her cookbook, You Can Have It!

This recipe is part of our Diabetes-Friendly Thanksgiving Meal Plan and has been modified to make 10 servings. The original recipe makes 3 servings and can be found here.

  • Prep time
    10 min
  • Cook time
    15 min
  • Servings
    10 Servings
  • Serving size
    3 pie-lets
Nutrition Facts

Nutrition Facts

10 Servings

  • Serving Size
    3 pie-lets
  • Amount per serving Calories 100

  • Total Fat 3g
    • Saturated Fat 0g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 140mg
  • Total Carbohydrate 13g
    • Dietary Fiber 1g
    • Total Sugars 5g
  • Protein 3g
  • Potassium 105mg
  • Phosphorus 45mg

Choices/Exchanges: 1 Carbohydrate, 1/2 Fat

Ingredients

Ingredients

  • mini fillo shells
    30
  • egg whites
    6
  • pumpkin puree
    3/4 cup
  • maple syrup
    1 tbsp
  • artificial sweetener
    1 tbsp
  • brown sugar
    1 tbsp
  • whole grain oat flour
    1 1/2 tbsp
  • vanilla extract
    1 1/2 tsp
  • pumpkin pie spice
    1 1/4 tsp
  • ground cinnamon
    3/4 tsp
  • baking powder
    1/4 plus 1/8 tsp
  • salt
    1 tbsp
  • light whipped topping
    2/3 cup
Directions

Directions

  1. Preheat the oven to 350 degrees F. Line a small baking sheet with nonstick foil. Place the fillo shells side by side on the baking sheet so they don't touch.

  2. In a small mixing bowl, using a sturdy whisk, mix the egg whites, pumpkin, maple syrup, sweetener, brown sugar, and flour together until well combined. Still using the whisk, stir in the vanilla, pumpkin pie spice, cinnamon, baking powder, and salt and continue mixing until well combined. Divide the filling among the fillo shells, about 1 tablespoon in each.

  3. Bake the pie-lets for 10-15 minutes, or until a toothpick inserted in the center comes out sticky (it should be runny, but won't be dry). Allow them to cool to room temperature. Just before serving, top each pie-let with 1 teaspoon whipped topping. Enjoy immediately.

Reviews