Mini Maple Pumpkin Pies

I shrunk traditional pumpkin pie into individual mini versions - a tasty, portion-controlled indulgence that will satisfy any craving. The star ingredient, pumpkin, is rich in beta-carotene to nourish skin, protect your joints and keep eyesight sharp.
  • Prep time
  • Total Time
This recipe makes 6 serving(s)
  • 6 graham cracker crust mini (store-bought)
  • 1 cup(s) pumpkin, puree canned, 100% pure
  • 1/2 cup(s) milk, fat-free
  • 1 egg(s)
  • 1 egg white(s)
  • 1/3 cup(s) maple syrup pure
  • 3/4 teaspoon cinnamon, ground
  • 1/8 teaspoon nutmeg, ground
  • 1/8 teaspoon ginger, ground
  • 1 pinch salt, Kosher
  • whipped cream ground cinnamon, for garnish (optional)
Preheat the oven to 375°F. Arrange the crusts on a baking sheet.

In a large bowl whisk together the remaining ingredients until smooth. Divide the filling evenly between the 6 crusts (the crusts will be very full, and you may have some filling left over).

Bake for 25 minutes, or until a knife inserted into the center of one of the pies comes out clean.

Cool to room temperature. Garnish each pie with a dollop of whipped cream and sprinkle with cinnamon, if desired.

Serving Size: 1 mini pie