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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.

Nutrition Facts

Amount per Serving

Calories: 200

Total Fat: 7 g

Saturated Fat: 1.5 g

Cholesterol: 35 mg

Sodium: 230 mg

Total Carbohydrate: 32 g

Dietary Fiber: 2 g

Protein: 4 g

Good For

Eye Health Arthritis Migraines Skin Insomnia Cancer Prevention

Take Note

Contains Dairy

Contains Egg

INGREDIENTS

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)

PREPARATION

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

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