- 6 mini graham cracker crusts (store-bought)
- 1 cup 100% pure pumpkin puree
- 1/2 cup fat-free milk
- 1 egg
- 1 egg white
- 1/3 cup pure maple syrup
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1 pinch Kosher salt
- aerated whipped cream (optional)
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
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.