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 Servings
  • 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)

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.