Lightened Up Mini Pumpkin Pie
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Lightened Up Mini Pumpkin Pie
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Smooth and creamy pumpkin pie with a nutty pecan crust. Yield: 12 mini pumpkin pies
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Ingredients
For the Crust
- ½ c rolled oats
- ½ c pecans
- ½ c whole wheat flour
- ¼ c flax seed, ground
- 2 Tbsp brown sugar
- 4 Tbsp salted butter, softened, cubed
- 1/3 c water
For the Filling
- 2 cups (1-15oz can) pumpkin puree (NOT pumpkin pie filling!)
- 1/3 c brown sugar
- 1 Tbsp cornstarch
- 2 eggs
- 2 tsp cinnamon
- ½ tsp allspice
- ½ tsp ginger
- ½ tsp salt
- 1 ½ c skim milk
For the Topping
- ¼ c pecans
- 2 Tbsp brown sugar
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Instructions
- Preheat your oven to 350F.
For the Crust
- In the bowl of your food processor, place the oats and ½ c pecans. Pulse until finely chopped.
- Add flour, ground flax seed and 2 Tbsp brown sugar. Pulse to combine.
- Add butter cubes and pulse to cut the butter into the mixture, until it resembles coarse sand.
- Add the water, 1 tablespoon at a time, pulsing after each addition, until the mixture begins to stick together. (If you press your finger into the dough, it should hold its shape and not crumble apart.)
- Press 1 tablespoon of dough into each of the wells of a well-greased muffin tin. Press the dough up the sides of the tin, to line the tin with crust.
For the Filling
- In a medium bowl, whisk pumpkin puree with 1/3 c brown sugar, corn starch, eggs, cinnamon, allspice, ginger and salt. Add milk and mix until combined.
- Pour roughly ¼ c of filling into each crust-filled muffin tin.
For the Topping
- Pulse ½ c pecans and 2 Tbsp brown sugar until the pecans are finely chopped.
- Sprinkle the topping over the pumpkin custard.
Baking and Beyond
- Bake the pies for 45-50 minutes, until a knife inserted in the center pie comes out clean.
- Let the pies cool in the pan for 10-15 minutes before running a knife around the outside of each of the pies to loosen the crust.
- Once loosened, invert the pan over a flat baking sheet and give the muffin pan a couple of shakes. If the tin was well-greased, the pies should pop right out. Turn them right side up and cool completely on a wire rack.
- These pies will keep up to one week in the refrigerator.
Nutrition Information
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Serving
1mini pie
Calories
202kcal
(10%)
Carbohydrates
20.9g
(7%)
Protein
4.7g
(9%)
Fat
11.6g
(18%)
Saturated Fat
3.5g
(18%)
Cholesterol
38mg
(13%)
Sodium
156mg
(7%)
Fiber
3.4g
(14%)
Sugar
10.1g
(20%)
Nutrition Facts
Serving: 12people
Amount Per Serving
Calories 202 kcal
% Daily Value*
| Serving | 1mini pie | |
| Calories | 202kcal | 10% |
| Carbohydrates | 20.9g | 7% |
| Protein | 4.7g | 9% |
| Fat | 11.6g | 18% |
| Saturated Fat | 3.5g | 18% |
| Cholesterol | 38mg | 13% |
| Sodium | 156mg | 7% |
| Fiber | 3.4g | 14% |
| Sugar | 10.1g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
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