Servings
Font
Back
0 from 0 votes

Lightened Up Mini Pumpkin Pie

Smooth and creamy pumpkin pie with a nutty pecan crust. Yield: 12 mini pumpkin pies

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 20 mins
Servings: 12 people
Calories: 202 kcal
Course: Dessert
Cuisine: American

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

Instructions

    Cup of Yum
  1. Preheat your oven to 350F.
For the Crust
    Cup of Yum
  1. In the bowl of your food processor, place the oats and ½ c pecans. Pulse until finely chopped.
  2. Add flour, ground flax seed and 2 Tbsp brown sugar. Pulse to combine.
  3. Add butter cubes and pulse to cut the butter into the mixture, until it resembles coarse sand.
  4. 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.)
  5. 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
  1. 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.
  2. Pour roughly ¼ c of filling into each crust-filled muffin tin.
For the Topping
  1. Pulse ½ c pecans and 2 Tbsp brown sugar until the pecans are finely chopped.
  2. Sprinkle the topping over the pumpkin custard.
Baking and Beyond
  1. Bake the pies for 45-50 minutes, until a knife inserted in the center pie comes out clean.
  2. 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.
  3. 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.
  4. These pies will keep up to one week in the refrigerator.

Nutrition Information

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

% 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.