Preheat the oven to 350°F. Line a small baking sheet with
nonstick foil. Place the fillo shells side by side on the baking
sheet so they don’t touch.
In a small mixing bowl, using a sturdy whisk, mix the egg
whites, pumpkin, maple syrup, sweetener, brown sugar, and
flour together until well combined. Still using the whisk, stir
in the vanilla, pumpkin pie spice, cinnamon, baking powder,
and salt and continue mixing until well combined. Divide the
filling among the fillo shells, about 1 tablespoon in each.
Bake the pie-lets for 10–15 minutes, or until a toothpick
inserted into the center comes out sticky (it shouldn’t
be runny, but won’t be dry). Allow them to cool to room
temperature. Just before serving, top each pie-let with 1
teaspoon whipped topping. Enjoy immediately.
100 calories, 3 g fat, 0.1 g saturated fat, 0 g trans fat, 0 mg cholesterol, 140 mg sodium,
105 mg potassium, 13 g carbohydrates, 1 g fiber, 5 g sugars, 3 g protein, 45 mg phosphorus