Perfect Pumpkin Pie-lets

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Perfect Pumpkin Pie-lets
Servings
Ingredients
  • 9 mini fillo shells
  • 2 large egg whites
  • 1/4 cup solid pumpkin puree
  • 1 teaspoon maple syrup
  • 1 teaspoon Truvia
  • 1 teaspoon brown sugar
  • 1/2 tablespoon whole-grain oat flour
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon plus 1/8 teaspoon pumpkin pie spice
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon baking powder
  • 1/16 teaspoon salt
  • 9 teaspoons Devinly Whipped Topping
Servings
Ingredients
  • 9 mini fillo shells
  • 2 large egg whites
  • 1/4 cup solid pumpkin puree
  • 1 teaspoon maple syrup
  • 1 teaspoon Truvia
  • 1 teaspoon brown sugar
  • 1/2 tablespoon whole-grain oat flour
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon plus 1/8 teaspoon pumpkin pie spice
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon baking powder
  • 1/16 teaspoon salt
  • 9 teaspoons Devinly Whipped Topping
Instructions
  1. 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.
  2. 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.
  3. 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.
Recipe Notes

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

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