These Crustless Mini Pumpkin Pies are easy to make and packed with pumpkin pie flavor!
Yield: 12servings
Ingredients
2/3cupwhite whole wheat flour
¼teaspoonbaking powder
¼teaspoonbaking soda
¼teaspoonsalt
2teaspoonpumpkin pie spice
1(15 oz) can of pumpkin puree
½cupsugar
¼cupbrown sugar
2large eggs
1teaspoonvanilla extract
¾cupfat free half and half
12tablespoonsfat free Reddiwhip, or other canned whipped cream
Instructions
Preheat the oven to 350. Line 12 muffin cups with cupcake liners and lightly mist the inside of the liners with cooking spray.
In a medium bowl, combine the flour, baking powder, baking soda, salt and pumpkin pie spice and whisk or stir together to combine,
In a large bowl, combine the pumpkin, sugar, brown sugar, eggs, vanilla and half and half and stir or whisk together until thoroughly combined. Add the dry ingredients and continue to whisk together until smooth and combined.
Fill the muffin liners evenly with the batter and bake for 20 minutes. Let cool in the pan and then transfer to the refrigerator to chill. The pies will deflate a bit as they cool. Serve chilled with a spray of whipped cream on each mini pie.
Notes
To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!Nutrition Information:114 calories, 22 g carbs, 16 g sugars, 1 g fat, 0 g saturated fat, 3 g protein, 2 g fiber (from myfitnesspal.com)MyWW SmartPoints per (1 piece) serving: (SP calculated using the recipe builder on weightwatchers.com)Green: 4 SmartPoints/ Blue: 4 SmartPoints/ Purple: 4 SmartPointsWeight Watchers Points Plus: 3 per pie (P+ calculated using the recipe builder on weightwatchers.com)adapted from Baking Bites
Author: Emily Bites
Course: Dessert
Cuisine: American
Keyword: Pumpkin Spice, Thanksgiving, WW Dessert, WW Pie