Skinny Mini Pumpkin Pies

Tis the season for pumpkin, pumpkin and MORE pumpkin recipes!  That is one of the many reasons I love this time of year. I don’t know why pumpkin just doesn’t “feel” right any other time but Fall.  One of my family favorites is pumpkin pie but as always, we look for a way to slim it down a bit.  An easy way to start is by reducing your portion size so we made these “Skinny Mini Pumpkin Pies” in mini muffin pans and then subbed ingredients to make it lower in fat than traditional pie.  Hope you love them as much as we do!

 

 

Skinny Mini Pumpkin Pies 

 

 

Skinny Mini Pumpkin Pies

Print

Ingredients

For Pudding Filling

• 1 Can Light Coconut Milk
• 4 Cups Canned Pumpkin
• ½ Cup Fat Free Sour Cream
• ¼ Cup Sugar Free Vanilla Syrup (torani)
• 1½ tsp Pumpkin Pie Spice
• 3 TBSP Instant Clear Jel

Graham Cracker Crust

• 1 Box Low Fat Graham Crackers
• 3 TBSP Sugar Free Vanilla Syrup
• 1/2 Cup Light Vanilla Soy Milk

Instructions

For Pudding Filling

1. Stir first 5 ingredients into a large bowl.
2. Add Clear Jel and mix with Immersion Blender until thickened.
3. Add more Clear Jel 1 tsp at a time until pudding consistency.

For Graham Cracker Crust

1. Place crackers in food processor until fine crumbs.
2. Add syrup and soy milk.
3. Press crust mix into mini muffin tin forming a crust shape.
4. Bake at 350 degrees for 10-15 minutes until firm and hold shape.
5. Let cool and fill with Skinny Pumpkin Pudding.

Find Instant Clear Jel and Torani Sugar Free Vanilla Syrup on Amazon! 

 

Find some more Pumpkin Recipes on Daily Dish Magazine! 

Pumpkin Pie Dip

Pumpkin Pie Oatmeal

Stuffed Pumpkin

Pumpkin Cheesecake in Gingerbread Cups

Skinny Pumpkin Maple Praline Latte

Pizza Pumpkins

 

Follow Our Pumpkin Board on Pinterest!