Skinny Mini Pumpkin Pies

Skinny Mini Pumpkin Pie



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

For Graham Cracker Crust

Graham Cracker Crust

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


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.