Who says pumpkin needs to be done now that the holidays are over?
I love pumpkin. I mean, I really, really love pumpkin. It’s my favorite flavor, and I hate that it’s only around in the fall. Then again, I think that adds to why I love fall so much…and makes me hate winter that much more. The only thing I like about winter is comfort food. I don’t understand why pumpkin can’t be part of that. I mean, it’s a squash for heavens’ sakes!
Why does it all have to disappear from the store aisles? Pumpkin pie flavored coffee, coffee creamer, lattes, breads, bagels, english muffins, chocolates, cream cheese, cookies, cakes, donuts, etc. I’ll admit, I love all those things. I’m pretty sure I’m the biggest sucker in the grocery store whenever something is labeled, “New Pumpkin Flavor!”
But really, aren’t all those pumpkin pie flavored foods trying to mimic the real thing? So I thought, seasonal, my foot. Why not make a pumpkin pie? Or better yet, mini pumpkin pies that are the perfect serving size for those of us trying to lose weight?
I’m not much of a baker, so I do find ways to cheat, like pre-made crusts. I came across these mini graham cracker crusts that are just perfect for making single serving pies easy. They’re only 4.5 grams of fat per crust, which is just the right amount for a snack to still be considered healthy. Yum!
If you don’t want any fat at all (that’s right- fat free!), you can skip the crusts and pour the batter into 12 little ramekins. If you don’t have ramekins, you can always pour the batter into a casserole dish and bake the pie that way. You’ll need to scoop the pie out with a spoon, sort of like a pudding, but why not?
So you’ve got a couple of options here. Personally, I made 6 mini pies and poured the rest into a small corningware dish. The mini pies took considerably less time to cook than the latter, so make sure to give your pumpkin the good old fork test (prick it with a fork, and if it comes out clean, it’s done…if not, keep baking).
Make sure to store the pies in an airtight container in the fridge. You might even try freezing half of them. I haven’t tried that myself, but I don’t see why it wouldn’t work. I mean, Sara Lee does it, so why not you?
Do watch out. When you make these mini pies, it’s really easy to eat more than one!
Yields: 12 mini pies
Cook Time: 45 minutes
2 egg whites
6 Tbsp Truvia baking blend
¼ tsp ground ginger
⅛ tsp ground cloves
1 tsp ground cinnamon
3 dashes ground nutmeg
½ tsp salt
1 (15oz) can pure pumpkin
1 (12oz) can fat free evaporated milk
1 Tbsp cornstarch
12 mini graham cracker crusts (such as Keebler® Ready Crust® Mini Graham Cracker Pie Crusts)
Preheat oven to 350º F. Beat egg whites in a small bowl. In a separate large bowl, stir together Truvia baking blend, ginger, cloves, cinnamon, nutmeg, and salt. Add the pumpkin and egg whites and mix until smooth. Gradually stir in evaporated milk, keeping aside ¼ cup. Mix the cornstarch and ¼ cup evaporated milk, then stir into pumpkin mixture. Ladle mixture into graham cracker crusts. Bake for 45 minutes or until an inserted fork comes out clean. Cool, then serve at desired temperature or refrigerate.
Nutrition Disclaimer: I am not a certified nutritionist…these are just the calculations I’m pretty sure are close to correct. I use BodyMedia to generate my information.
Saturated Fat: 3g
Dietary Fiber: 1.6g
Nutritional Breakdown: 1 Starch, 1 Fat
Jenny Craig: This is a perfect snack serving!
Weight Watchers: 4 Points (using calculatorcat.com).