Mini Pumpkin Pie

Jan. 12, 2014

Prep Time: 10 minutes         Cooking Time: 15 minutes
Equipment: can opener, mixing bowl, wire whisk, muffin tin, oven, measuring cups and spoons
Servings: 12 servings                Serving Size: 1 mini pie

 

Ingredients:

1 (15oz) can unsweetened “solid pack” pumpkin puree
¼ cup fat free evaporated milk
2 egg whites, lightly beaten
¼ cup molasses
1 teaspoon cinnamon
2 teaspoons pumpkin pie spice
⅛ teaspoon salt
3 8” 100% whole wheat tortillas

 

Instructions:

1. Preheat the oven to 325F.
2. Combine all of the ingredients until smooth.
3. Using the leftover open pumpkin can, cut out 12 circles from the tortillas.
4. Place the tortilla rounds into a muffin tin.
5. Spoon the pumpkin filling into each tortilla until mostly full (~3 tablespoons).
6. Bake for 10-­‐15 minutes, or until filling is set (the edge of a knife should come out clean).
7. Cool, and serve!

 

Variations:

  • Mix together fat free whipped topping with almond or vanilla extract for a decadent topping!
  • To make a healthy crumble, toast 1/3 cup oats and 1/8 tsp cinnamon in a pan over medium heat until it begins to brown. Then stir in 1 tablespoon chopped raisins and 1 tablespoon maple syrup. Cool and sprinkle over cooked pie. 
  • Make a sweet treat with the left-over tortilla pieces! Spray the tortilla pieces with cooking spray, sprinkle cinnamon, and bake at 350F for 10 minutes or until desired crispiness