Guilt-Free Mini Pumpkin Pies

Pumpkin pie is one of the best autumn desserts, but the amazing sugary flavor often makes it difficult to stop after just one slice. These mini pumpkin pies are a healthier version that are portion controlled. Make for family and friends, and freeze the leftovers for yourself!

  

First, preheat your oven to 425 degrees. In a bowl, mix together the pumpkin puree, egg, egg white, stevia, and spices. Once combined, stir in the evaporated milk (mixture will be very liquidy). Pour mixture into mini pie crusts and bake. After 15 minutes, reduce heat to 350 and continue baking for another 40 minutes, or until a toothpick comes out clean. Remove from the oven and let cool for an hour. Top with fat free whipped cream and enjoy!

  

Makes 12 Servings

Recipe:
2 Packages of Keebler Mini Graham Cracker Pie Crusts (6 in each)
1 15 Oz Can Pumpkin Puree
1 12 Oz Can Fat Free Evaporated Milk
1 Egg
1 Egg White
18 Packets Stevia (Or 3/4 Cup Sugar/Sweetener)
1/4 Tsp Salt
1/2 Tsp Ground Cinnamon
1/2 Tsp Pumpkin Pie Spice
Fat Free Whipped Cream (Optional)

*Bake at 425 for 15 minutes. Turn heat down to 350 and bake for another 40 minutes, or until toothpick comes out clean. Let cool for 1 hour.