Mini Pumpkin Pies

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These mini pies are the perfect bite-size treat for autumn.

Created by Chef Chris Smith, The Diabetic Chef®, these mini pies are the perfect bite-size treat for autumn.

This featured recipe is sponsored by Equal® Sweetener.

Yield: 15 servings
Serving Size: 2 mini pies


30 mini frozen phyllo shells, thawed
1 can (15 ounces) pure pumpkin
1 cup whipped cream cheese
1/4 cup Equal® Spoonful OR 6 packets Equal® sweetener
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 cup light whipped topping, thawed if frozen


Preheat oven to 350°F. Heat phyllo shells according to package directions. Remove from oven and cool completely.

Meanwhile, whisk pumpkin, cream cheese, Equal®, spices and vanilla in a large bowl until well blended. Refrigerate, covered, 3 hours.

When ready to serve, place pumpkin mixture in a pastry bag fitted with a medium star tip. Pipe 1 tablespoon of the pumpkin mixture into each phyllo shell. Garnish each with a small amount of whipped topping.

Nutritional Information

Calories: 81
Total Fat: 6 g
Saturated Fat: 2 g
Sodium: 57 mg
Cholesterol: 12 mg
Carbohydrate: 7 g
Protein: 1 g

Food Choices: 1/2 Carbohydrate, 1 Fat

Recipe by Chris Smith, The Diabetic Chef

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