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Low Calorie Pumpkin Pies!
I was browsing the web, looking for recipe ideas if my in-laws come to dinner tomorrow and I found this. I figured I'd share, with the holidays around the corner! (courtesy of www.idealhomegarden.com)
Mini Pumpkin Pies
If you're looking for a delicious bite of pumpkin pie, but don't have the time or the appetite for the whole thing, try making these bite sized versions for snack, party favors or an autumn dessert treat. They'll take about two hours to make, and are under 100 calories.
Ingredients:
Three-quarters of a cup of granulated sugar
One tablespoon of cornstarch
One cup of whipped cream
Two egg whites
One teaspoon of ground cinnamon
One-half teaspoon of salt
12 ounces of evaporated fat free milk
One can of pumpkin pie filling
One-half teaspoon of ground ginger
Directions:
Heat your oven to 350 F.
Combine sugar, cinnamon, corn starch, salt and ginger in a mixing bowl.
Beat eggs in a separate bowl, then combine with the mixture.
Mix in the pumpkin filling.
Gradually pour in the evaporated milk and stir well.
Pour the mixture into paper baking cups set in a cupcake baking pan.
Bake for approximately 30 minutes, then let cool.
Top each mini pumpkin pie with whipped cream.
Mini Pumpkin Pies
If you're looking for a delicious bite of pumpkin pie, but don't have the time or the appetite for the whole thing, try making these bite sized versions for snack, party favors or an autumn dessert treat. They'll take about two hours to make, and are under 100 calories.
Ingredients:
Three-quarters of a cup of granulated sugar
One tablespoon of cornstarch
One cup of whipped cream
Two egg whites
One teaspoon of ground cinnamon
One-half teaspoon of salt
12 ounces of evaporated fat free milk
One can of pumpkin pie filling
One-half teaspoon of ground ginger
Directions:
Heat your oven to 350 F.
Combine sugar, cinnamon, corn starch, salt and ginger in a mixing bowl.
Beat eggs in a separate bowl, then combine with the mixture.
Mix in the pumpkin filling.
Gradually pour in the evaporated milk and stir well.
Pour the mixture into paper baking cups set in a cupcake baking pan.
Bake for approximately 30 minutes, then let cool.
Top each mini pumpkin pie with whipped cream.
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Replies
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Sounds delicous!!!0
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Perfect! I love pumpkin pie and ALWAYS looking to eat less of one when I get the craving! And I think I will make them instead of cookies for my daughters preschool "feast" for Thanksgiving!0
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And I think I will make them instead of cookies for my daughters preschool "feast" for Thanksgiving!
what a cute idea! they'll be great for the little fingers!0
This discussion has been closed.
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