Mini Pumpkin Pies – a delicious recipe with Egg Whites, Pumpkin, Pie Spice, Choice, Cottage Cheese, Wonton Wrappers. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1. Preheat oven to 350 degrees F. Coat a 12 count muffin tin with non-stick cooking spray.
2
2. Blend all of the ingredients for the pumpkin pie filling (everything except for wonton wrappers and Cool Whip) in a blender and blend until smooth. Press 1 wonton wrapper into each prepared muffin tin.
3
3. Pour pumpkin pie filling into each wonton wrapper, distributing the filling evenly between the 12 muffin tins.
4
4. Bake in pre-heated oven 12-15 minutes, or until pumpkin filling is set, and wonton wrappers become slightly golden brown. Remove from oven and allow to cool. When completely cooled, place the Cool Whip whipped topping in a large Ziplock bag, and snip off one of the corners. Pipe whipped topping onto each pumpkin pie just before serving.
5
5. Sprinkle a dash of cinnamon over the top if desired. Enjoy!
100
kcal
Calories
8
g
Fat
7
g
Protein
FatProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 cups Egg Whites, 1/2 cups Pumpkin, 1 teaspoon Pumpkin Pie Spice, 1 cup Sweetener Of Choice, and more.
Yes, Mini Pumpkin Pies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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