November 23, 2011
Pumpkin Pie Bites
It's almost here! The day before Thanksgiving is filled with short work days, traveling and kitchen prep for many. Let me make your day a little easier with these super easy, super low-cal and delish Pumpkin Pie Bites! Using Phyllo Dough instead of crust takes away the majority of the calories, and having them in portion controlled bites ensures you don't over eat! I like to serve them with fat-free whipped topping and sugar free caramel sauce.
No blogging tomorrow, so have a wonderful Thanksgiving! Go ahead, have some stuffing...why not? Just remember - moderation is key! Stick with white meat turkey, and peel off the skin!
1 can 100% Pure Pumpkin Puree
1 tbsp pumpkin pie spice
12 Splenda packets (or similar)
1 can Fat Free Evaporated Milk
24 sheets Phyllo Dough
1/2 cup Egg Beaters
Butter flavored non-stick spray
Thaw Phyllo Dough to room temperature. Keep under plastic wrap and damp cloth. Preheat oven to 425 degrees. Mix together pumpkin, spices, splenda, egg beaters and evaporated milk.
Spray cupcake tin with the butter flavored spray. Filling cups one at a time with the dough, spray each Phyllo Dough sheet with butter spray and fold into fours. Fit into cupcake cup. Fill to top with pumpkin mixture, about 3 tbsps per cup.
NOTE: I like to keep the Phyllo Dough hanging over the edge, but it does crisp up quite a bit. The mailman likes to trim it so the Phyllo only reaches the top of the cup. It's up to you.
Put the pies in the oven for 425 degrees for 15 mins, then lower the temperature to 350 for 30-35 mins.
Calories in regular pumpkin pie: between 250 - 350 per slice depending on crust.