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equal bowl

pumpkin pie minis

Serves 15

Inspired by the classic holiday pumpkin pie, now without all the guilt.

pumpkin pie minis

Ingredients

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

Preparation

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.

Recipe courtesy of Chef Chris Smith, The Diabetic Chef®
Photo by Charlie Brown/Chris Smith

Nutrition Information (per serving)

Calories: 81
Protein: 1 g
Carbohydrates: 7 g
Fat: 6 g
Cholesterol: 12 mg
Sodium: 57 mg

Exchanges

Carbohydrate - 1/2
Fat - 1