Skip to content
Find Us On:
Find a Meeting
How It Works
Food & Recipes
Fitness & Health
Recipes & Ideas
Cook for the Season
Mini pumpkin pies
Community Posted Recipe
Posted on 6/30/2012 by
Mini pumpkin pies; pie crust points not added in this recipe. The nutritional info for the crusts I used are found in the notes.
Select "Post" to show off your original recipe and let others in the Community Recipe Swap try it for themselves. If you want to make this recipe available to only your Community friends, select "Save to my Profile."
Save to my Profile
IMPORTANT: You should only swap recipes that are your own and not someone else’s. For more information, please review our
Terms and Conditions
Community Recipe Swap Official Rules
This recipe cannot be posted due to an inappropriate word. Please
your recipe and post again.
Your recipe cannot be posted at this time. Please try again in a few minutes.
Oops! The Community is currently unavailable. Please check back later to post your recipe. We’re sorry for the inconvenience.
Read All Reviews
1 pound(s) cooked pumpkin, just a mini sugar pumpkin
2 large egg(s)
12 oz fat-free sweetened condensed milk
1 cup(s) unpacked light brown sugar
2 1/2 tsp pumpkin pie spice
1/2 tsp table salt
1 Tbsp all-purpose flour
Buy these ingredients
Add to cart
Delivery straight to your door
Powered by POPCART
Cut pumpkin in small/medium chunks and remove seeds. Place them skin down in a glass pan in about 2 cups of water.Bake at 325 degrees F (165 degrees C) for 30 to 40 minutes, or until the flesh is tender when poked with a fork. Let them cool Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender. Increase oven temperature to 450 degrees F (230 degrees C.) In a large bowl, slightly beat eggs. Add brown sugar, flour, salt, pumpkin puree, pumpkin pie spice, and evaporated milk. Stir well after each addition. Pour mixture into pie pan.Place a strip of aluminum foil around the edge of the crust to prevent over browning. NOW I used the Keebler mini graham cracker ready crusts they come in a pack of 6. I also used a reduced fat graham cracker crust as well because the recipe makes a lot. Bake 10 minutes at 450 degrees F (230 degrees C), then reduce the oven temperature to 350 degrees F (175 degrees C). Bake an additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown. Cool pie, and refrigerate overnight for best flavor. I also clean the seeds and bake them for a quick snack. :) best to let them dry over night then bake them for 30 min at 350 degrees F
This is from scratch but you can use canned pumpkin. I used 1 reduced fat Graham cracker ready crust 6oz ( fat:3.5, carb:15, fiber:0, and protein:1, for 1/8 of pie) AND Keebler mini Graham cracker ready crusts that come in a 6 pack (fat:5, carb:15, fiber:0, and protein:1, for 1 mini crust) you can use only the mini pans if you want or vice versa just remember this may make around 24 minis or 6 minis and 1 regular pie or 2-3 regular sized.
Rate and review this recipe
You can access thousands of recipes by subscribing to WeightWatchers.com.
SORT REVIEWS BY:
This recipe has not yet been reviewed.
READ MORE COMMENTS
BACK TO TOP
READ MORE COMMENTS
Terms & Conditions
| For subscribers only:
WEIGHT WATCHERS and
are the registered trademarks of Weight Watchers International, Inc. Trademarks used under license by WeightWatchers.com, Inc.
© 2015 Weight Watchers International, Inc. © 2015 WeightWatchers.com, Inc. All rights reserved.