"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Mini Pumpkin pies Recipe

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This recipe for Mini Pumpkin pies, by , is from Janet's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

janet todd


1 box Jiffy pie crust 36sp (will make 24 crust, I use 12 and freeze 12 for later)
1.5 sp per crust

1 can pumpkin 0 sp
1 cup Splenda 0 sp ( I use a blend of Stevia and Splenda)
3/4 cup egg beaters 1 sp
3/4 tsp cinnamon 0 sp
1 tsp pumpkin pie spice 0 sp
1/2 tsp salt 0 sp
1cup Silk sugar free cashew milk 1 sp
12 cupcake papers

.17 sp per pie


Mix pie crust as recipe on the box. Put in plastic wrap and roll into a 12 inch log. Cut into 12
1 inch pieces. Cut those in half. Roll into balls. Put in bowl, cover with plastic wrap and chill for 15 minutes (or longer).

Preheat oven 425

To roll the dough I use a tortilla press. Cover with plastic wrap. Place dough ball on press. Cover dough with plastic wrap. Gently press. Remove dough from wrap and place in cupcake wrapper. Repeat to make 12 cups. Poke bottom of crust with a fork. Bake at 425 for 7 minutes.
Remove from oven and set aside to cool.


Mix Splenda, cinnamon, pumpkin pie spice and salt in a bowl.
Add egg beaters, mix again
Add pumpkin, mix again.
Slowly add milk and stir to incorporate.

Fill prebaked crust with pumpkin mixture. Fill to the top of the cupcake paper.

Bake at 450 for 10 minutes, reduce heat to 350 and bake another 30 minutes or until knife inserted comes out clean.

Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with fat free redi whip before serving.

2sp per mini pie.

Number Of Servings:
Number Of Servings:
12 mini pumpkin pies
Preparation Time:
Preparation Time:
3 hours




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