The big day is just a little over a week away! Are you ready for Thanksgiving?
Are you planning on tracking or do you cut loose that day? I plan to to stay on track, but I will be saving up extra points.
I love mashed potatoes and stuffing. Since I’m not cooking I won’t really know how many points are in the food I’m eating, but it’s only one day out of the year. I will just track the best I can.
Dessert is a different story though. When I checked my Weight Watchers app to see how many points 1 slice of pumpkin pie is it said 13 points.
That’s a lot of points for one piece of pie! Especially after a larger than normal dinner. As much as I love pumpkin pie I don’t want to use 13 points.
So instead I came up with these mini pumpkin pies. They are only 1 Freestyle point each!
Even if I ate 5 of them I would still be saving 6 points compared to the traditional pumpkin pie.
My older daughter does not like pumpkin pie, her heart belongs to apple pie. Luckily my younger daughter loves pumpkin pie, so she was my guinea pig.
She ate one mini pumpkin pie, then she got a big smile on her face. She took the whole tray and went to sit down at the table. I did not let her eat ALL of them, but she had quite a few.
I added a little bit of fat-free Reddi Wip to mine and it was like a little bite of Thanksgiving heaven.
I used already made pie crust for this recipe, which made it so easy. It came with two crusts in the box and I used both.
I even had some of the pumpkin filling leftover after making 60 mini pies….I was able to make 30 pies with each dough. I did use a rolling pin on the dough before I used my cookie cutter.
I also have a Mini Apple Pie recipe that is low in points.
60 Mini Pumpkin Pies – 1 Freestyle point per pie
- 1 15 oz. can 100% pure pumpkin
- 1 12 oz. can fat-free evaporated milk
- 2 eggs
- 2 teaspoons pumpkin pie spice
- 1/8 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/2 cup granulated Splenda
- 2 prepared pie crusts
Preheat oven to 350 degrees F.
In a medium mixing bowl add the pumpkin, evaporated milk, eggs, pumpkin pie spice, cinnamon, vanilla extract and Splenda. Stir together until thoroughly combined.
Roll out first pie crust dough. Use a pie roller to roll it out as much as possible. Use a 2″ circle cookie cutter to cut out the mini pie dough. Roll the scraps in a ball and use the cookie roller to roll it out again. You should have enough dough to get 30 mini pies. Repeat with the second dough.
Spray a mini muffin tin with non-stick cooking spray.
Press one piece of dough into each mini muffin, then add a spoonful of the pumpkin mixture to each mini pie. Do not fill it up past the pie dough.
Bake 14-16 minutes or until the dough is golden brown.