Mini Pumpkin Pies - Weight Watchers Freestyle
60 Mini Pumpkin Pies - 1 Freestyle point per pie
Servings: 60 mini pumpkin pies
Ingredients
- 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
Instructions
- 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.