Mini Pumpkin Pies

I've made these twice in the span of one week because they were just THAT good!

Plus, I had a package of Nasoya wonton wraps (from my mini quiches) that I wanted to use up AND my giant stash of pumpkin that I've been hoarding away since last fall.  So I basically HAD to make them.  Didn't have a choice, ya see?!

They do taste just like individual pumpkin pies:  the crust is crisp, the filling is creamy and sweet and each one is about three or four bites of heaven.  And BONUS:  these mini pumpkin pies are only about 60 calories each!  So you really don't have an excuse not to make them.  Unless, of course, you don't like pumpkin.  And if that's the case, I can't help you.  You need therapy, and I'm not talking physical therapy....



Mini Pumpkin Pies
makes 12 individual pies
adapted from Dashing Dish

12 wonton wrappers
1/2 cup egg whites
1/2 cup cottage cheese (I used 4% because Brian accidentally picked it up at the store but they're also delish if you use 2%)
1/2 cup pumpkin
1 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1/4 cup agave nectar (or substitute maple syrup!)
1/4 cup Splenda
cool whip or homemade whipped cream, plus additional cinnamon for serving


Preheat oven to 350 degrees F.  Lightly spray a 12-count muffin pan with non-stick baking spray and press one wonton wrapper into each cup.

In a food processor or high-speed blender combine all filling ingredients (everything listed above from egg whites to Splenda) and puree until completely smooth.

Distribute pumpkin pie filling into the wontons, dividing evenly among the 12 muffin cups.

Bake 14-17 minutes until filling is set and edges of wontons are lightly browned.  Remove to a wire rack to cool completely.

Once cooled, serve topped with whipped cream or cool whip and dusted with cinnamon.

(Any leftover pies can be kept in the refrigerator for up to 1 day.  I doubt they will last any longer than that because they're so GOOD!)



What is your favorite kind of pie?

I'd have to say pumpkin pie is up there for me.  And anything covered in crumble topping (Apple-Crumble Pie, anyone?), and Banoffee pie (Google it and you'll see why).