Mini Pumpkin Pie Cups

Mini Pumpkin Pie Cups

Around the holidays, I find it far too nerve-wracking to have uneaten pieces of pie lying around. It’s like tempting fate, you know?

These mini pumpkin pie cups are a great solution: They’re perfectly portioned and made with a genius (and healthier) shortcut: these pies are baked in light, crispy wonton wrappers instead of traditional pastry crust!

Wonton wrappers can be found at most grocery stores. They’re sold in packs of stacked wrappers, which are typically square or round. For this recipe, I used 3 ½ inch square wrappers.

Go ahead and give these easy, mini pumpkin pie cups a try — they’ll be a hit at any holiday party or dinner party.

For extra brownie points bring some whipped cream for garnish; I highly recommend this dairy-free coconut whipped cream, so yummy!

Variations

Apple: Substitute 1 cup cooked apples (or 1 cup unsweetened chunky applesauce) for pumpkin. Sub in allspice for ginger.

Sweet Potato: Substitute 1 cup cooked mashed sweet potato for pumpkin. Sub in 1 tsp. pumpkin pie spice for cinnamon, ginger, and cloves.

Mini Pumpkin Pie Cups

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Mini Pumpkin Pie Cups

These mini pumpkin pie cups that use wonton wrappers instead of traditional pastry crust are perfectly portioned and so easy to make.
Prep Time 10 mins
Cook Time 30 mins
Total Time 30 mins
Servings 6 servings, 2 pie cups each
Calories 81 kcal

Ingredients

  • Nonstick cooking spray
  • 1 cup pumpkin puree
  • 1 large egg , lightly beaten
  • ½ tsp . pure vanilla extract
  • 2 Tbsp . pure maple syrup (or raw honey)
  • ¼ tsp . ground cinnamon
  • 1 dash ground ginger
  • 1 dash ground cloves
  • ¼ tsp . fine sea salt (or Himalayan salt)
  • cup unsweetened almond milk
  • 12 wonton wrappers

Instructions

  1. Preheat oven 325° F.
  2. Lightly coat a mini muffin pan with spray. Set aside.
  3. Combine pumpkin, egg, extract, and maple syrup in a medium bowl; whisk to blend.
  4. Add cinnamon, ginger, cloves, salt, and almond milk; mix until just blended. Set aside.
  5. Place a wrapper in each muffin cup. Press down so that wrapper fits snugly and forms a cup shape.
  6. Pour approx. 2 Tbsp. pumpkin mixture into each cup (or fill each cup about ¾ full).
  7. Bake for 15 to 20 minutes, or until knife inserted in the center of one cup comes out almost clean. Cool completely on wire rack. Refrigerate until ready to serve.

Recipe Notes

Pro tip: Mini muffin pans can vary in size. If 2 Tbsp. won’t fit into your muffin cups, adjust the amount of filling. In that case, you may need more wrappers as this recipe will make more than 12 cups.

Nutrition Facts
Mini Pumpkin Pie Cups
Amount Per Serving (1 serving)
Calories 81 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Cholesterol 31mg 10%
Sodium 154mg 6%
Total Carbohydrates 15g 5%
Dietary Fiber 2g 8%
Sugars 6g
Protein 3g 6%
* Percent Daily Values are based on a 2000 calorie diet.

 

Mini Pumpkin Pie Cups

P90X/P90X2 Portions
1 Single Serving Snack

P90X3 Portions
1 Carb

Body Beast Portions
½ Starch
½ Fruit

Container Equivalents
1 Yellow

2B Mindset Plate It!
An FFC as part of breakfast or lunch or occasional snackional.

If you have questions about the portions, please click here to post a nutrition question in our forums so our experts can help. Please include a link to the recipe.

Photographs by Anguel Dimov and Brianne B of Natural Girl Modern World