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Pumpkin Pie Bites

Yields: 48

Prep time: 20 minutes

Cook time: 35 minutes


For the crust:

  • 4 refrigerated ready-to-roll pie crusts
  • 3-inch cookie cutter
  • 1 large egg white, lightly beaten


For the filling:

  • 3/4 cup packed brown sugar
  • 1 3/4 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 1 (12-ounce) can evaporated low-fat milk
  • 2 large egg whites
  • 1 large egg
  • 1 (15-ounce) can unsweetened pumpkin


Position oven rack to lowest position. Preheat oven to 350 degrees F.

Roll out two sheets of dough and use the cookie cutter to cut 24 circles (you may need to reroll scraps). Gently press each circle into the molds of 24-cup mini muffin tray, leaving a 1/4-inch crust on top. Brush egg whites on the edges of each pie.

To prepare filling, whisk together first 6 ingredients in a large bowl. Add pumpkin, and beat until smooth.

Spoon pumpkin mixture into each crust. Bake for 16-18 minutes.

Remove pies and cool completely on wire rack. Repeat with the rest of the pie dough and filling.

Recipe from Perry Santanachote on www.dailyburn.com


Per Pie:

  • Calories: 92
  • Fat: 5.5g (Saturated: 1g)
  • Cholesterol: 25mg
  • Sodium: 98 mg
  • Carbohydrates: 10g
  • Fiber: .5g
  • Protein: 1.5g