Easy Healthy Mini Pumpkin Pies with Cinnamon Cardamom Streusel

Easy Healthy Mini Pumpkin Pies with Cinnamon Cardamom Streusel on a cream plate with pecans.

Great Skinny Pumpkin Pie Alternative!

updated on October 25, 2021

Looking for a great healthy alternative to heavy calorie-laden pumpkin pie? Try these Easy Healthy Mini Pumpkin Pies with Cinnamon Cardamom Streusel.  My kids actually love these lighter pumpkin pies better than the traditional pumpkin pie.  It’s one of their favorite fall desserts! Plus I love them because they are easier to make and healthier for you than the traditional pumpkin pie.  They make a great fall dessert, Halloween party dessert as well as the obvious- Thanksgiving dessert. My party guests also love these mini pumpkin pies as they can easily control their portions.

You can find the Phyllo or sometimes spelled, “Fillo,” shells in the freezer section of the grocery store near the frozen pastry sheets. If you can’t find them, ask your grocery store to order them for you. I have done that a few times for a big holiday party. Also you can buy them on Amazon, I have done that too! Here’s the link: Mini Fillo Dough Shells (paid link).

Easy Healthy Mini Pumpkin Pies with Cinnamon Cardamom Streusel-single pumpkin pie with pecan garnish on a plate

Do You Need the Shell?

No! Of course you can always serve this as a skinny pumpkin pie pudding in dessert cups without the phyllo shells.

Can You Make the Mini Pumpkin Pies Ahead of Time?

Yes! You can make the filling ahead of time. A few hours before serving or right before serving, scoop out the pumpkin filling and place it in the shell.  Leave uncovered in the refrigerator until ready to serve.  I like to use the plastic tray that the shells come in to store the pies until it’s time to plate them.

YouTube video
Watch how easy it is to make them!

How to Make Healthy Mini Pumpkin Pies in Pictures:

ingredients for pumpkin pie on a wooden board -

Gather the ingredients for the filling and topping.

pumpkin pie filling in a glass bowl with spatula

Mix together the filling ingredients.

pumpkin pie filling in a square glass baking dish

Pour filling into an ungreased square baking dish. Preheat oven to 350°.

glass bowl with oats, brown sugar, butter, spices and a white spatula

Mix together topping ingredients.

Pumpkin pie filling all baked in a glass pan.

Bake for about 35 minutes or until done. Cool. Then cover with plastic wrap and put in the refrigerator. You can actually serve it now, but I think it’s much better when served cold.

filling in a square glass dish, fillo shells in package, scoop with filling

Fill mini fillo shells with pumpkin filling. Top with a pecan. Serve immediately.

Mini pumpkin pies on a black plate with flowers in background

If you want to make them up ahead of time, do everything but fill the shells. Fill the shells up to a few hours before you want to serve them.

Pumpkin pie tartlets on a cream colored plate with fall leaves in background

Easy Healthy Mini Pumpkin Pies with Cinnamon Cardamom Streusel

Gourmet Done Skinny
Delicious skinny pumpkin pie in a phyllo shell with cinnamon cardamom streusel. Makes an elegant and relatively quick dessert for a party, Thanksgiving or Christmas. Make the filling the day before, then fill the shells when you're ready to serve or a few hours before. This is a great alternative to the decadent calorie laden traditional pumpkin pie and guests can control their portions. The filling will keep 4-5 days in refrigerator.
Prep Time 15 mins
Cook Time 30 mins
Total Time 1 hr
Course Fall desserts
Cuisine American
Servings 36 mini pies
Calories 44 kcal

Ingredients
  

Filling:

  • 1 egg
  • 15 oz can of pumpkin
  • 3/4 c. 6 oz low fat evaporated milk
  • 2 T. sugar
  • 3 T. brown sugar
  • 1 t. cinnamon
  • 1/8 t. ginger or use about 1 t. fresh
  • 1/4 t. allspice
  • 1/4 t. nutmeg
  • 1/4 t. cloves
  • 1/4 t. kosher salt
  • 1 1/2 t. vanilla

Topping Ingredients:

  • 1 cup oats quick or regular
  • 3 T. brown sugar
  • 2 t. cinnamon
  • 1/8 t. cardamom optional
  • 2 1/2 T. butter melted

Shells:

Instructions
 

  • Preheat oven to 350°.
  • Mix together first 12 ingredients (through vanilla).
  • Pour into a 8x8 ungreased baking dish.
  • In a small bowl combine topping ingredients.
  • Sprinkle over pumpkin mixture.
  • Bake for about 35 minutes.
  • Cool. Then put in refrigerator until ready to serve.  These Mini Pumpkin Pies taste better the next day or when the filling is completely chilled.
  • When ready to serve, scoop about 1 heaping tablespoon per shell into mini phyllo shells. Sometimes it's easier to scoop, then mold the filling into the shell with your fingers. Garnish with a pecan half cut in half. Refrigerate until ready to serve.

Video

YouTube video

Notes

  • I like to make the filling the day before I want to serve it. Then on the day I'm serving it, I place the filling in the shells, decorate with a pecan and store in refrigerator until dessert time. Don't leave the filled shells overnight in the refrigerator or the shells won't be crunchy.
  • You can also scoop the filling into dessert bowls. The Freestyle Smart Point count is 1 point per 1 tablespoon.

Nutrition

Serving: 1tartletCalories: 44kcalCarbohydrates: 7.1gProtein: 1gFat: 1.2gSaturated Fat: 0.7gCholesterol: 7.7mgSodium: 26mgFiber: 0.7gSugar: 3.6gVitamin A: 109.7IUVitamin C: 0.6mg
Keyword fall dessert, Halloween dessert, healthy Thanksgiving dessert, mini pumpkin pies
Tried this recipe?Let us know how it was!
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Amy Lawrence

Amy Lawrence is passionate about good food, losing and maintaining weight. She has combined her talents and love of cooking to produce delicious healthy recipes to help her followers stay on track. A military brat who has lived all over the U.S and Germany is an example for women who have had many successful careers in life, including special ed teacher, tea room owner, cookbook author, and publisher.

5 thoughts on “Easy Healthy Mini Pumpkin Pies with Cinnamon Cardamom Streusel”

    1. You’ll love them Nancy! Make the filling the day before or up to a few days before and then scoop them into the shells a few hours before your party or right before if you have time. I love the crispness of the shell but if you leave them in the fridge too long, they lose that crispness. Let me know how they turn out! My family and friends just love them!

  1. I made these tonight and my family and I LOVED them!! Genius idea to use the mini phyllo cups! They provide the perfect texture compliment to the velvety filling. The amount of spices and sugar in this were perfect. Thank you so much for this recipe!

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