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.
- 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
- 1 cup oats (quick or regular)
- 3 T. brown sugar
- 2 t. cinnamon
- 1/8 t. cardamom (optional)
- 2 1/2 T. butter, melted
- 1/4 c. pecans for garnish
- 30 Mini Fillo Shells (I use Athens)
- Preheat oven to 350°.
- Mix together first 12 ingredients (through vanilla).
- Pour into a 8×8 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.
- 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.