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

Easy Healthy Mini Pumpkin Pies with Cinnamon Cardamom Streusel

  • myWW Points:Blue: 2 Smart Points; Green: 2 Smart Points; Purple: 2 Smart Points per mini pumpkin pie
  • Author: Gourmet Done Skinny
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Total Time: 60 min
  • Yield: 36 mini pies 1x
  • Category: Fall desserts
  • Method: Bake
  • Cuisine: American

Description

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.


Scale

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

  1. Preheat oven to 350°.
  2. Mix together first 12 ingredients (through vanilla).
  3. Pour into a 8×8 ungreased baking dish.
  4. In a small bowl combine topping ingredients.
  5. Sprinkle over pumpkin mixture.
  6. Bake for about 35 minutes.
  7. 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.
  8. 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.

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.