Prep Time: 20 minutes
Cook Time: 14 minutes
Total Time: 34 minutes
- 12 sheets (9 X 13) phyllo dough
- Cooking spray
- 2 tbsp brown sugar
- ¼ tsp cinnamon
- 1 15-ounce can pumpkin puree
- ¾ tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp cloves
- ¼ tsp ginger
- 1 12-ounce can fat-free condensed milk
- 1 egg, lightly beaten
- 2 egg whites
- Pinch salt
Preheat oven to 350 degrees
Divide phyllo into one stack of four sheets, and one stack of eight sheets. Cover second stack with a damp cloth until ready to use.
With the first stack, spray first sheet with nonstick cooking spray and sprinkle with a little brown sugar. Place next sheet on top and repeat. Do the same with the third, then top off with the fourth sheet.
Cut stack into 12 rectangles (4 columns, three rows).
Press each rectangle into a 12-cup muffin pan.
Uncover stack of eight sheets, remove the next four sheets, and cover remaining four with damp cloth.
Again, spray first of the next four sheets with cooking spray, sprinkle with a little brown sugar and top with the next sheet until the fourth sheet is used. Cut into 12 rectangles and push each into a second muffin pan.
Repeat with remaining sheets so that you have filled three 12-cup muffin pans.
In a medium bowl, mix pumpkin puree and spices , followed by the condensed milk, egg and egg white. Add pinch of salt and combine well.
Add 1 tablespoon of pumpkin mixture to each phyllo cup.
Bake in oven for 12-14 minutes, until pumpkin is set.
Makes up to 36 pumpkin pies
Per mini pie: Calories 52, Calories from Fat 10, Total Fat 1.2g (sat 0.6g), Cholesterol 9mg, Sodium 38mg, Carbohydrate 9g, Fiber 0.5g, Protein 1.5g