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Pumpkin Pie Minis

Okay, so I have a confession...

I had my first pumpkin pie in 2020. Prior to that, the only pies I had eaten were Sweet Potato and Apple. When I had the opportunity to make these little diabetes-friendlier pumpkin pie minis at the FreeStyle Libre Friendsgiving event, I couldn't have been more excited to try them! Thank you Chef Devin Alexander for this amazing recipe! I made a few tweaks for my personal preferences (:


-9 mini fillo shells

-2 large egg whites

-1/4 cup solid pumpkin puree

-1 teaspoon maple syrup (I used sugar free)

-1 teaspoon zero calorie natural sweetener

-1 teaspoon brown sugar

-1/2 teaspoon whole grain oat flour

-1/2 teaspoon vanilla extract

-1/2 teaspoon teaspoon pumpkin pie spice

-1/4 teaspoon ground cinammon

-1/8 teaspoon baking powder

-1/16 salt (I use Himalayan Pink salt)

-1/8 teaspoon of fresh lemon juice

-9 teaspoons whipped topping of choice


1. Preheat oven to 350 degrees Fahrenheit. Line a small baking sheet with nonstick foil and place the fillo shells side by side on the baking sheet so they don't touch.

2. In a small mixing bowl, mix the egg whites, pumpkin, maple syrup, sweetener, brown sugar and flour until well combined. Stir in the vanilla, pumpkin pie spice, cinnamon, baking powder, salt and lemon juice. Continue stirring until everything is combined. Divide filling among the fillo shells (apx. 1 tablespoon in each).

3. Bake the mini pies for about 10-15 minutes, or until a toothpick inserted int o the center comes out sticky (not runny and not dry). Allow them to cool to room temperature. Before serving, top with whipped topping!

*You can also sprinkle a little cinnamon or nutmeg on top of the whipped topping for extra garnishing


(Per Serving)

Calories - 100

Fat - 3g

Sodium - 140mg

Carbohydrates - 13g

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