I knew these mini pie crusts existed, but I guess I had forgotten! I saw a similar recipe on Facebook last weekend, and I just HAD to try making individual pumpkin pies! These are made with pumpkin and sugar free pudding mix, so the texture is slightly different than traditional pumpkin pie, but they are still delicious. My favorite part is the built in portion control, of course! Click the photo to jump straight to the recipe.
This recipe is super simple. All you do is mix a few things together, put the mixture in the pie crusts, and bake! You can see the printable recipe at the end of the post, but all I used was pumpkin, pudding mix, vanilla, and pumpkin pie spice. I used the cheesecake flavor pudding, but any flavor should work.
First, add your can of pumpkin to a medium/large bowl. The bowl that I used was overkill, but I didn’t want to risk spilling anything out of a small bowl! Add the pudding mix, vanilla, and pumpkin pie spice, and mix well.
Divide the “batter” evenly among the six mini pie crusts. They will be full!
Place all 6 pies on a baking sheet and bake at 350 degrees for 30 minutes.
Allow the pies to cool before serving.
I prefer my pumpkin pie cold, so I refrigerated it for awhile before eating it. The waiting was tough! 😉 I topped mine with fat free Reddi Wip. As you can see, I broke the edges of the pie crust trying to get the pie out of the foil pan. Maybe I’ll get better with practice.
While I don’t think this recipe is AS good as traditional pumpkin pie, I do really like it. I have tried several other pumpkin pie substitutions over the years, and it is nice to have the crust on this one. It feels more like real pie with a crust. It is only 4 points+ (154 calories), which means I don’t have to wait for a special occasion to eat it! My issue was wanting to eat all of them right away. 😀
I put two pies in the fridge and three pies in the freezer. I’m really curious to see how they taste after being thawed out. It would certainly be easier on the calorie budget if these freeze well. I hate making multiple servings of something that I have to try to eat right away. I don’t want to have pie EVERY DAY, even if it is affordable!
I used the cheesecake pudding mix hoping that it would taste like cheesecake and pumpkin, but I really didn’t notice the flavor of the cheesecake. I’m assuming any flavor of pudding would work just as well. I’ll try a different flavor next time to see if I notice a big difference. I didn’t use any added sugar, and the think the sweetness of the pudding mix was enough. I see this recipe becoming a fall staple in my house, since I’m pumpkin obsessed! The full recipe is below.
Pudding Pumpkin Pie Minis
- 6 Mini Pie Crusts
- 1 can 15 oz pumpkin
- 1 box 1 oz sugar free, fat free instant pudding mix
- 1 Tbsp vanilla
- 1 tsp pumpkin pie spice
- 4 Tbsp fat free Reddi Wip
- Preheat the oven to 350 degrees.
- Mix all filling ingredients together.
- Spoon filling evenly into the pie crusts.
- Bake (uncovered) for 30 minutes.
- Cool and top with fat free Reddi Wip.