Thursday, September 30, 2010

It’s Great..

Today is the last day of September.

And tomorrow will be October which means it time for a fall extravaganza…


There’s no doubt about it, American’s love the pumpkin. Whether eaten savory or sweet, the orange gems have always been a fall-time treat!

They come in all sizes and shapes, they’re good to bake.

Big or small, use can use em’ all. Big for carving, small for eating,

displaying for those who are Trick or Treating.

If your looking for a new way to feature a pumpkin this season,

making my delicious mini pumpkin pies is a perfect reason!


Marvelous Mini Pumpkin Pies

Makes: 6


  • 4 oz.  (1/2 of 8-oz. pkg.) fat free cream cheese, softened

  • 1/2 cup plus 1 Tbsp. sugar, divided, I used Splenda 

  • 1/2 c Eggbeaters

  • 1 cup canned pumpkin

  • 1/2 tsp.  pumpkin pie spice

  • 1/4 cup chopped pecans, if desired

  • 6 Tbsp.  thawed cool whip lite whipped topping


HEAT oven to 350ºF.

CHOOSE a crust recipe and press into 6 regular-sized muffin tins. Bake for 8 minutes.

MIX cream cheese, 1 Tbsp. sugar and 1/4 c eggbeaters with whisk until well blended. Spoon into tart shells.

MIX pumpkin, spice, remaining sugar and 1/4 c eggbeaters until well blended; spoon over cream cheese layers in tart shells. Sprinkle with nuts if desired.

BAKE 40 min. or until centers are set. Cool completely. Serve topped with cool whip.

Try some of my other pumpkin-infused recipes…


**Win some coffee here!**


Mimi said...

These look so cute. How is it that miniature sized foods are just so much more appealing?

Krista said...

Great recipe....and the pumpkin oatmeal cookies sound good, too!

Christina said...

Yum, these are too cute!

Thank you for the comment on my blog, it means so much to me!!!

lindsay said...

wow, look at you go. that shepherds pie looks awesome!!

erica said...

Those pumpkin pies look awesome!

The Healthy Hostess said...

Great recipe! I want to try this!