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

Ingredients:

• One batch of my Fiber One Crust or this graham cracker crust recipe

• 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

Directions:

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…

• Pumpkin Angel Food Cake with Cinnamon-Cream Filling (contest-winning recipe)
• Pumpkin Oatmeal Bread
• Pumpkin Shepherd’s Pie
• Paradise Pumpkin Pie
• Whipped Pumpkin Spice Cheesecake Pie
• Pumpkin Cheesecake with Cranberry Glaze
• Iced ‘n Spiced Pumpkin Pudding Cupcakes
• Sweet and Savory Stuffed Mini Pumpkins
• Pumpkin Stuffed French Toast

 

**Win some coffee here!**