I suggest making these Pumpkin Pie Bites the day you plan on serving them, which is easy since they come together (including bake time) in about 20 minutes (or less). They’re worth it! To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here! Each of these mini pies is just 44 calories or 2 SmartPoints on the myWW Green, Blue and Purple plans, so even if you fill up on turkey or stuffing, you’ll definitely be able to make a little room for one of these. You will love how fast and easy it is to make these Pumpkin Pie Bites ( so much quicker than a full-sized pie) and your friends and family will love the sweetly seasoned pumpkin pie filling and the crispy phyllo shell. Remove and let cool slightly before serving.If you are looking for an easy, lightened up dish to bring to your Thanksgiving or Friendsgiving celebration, look no further than these Pumpkin Pie Bites! These mini pumpkin tarts are the perfect way to savor the flavor of your favorite dessert without adding a lot of calories to your holiday meal. Bake at 375˚ for 30-35 minutes or until the mixture domes and the crust is beginning to brown. Pour into prepared tart pans and place in oven.Next, whisk in the egg until combined and finally, whisk in heavy cream until pie filling is smooth. Once blended well, whisk in cinnamon, ginger, nutmeg, and cloves. For the filling, take 1 cup of the homemade pumpkin puree and whisk together with the maple syrup.To make tarts, roll out dough to about a ¼" thickness and using an object that is slightly larger than your tart pans, cut out circles (I used a small pyrex container.) Press into tart pans and continue with remaining dough (I had enough for 6 mini tarts.) Place on a covered baking tray and set aside.Next, place in either a cheese cloth or strainer and press out all of the liquid. Once pumpkins are done, scoop out the insides and place in a food processor.Wrap and plastic and place in refrigerator to chill until pumpkin puree is finished. Turn crust out and gently need it into a disc. Adding too much water can ruin your pie crust. It's best to start with less water and gradually add more as you need. Once butter and cream cheese are broken down to the size of peas, add water to the mix and stir/knead until the dough comes together. Next, with either your hands or a pastry blender,cut in butter and cream cheese. While pumpkin is baking, make the crust.
Place the pumpkin cut side down in ½" of water in a baking dish. Set aside if you would like to make pumpkin seeds. Using a scoop (I use a grapefruit spoon) scoop out the seeds and string-like insides. Take pumpkin and carefully slice off the top and then split in half.
#Pumpkin pie tarts recipe plus#
Plus by making your own, you get to make pumpkin seeds afterwards (which are delicious!) I think that's why I also take the time and roast the pumpkins- the flavor is so much better! And just think, somewhere there's a factory with machines that are doing a similar process to bring you your puree. Sure it's easy and and convenient but you loose flavor.
While this pie is a step in the right direction, I'm really thinking my Christmas gift to myself my be a flour mill.Īs for the pumpkin puree, there's no reason to buy it in a can. I'm thinking about what it took to process what I am eating and then thinking of ways to eliminate even more processed foods. Recently I've really been thinking about what I'm eating and from where it is coming. bear with me, I'm not on Thanksgiving break yet and my brain isn't all here.) Seriously, these are "the bomb." (yes, I just said that. Enter in these pumpkin tarts made form homemade pumpkin puree, whole wheat flour, AND no processed sugar. I also needed to come up with and idea that would be perfect for this project.
I'm really moving and shaking on my creative November list but there was still one thing I wanted to do that I knew would take time: step-by-step photos.
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