Crustless Pumpkin Pie Bites
Have you ever had a recipe that no matter what you did, you just couldn’t seem to get it right? That’s how I’ve felt about Pumpkin Pie recently.
I spent the past weekend and a good part of this week baking and trashing several attempts at the perfect healthy pumpkin pie. I just couldn’t seem to get it right. Either the crust was too dense or the pumpkin filling was too watery, every single time something was off.
When I was a kid, this unicorn of a recipe for me was Betty Crocker’s French Silk Pie. Every time I would stay home sick from school, I would try to make this pie, and every time it would be a flop (not to mention the fact that is was also extremely unsanitary).
To this day, I never mastered that hellish recipe. I think this major failure at such a young age may have permanently damaged my fragile self-esteem.
OK, so that may be an overstatement… but it was still extremely frustrating.
This time though, I didn’t let a few faulty pies set me back. I kept experimenting and finally found a recipe I am proud to share with you guys: Crustless Pumpkin Pie Bites!
Sometimes you just have to embrace your challenges and realize that if you’re going to remove all of the “bad” but delicious ingredients from a recipe, you’re going to have some difficulties. Thus, I decided to keep it simple and focus on the part most people love best, the filling.
These little bites are only 15 calories each, gluten-free, and full of Thanksgiving flavor. The big ones also have 4 grams of protein, for only 60 cals.
Crustless Pumpkin Pie Bites
Modified from Undressed Skeleton
-15 ounces Pumpkin Puree
-1/2 C Unsweetened Applesauce
-1 Scoop Vanilla Protein Powder (I used Jay Robb’s Egg White Protein)
-1/4 C. Ground Flax Seed (might be able to use Almond Meal)
-1 T. Baking Powder
-1 tsp. Baking Soda
-1 tsp. Nutmeg
-1/4 tsp. Ginger
-6 tsp. Stevia (I used liquid) OR 1/4 C. Honey
-1/4 C. FF Greek Yogurt
-1/2 tsp. Vanilla
-1 tsp. Honey
1. Preheat oven to 350.
2. Mix all pie ingredients together in bowl.
3. Pour into a muffin tin (or mini muffin tin) sprayed with olive oil.
4. Bake for 25 minutes for large muffins, about 15 for small. You’ll know they’re done when they are a little crispy on top. Don’t worry if they seem uncooked in the middle, they’re supposed to be like that.
5. While the “pies” bake, make the topping. Combine the ingredients and then pour them into a small ziplock bag. Refrigerate.
6. After the pies are done baking and have cooled for about 15 minutes, remove the topping from the fridge. Cut the corner off one of the bottom sides of the bag, and use to frost the pies.
Total Calories: about 60 for large pies (makes 9), 15 for minis (makes 36)
Made with Honey: Large, 86. Mini’s, 21.5.
I hope these tasty little bites will help get you through the tempting holiday and possibly prevent you from scarfing an entire pumpkin pie. Hey, I’ve seen it happen.
With these, you could scarf all 36 of them and you’d only be down 550 calories. Seriously.