Perfect Pumpkin Pie-Lets

Diabetes Forecast, November/December magazine




18 mini phyllo shells

4 large egg whites

½ c. solid pumpkin puree

2 tsp. maple syrup

2 tsp. Truvia spoonable sweetener

2 tsp. brown sugar

1 Tbsp. whole-grain oat flour

1 tsp. vanilla extract

¾ tsp. pumpkin pie spice

½ tsp. ground cinnamon

¼ tsp. baking powder

1/8 tsp. salt






Preheat oven to 350°F. Line a small baking sheet with nonstick foil. Place phyllo shells side by side on baking sheet; make sure they don’t touch.


In a small mixing bowl, whisk the egg whites, pumpkin puree, maple syrup, Truvia, brown sugar and flour until well combined. Whisk in vanilla, pumpkin pie spice, cinnamon, baking powder and salt until well combined. Divide the filling among the phyllo shells, about 1 Tbsp. in each.


Bake the pie-lets for 10-15 minutes, or until a toothpick inserted in the center comes out sticky – it shouldn’t be runny and will have a slight wobble. Allow the pie-lets to cool to room temperature.