Pumpkin Pie Cups

Pumpkin Pie Cupspumpkin-pie.jpg
Thanksgiving’s favorite pie in perfect portions cuts over 100 calories from the traditional slice!


  • 15 ounce can 100% pure pumpkin
  • 4 egg whites or ½ cup egg substitute
  • ¼ cup sugar
  • ¼ cup granulated Splenda® (not Splenda® baking blend)
  • 10 ounces evaporated skim milk
  • ¼-½ tsp ground cinnamon
  • Pinch each of ground nutmeg and ginger
  • Cooking spray
  • 20 gingersnaps or 10 graham cracker squares


  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a medium bowl, whisk together pumpkin, egg whites/substitutes, sugar, Splenda®, evaporated skim milk and spices.
  3. Spray 2 muffin tins (6 muffin capacity per tin) with cooking spray and pour mixture evenly into each muffin cup. (no muffin liner necessary)
  4. Bake for 30 minutes. Once baked, place muffin tins in refrigerator for 5 or more hours (until pumpkin cups are completely chilled).
  5. Grind cookies in a food processor and empty onto a plate. Carefully flip muffin tins over onto a different plate to release pumpkin pie cups. Roll the bottom and sides of the pumpkin pie cups in the cookies and top with light whipped topping. Keep refrigerated.

Serves 12

Nutrition Information
Per 1 pumpkin pie cup
Calories: 121
Total Fat: 1.5 g
    Saturated fat: 0 g
Sodium: 135 mg
Total Carbohydrate: 21 g
    Dietary Fiber: 1 g
Protein: 4 g