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Pumpkin Pie Bites

Baking is a science so that’s typically why I stay away from it.  So when I made these pumpkin pie bites and they turned out amazing, I get so excited!  Weight Watchers friendly too!  You can use graham crackers or graham cracker cookies for the base.

 

these are remy's graham crackers in a food processor this is a food processor with graham crackers pulsed with melted butter to make a crust
pumpkin pie filling in a food processor this is pumpkin pie filling in a food processor that is Weight Watchers friendly

 

this is a photo of pressing down on the graham cracker crust to parbake after the graham cracker crust parbakes, while still warm, press down with finger to make a well - these are Weight Watchers friendly too!
top graham cracker crust with filling that are weight watchers friendly graham crackers
this is a photo of a pumpkin pie bite

Pumpkin Pie Bites

Yield: 18 mini bites
Prep Time: 5 minutes
Cook Time: 14 minutes
Total Time: 19 minutes

I LOVE THIS DESSERT! I don't make very many, so when it turns out, I am always thrilled. This is everything you want in a dessert. AND THESE ARE ONLY 1 WW POINT! Yes, I am shouting so everyone in the back can hear. 😂

Ingredients

  • 7 ounces graham crackcer cookies (or 7 ounces graham crackers)
  • 3 tablespoons light butter (I used I Can't Believe It's Not Butter Light), melted
  • 1 cup canned pumpkin
  • 1/2 cup 2% milk
  • 1 large egg
  • 1/2 cup monk fruit (or any non calorie sweetener)
  • 2 tablespoons cornstarch
  • 2 tablespoons flour
  • 1 teaspoon ground cinnamon

Instructions

  1. Heat oven to 350.
  2. In a food processor pulse the graham crackers with the melted butter and pulse until it almost looks like coarse sand.
  3. Place 1 teaspoon of this mixture into 18 mini muffin pan.
  4. Bake for 6 minutes. Remove from oven and let cool for 5 minutes.
  5. Press the graham mixture down to create a well.
  6. In a food processor, mix the pumpkin, egg, milk, sweetener, cornstarch, flour and cinnamon. Pulse until smooth.
  7. Using a tablespoon of pumpkin filling, top each graham cup with the pumpkin pie filling and bake for 12-14 minutes.
  8. Let cool in the muffin tins for 10 minutes before removing. No need to refrigerate like regular pumpkin pie.
  9. Store in an air tight container. Before serving, add whipped cream.
Nutrition Information:
Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 77Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 3mgSodium: 65mgCarbohydrates: 12gFiber: 1gSugar: 4gProtein: 1g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Biz
Category: All Recipes

Can you make these pumpkin pie bites crustless?

Yep!  See recipe card below.  Four pumpkin pie bites are only 1 WW point!

this is a photo of a crustless pumpkin pie bites

Crustless Pumpkin Pie Bites

Yield: 18
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes

Even the crustless version of these pumpkin pie bites are delicious! As of the date of this publication, you can have 4 bites for only 1 WW point.

Ingredients

  • 1 cup pumpkin
  • 1/2 cup 2% milk
  • 1/2 cup monk fruit (or non calorie sweetener of choice)
  • 1 egg
  • 2 tablespoons cornstarch
  • 2 tablespoons flour
  • 1 teaspoon cinnamon

Instructions

  1. Heat oven to 350.
  2. Mix the ingredients just until combined and creamy.
  3. Spray mini muffin pan with avocado oil spray.
  4. Place 2 tablespoons filling into each muffin tin.
  5. Bake for 12-15 minutes, or until set and slightly pulling from the sides.
  6. Let cool 10 minutes before removing.
  7. Store in an air tight container for up to 5 days.
  8. Serve with whipped cream.

Notes

Click here for the WW link.

Nutrition Information:
Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 20Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 11mgSodium: 7mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 1g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Biz
Category: All Recipes

Creating any of my recipes, especially desserts, I always have a single goal in mind: to keep it light on the points, but heavy on the flavor. It’s a balancing act where every ingredient counts, but nobody’s allowed to leave the taste buds behind.

While most of my recipes are centered around Weight Watchers and making delicious foods work for the plan, I also want anyone to be able to make the recipe and enjoy it fully without thinking it only tastes good because it’s “diet food.” It’s just simply good food – regardless of being on WW or not!