Mini Pumpkin Pies (in wontons)

By ctozzi

Calories: 36 calories each
Weight Watchers Points Plus Value: 1 point with or without whipped topping

Ingredients

• Pumpkin Pies:
• 1/2 cup egg whites
• 1/2 cup pumpkin
• 1 tsp pumpkin pie spice
• 1 cup sweetener of choice (or 1 tsp stevia)
• 1/2 cup cottage cheese
• 12 wonton wrappers
• Optional Whipped Topping:
• 1 cup (or 1/2 8oz container) light cool whip topping

Preparation

Step 1

1. Preheat oven to 350 degrees. Coat 12 count muffin tin with non-stick cooking spray.

2. Blend all of the ingredients for pumpkin pie filling (everything except for wonton wrappers) in a blender until smooth. Press 1 wonton wrapper into each prepared muffin tin.

3. Pour pumpkin pie filling into each wonton wrapper, distributing evenly between the 12 muffin tins.

4. Bake in pre-heated oven 12-15 minutes, or until pumpkin filling is set, and wonton wrappers become slightly golden brown. When completely cooled, place whipped topping in a large ziplock bag, and snip off one of the corners. Pipe whipped topping onto each pumpkin pie just before serving.

5. Sprinkle a dash of cinnamon over the top if desired. Enjoy!
Note: Store these mini pumpkin pies in the fridge until ready to serve.