Crustless Mini Pumpkin Pies

By asally04

Yields 12 servings. Weight Watchers Points Plus: 3 per serving (P+ calculated using the recipe builder on weightwatchers.com)
Nutrition Information per serving from myfitnesspal.com: 114 calories, 22 g carbs, 1 g fat, 3 g protein, 2 g fiber

Ingredients

• 2/3 c white whole wheat flour
• 1/4 t baking powder
• 1/4 t baking soda
• 1/4 t salt
• 2 t pumpkin pie spice
• 1 (15 oz) can of pumpkin puree
• 1/2 c sugar
• 1/4 c brown sugar
• 2 large eggs
• 1 t vanilla extract
• 3/4 c fat free half and half
• 12 servings fat free Reddiwhip (or other canned whipped cream)

Preparation

Step 1

1. Preheat the oven to 350. Line 12 muffin cups with cupcake liners and lightly mist the inside of the liners with cooking spray.
2. In a medium bowl, combine the flour, baking powder, baking soda, salt and pumpkin pie spice and whisk or stir together to combine,
3. In a large bowl, combine the pumpkin, sugar, brown sugar, eggs, vanilla and half and half and stir or whisk together until thoroughly combined. Add the dry ingredients and continue to whisk together until smooth and combined.
4. Fill the muffin liners evenly with the batter and bake for 20 minutes. Let cool in the pan and then transfer to the refrigerator to chill. The pies will deflate a bit as they cool. Serve chilled with a spray of whipped cream on each mini pie.