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Without a doubt pumpkin pie has to be one of top desserts for the holidays, especially for Thanksgiving. And it’s probably one of the most unhealthy, too, with around 300-350 calories per slice. Normally that would mean you should steer clear of this but not this year! The H3 Healthy Kitchen’s lastest recipe makeover is: Mini Pumkpin Pie. So you can have your mini pie and eat it, too!


Pie Crust:

1.3 ounces Cream cheese, fat-free, cold

4 Tsp Sugar

Pinch Salt

Pinch Baking powder

1 tsp Apple Cider Vinegar

4 tsp Ice Cold Water

2/3 cup Flour

4 tsp Flour for rolling out dough

1.3 ounces Butter, unsalted, cold

Pie Filling:

1 cup Pumpkin

1 cup Egg Beaters

1 cup Evaporated Milk, fat free

1 cup Brown Sugar

½ tsp Ginger

¼ tsp Cloves, ground

¼ tsp Allspice

1 tsp Cinnamon

¼ tsp Nutmeg


    • Preheat oven to 375˚F.
    • In a mixing bowl – with paddle attachment, mix all dough ingredients.
    • Sprinkle clean counter with a small amount of flour. Roll dough out on counter, making sure dough is not too thick.
    • Then place the large rolled out dough over the pie pan. Press dough down into pie pan to make a good fit.  Cut off excess dough that drapes below the edge of the pie pan.  Make sure to give yourself a little dough on the edges so you can crinkle the dough around the edges.
    • Once you have cut the extra dough off, roll that dough back into another ball and repeat of you are making multiple pies – otherwise freeze.
    • Crinkle the edges of the pie dough around the edges of the pan to make a nice design for your pie. Then place in refrigerator to chill for about 15 minutes.
    • In a large mixing bowl beat all filling ingredients on high for one minute.
    • Pour into pie pan and bake 60 minutes or until firm and toothpick comes out clean.


Servings: 12

Serving Size: 1 mini pie

Calories: 175 kcal

Fat: 7 grams