Pumpkin pie and Thanksgiving go hand-in-hand. The good news is that pumpkin is a low-calorie vegetable that’s loaded with nutrients. The bad news is that we usually pair pumpkin with an excessive amount of sugar when we serve it during the holidays. The solution? Less sugar and smaller portions. These pumpkin pie bites weigh in at ninety-two calories per serving, which is a fraction of the caloric total of most pumpkin pie slices.  And these bites are so delicious that you’ll literally only need a few to feel completely satisfied. Enjoy!



4 ready-to-use pie crusts

3-inch cookie cutter (you can use the bottom of a glass!)

1 large egg white, lightly beaten (for the crust)

¾ cup packed brown sugar

1 ¾ teaspoons pumpkin pie spice mix

¼ teaspoon salt

1 can evaporated low-fat milk

2 large egg whites

1 large egg

1 15-ounce can unsweetened pumpkin mix

Low-calorie whipped cream (optional)



  • Heat oven to 350 degrees
  • Reposition oven rack to lowest setting
  • Spray the muffin tins with low-calorie cooking spray
  • In a large bowl, whisk together the brown sugar, pumpkin pie spice mix, salt, evaporated low-fat milk, two egg whites, one large egg, and unsweetened pie mix.
  • Place the pie crust circles into the muffin tins and brush with egg white to avoid burning.
  • Scoop the pumpkin pie mix into the crust until it’s just below the level of the pan.
  • Bake for 16 – 18 minutes or until the top of the pumpkin pie bites have a hint of brown.
  • Top with low-calorie whipped cream if desired.