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Are you craving pumpkin pie? Instead of indulging in a large piece this holiday season, try a mini version. These mini pumpkin pies hit the spot and are great for parties!

Mini Pumpkin Pies

  • 1 cup canned pumpkin
  • 1/3 cup sugar
  • ½ cup skim milk
  • 1 egg
  • 1 teaspoon vanilla
  • 1 (3 ½ ounce) box of fat free sugar free Jell-o instant pudding and pie mix
  • ¾ teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 pastry for double crust (Pillsbury)


  1. Roll out pastry dough to 1/4 inch thickness.
  2. Cut out 2-1/2″ circles from the dough. You should have 30.
  3. Place each circle in a muffin cup and push in to fit pan.
  4. Preheat oven to 350 degrees.
  5. In a large bowl, beat together pumpkin, sugar, milk, egg and vanilla.
  6. Add the pudding mix and beat until blended. It will thicken nicely.
  7. Add spices. Stir to combine.
  8. Fill pastry crusts evenly.
  9. Place in oven and bake for 30 minutes.
  10. Cool on rack. When cool, you can place in a rigid freezer container with layers of waxed paper in between. Freeze until needed. You can thaw these in the refrigerator or put in the microwave for about 1 minute.

Yield: 30 mini pies 1 serving is 1 mini pie / Calories: 48, Fat: 2g, Carbohydrates: 7g