Name: Mini Pumpkin Pie Cups
Prep time: 10 min
Cook time: 30 min
Total time: 30 min
Ingredients: Nonstick cooking spray; 1 cup pumpkin puree; 1 large egg (, lightly beaten); ½ tsp . pure vanilla extract; 2 Tbsp . pure maple syrup ((or raw honey)); ¼ tsp . ground cinnamon; 1 dash ground ginger; 1 dash ground cloves; ¼ tsp . fine sea salt ((or Himalayan salt)); ⅓ cup unsweetened almond milk; 12 wonton wrappers

Around the holidays, I find it far too nerve-wracking to have uneaten pieces of pie lying around. It’s like tempting fate, you know?

These mini pumpkin pie cups are a great solution: They’re perfectly portioned and made with a genius (and healthier) shortcut: these pies are baked in light, crispy wonton wrappers instead of traditional pastry crust!

Wonton wrappers can be found at most grocery stores. They’re sold in packs of stacked wrappers, which are typically square or round. For this recipe, I used 3 ½ inch square wrappers.

Go ahead and give these easy, mini pumpkin pie cups a try — they’ll be a hit at any holiday party or dinner party.

For extra brownie points bring some whipped cream for garnish; I highly recommend this dairy-free coconut whipped cream, so yummy!

Variations

Apple: Substitute 1 cup cooked apples (or 1 cup unsweetened chunky applesauce) for pumpkin. Sub in allspice for ginger.

Sweet Potato: Substitute 1 cup cooked mashed sweet potato for pumpkin. Sub in 1 tsp. pumpkin pie spice for cinnamon, ginger, and cloves.

4.12 from 9 votes

Mini Pumpkin Pie Cups

These mini pumpkin pie cups that use wonton wrappers instead of traditional pastry crust are perfectly portioned and so easy to make.

Prep Time 10 mins

Cook Time 30 mins

Total Time 30 mins

Servings 6 servings, 2 pie cups each

Calories 81 kcal

Ingredients

Nonstick cooking spray
1 cup pumpkin puree
1 large egg , lightly beaten
½ tsp . pure vanilla extract
2 Tbsp . pure maple syrup (or raw honey)
¼ tsp . ground cinnamon
1 dash ground ginger
1 dash ground cloves
¼ tsp . fine sea salt (or Himalayan salt)
⅓ cup unsweetened almond milk
12 wonton wrappers

Instructions

Preheat oven 325° F.
Lightly coat a mini muffin pan with spray. Set aside.
Combine pumpkin, egg, extract, and maple syrup in a medium bowl; whisk to blend.
Add cinnamon, ginger, cloves, salt, and almond milk; mix until just blended. Set aside.
Place a wrapper in each muffin cup. Press down so that wrapper fits snugly and forms a cup shape.
Pour approx. 2 Tbsp. pumpkin mixture into each cup (or fill each cup about ¾ full).
Bake for 15 to 20 minutes, or until knife inserted in the center of one cup comes out almost clean. Cool completely on wire rack. Refrigerate until ready to serve.

Recipe Notes

Pro tip: Mini muffin pans can vary in size. If 2 Tbsp. won’t fit into your muffin cups, adjust the amount of filling. In that case, you may need more wrappers as this recipe will make more than 12 cups.

Container Equivalents
1 Yellow

2B Mindset Plate It!
An FFC as part of breakfast or lunch or occasional snacktional.

If you have questions about the portions, please click here to post a nutrition question in our forums so our experts can help. Please include a link to the recipe.

Photographs by Anguel Dimov and Brianne B of Natural Girl Modern World