Thursday, October 15, 2009
Guilt Free Autumn Sweets
MINI PUMPKIN PIES
2 cups pumpkin puree ( Libby's)
1 can fat free evaporated milk (Carnation)
8 oz fat free plain greek yogurt (Voskos)
1 tbsp pumpkin pie spice
1 tsp vanilla extract
3 large eggs
3/4 cup raw sugar ( I think it will be just fine with 1/2 cup )
Preheat the oven to 430F
Whisk all the ingredients together until smooth.
Spray a muffin pan with pam.
Take two wonton wrappers and place them over eachother so they are diagonal, creating an octagon.
Place this into the muffin pan creating a "crust"
Fill the crusts nearly to the top.
Place in the oven for about 10-15 minutes until the filling begins to set
Reduce the heat to 330F and cook for an additional 40 minutes