Image (3)  Image (4)


3/4 c sugar
1 tbsp cornstarch
1 tsp cinnamon, ground
1/2 tsp ginger, ground
1/2 tsp salt
2 egg whites
1 can (15 oz.) 100% Pure Pumpkin
1 can (12 fl. oz.) Fat Free Evaporated Milk
2 cup fat free whipped topping
If you want a graham cracker crust, you will need:
3 packages mini graham cracker ready crust
photo 1 (81)
If making without crust, you will need:
16 regular-sized foil baking cups
Nonstick cooking spray


1. Preheat oven to 350. If using baking cups, spray 16 cups with cooking spray. Then, place in a regular-sized muffin pan. If using pie crusts, place 16 pie crusts on a baking sheet (depending on the size of your baking sheets, it may be necessary to use 2 sheets). Set aside.
2. Break egg whites into a large mixing bowl and beat.  In a separate small bowl, combine sugar, cornstarch, cinnamon, ginger and salt. Stir pumpkin and sugar mixture into large bowl with egg whites until well combined. Gradually add in evaporated milk, stirring as you pour to combine.
3. Scoop a scant 1/3 c of mixture into each prepared baking cup/pie crust.
                      photo 2 (80)    photo 3 (49)
4. Bake for 30-35 minutes or until toothpick comes out clean. Cool on baking sheet/muffin pan for 20 minutes. Refrigerate for at least 1 hour. Pop them out of the tin or baking cups and onto a plate. Top each with 2 tbsp whipped cream.
Yields 16 servings, serving size 1 mini pumpkin pie
2 points (without crust) on Weight Watchers Points+ System
5 points (with crust) on Weight Watchers Points+ System
I am in no way affiliated with Weight Watchers.
Recipe modified from