Mini Pumpkin Pies with Phyllo Dough
Time: 1 hours 0 minutes
Enjoy our delicious Mini Pumpkin Pies with Phyllo Dough, packed with amazing flavor! Each serving contains 125 calories, 10g of fat, 8g of carbohydrates, 1g of protein—making it a perfect choice for an OATSOME recipe.
Nutrition info:
Calories: 125
Fat: 10g
Carbs: 8g
Protein: 1g
Ingredients
Servings: 1
Instructions
- 1. Preheat the oven to 400°F. Stir together 1/4 cup sugar and 1/2 teaspoon five-spice powder. Brush 1 sheet of phyllo with coconut oil (as you work, keep remaining phyllo covered with a kitchen towel) sprinkle evenly with 1 1/2 teaspoons sugar mixture. Starting at one short end, fold in half to enclose butter and sugar mixture; brush the top with more butter. Cut the sheet in half and, with oiled side-down, gently press into the bottom and sides of the muffin tin. Repeat with remaining phyllo, coconut oil, and sugar mixture, until muffin tins are full. Bake until the crust is crisp and golden, 10 to 12 minutes. Transfer pan to a wire rack and let cool completely. (The baked cooled crust can be wrapped and stored at room temperature for up to 1 day.)Meanwhile, in a large bowl, whisk together eggs, pumpkin, milk, sugar, vanilla, spices, salt, and remaining until smooth. Pour mixture into crust and bake 15 -20 minutes. Or until filling is set. Transfer pan to wire rack, let cool completely. Remove pie from tins, and serve with non-dairy whipped cream.
- 2. Enjoy your Mini Pumpkin Pies with Phyllo Dough!
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Mini Pumpkin Pies with Phyllo Dough
Time: 1 hours 0 minutes
Enjoy our delicious Mini Pumpkin Pies with Phyllo Dough, packed with amazing flavor! Each serving contains 125 calories, 10g of fat, 8g of carbohydrates, 1g of protein—making it a perfect choice for an OATSOME recipe.
Nutrition info:
Calories: 125
Fat: 10g
Carbs: 8g
Protein: 1g
Ingredients
Servings: 1
Instructions
- 1. Preheat the oven to 400°F. Stir together 1/4 cup sugar and 1/2 teaspoon five-spice powder. Brush 1 sheet of phyllo with coconut oil (as you work, keep remaining phyllo covered with a kitchen towel) sprinkle evenly with 1 1/2 teaspoons sugar mixture. Starting at one short end, fold in half to enclose butter and sugar mixture; brush the top with more butter. Cut the sheet in half and, with oiled side-down, gently press into the bottom and sides of the muffin tin. Repeat with remaining phyllo, coconut oil, and sugar mixture, until muffin tins are full. Bake until the crust is crisp and golden, 10 to 12 minutes. Transfer pan to a wire rack and let cool completely. (The baked cooled crust can be wrapped and stored at room temperature for up to 1 day.)Meanwhile, in a large bowl, whisk together eggs, pumpkin, milk, sugar, vanilla, spices, salt, and remaining until smooth. Pour mixture into crust and bake 15 -20 minutes. Or until filling is set. Transfer pan to wire rack, let cool completely. Remove pie from tins, and serve with non-dairy whipped cream.
- 2. Enjoy your Mini Pumpkin Pies with Phyllo Dough!