Mini Pumpkin Pies with Phyllo Dough

Calories: 125 Fat: 10 Carbs: 8 Protein: 1 Serves: 24


  • 3/4 cup sugar
  • 1 tsp Chinese five-spice powder
  • 8 sheets frozen phyllo dough (each approximately 13 by 18 inches), thawed
  • 1 cup coconut oil, melted
  • 3 large eggs
  • 1 can (15oz) pure pumpkin purée
  • 1 ½ cups Oatsome Barista Oat Milk
  • 3/4 cup cane sugar
  • 1 tsp vanilla extract
  • 1/2 tsp kosher salt
  • 1 tsp cinnamon
  • ½ tsp ginger
  • ¼ tsp cloves


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.

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