48 (serving size = 15 g)
- 48 wonton wrappers
- 1 15.5 oz can of pumpkin puree (not pumpkin pie filling)
- 80 g (1/4 cup) maple syrup
- 48 g (1/4 cup) monk fruit sweetener
- 45 g full-fat coconut milk
- 1 tsp vanilla
- 1/4 tsp salt
- Pinch of black pepper
- 3 large, room temperature eggs (do not use cold eggs)
- Ghee cooking spray (substitute canola oil spray if you can’t find ghee spray)
- Optional whipped topping (not included in macro count)
These might be the most adorable pumpkin pies we’ve ever seen, and at only 20 calories and 3 grams of carbs (!) per bite, you can eat an entire plate full of them without burning through your macros.
In order to keep the macros low, we swap traditional pie crust for wonton wrappers. Additionally, we use a combination of maple syrup and monk fruit sweetener to lower overall carbs. If you’re not into monk fruit, simply swap it out with an equal weight of white sugar or coconut sugar (just don’t forget to adjust the macros!).
- Preheat oven to 325 F. If you think your oven runs hot, err on the side of caution and lower it by 25 degrees.
- Spray mini muffin tins with a light coat of ghee spray. Gently press a wonton wrapper into each muffin tin cup, letting the wrapper fold into itself. Spray the inside of wrappers with a very light coating of ghee spray. If any oil pools in the bottom of the wrappers, soak up the excess with a paper towel. Set the wrappers aside.
- In a large bowl, whisk together the pumpkin puree, room temperature eggs, maple syrup, monk fruit sweetener, coconut milk, vanilla, salt and a pinch of black pepper until combined. Carefully spoon 1 tbsp of filling (15 g) into each wrapper.
- Bake the pumpkin pie cups for 16 to 18 minutes, until the filling is set. When the bites are cool enough to handle, remove them from the mini muffin tins and let them cool on the counter for at least an hour. Top the pumpkin pie bites with your favorite whipped topping before serving.
Note that the bites are best eaten the day they are made. The skins will lose their crunch in the refrigerator overnight but can be crisped back up in a 350 F oven on day two.
Wonton wrappers are delicate and brown quickly, so make sure to follow the directions exactly in order to make sure that the filling sets without burning the wrappers.
*Make sure your eggs are at room temperature in order to ensure that your filling cooks quickly enough to keep your wonton wrapper corners from over-browning. If you forget to take your eggs out of the fridge ahead of time, bring them to room temperature by submerging them in very warm (but not boiling) water from the tap, for 5 to 7 minutes.
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