Name: Mini pumpkin pie spice tarts
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 4 oz canned pumpkin; 2 large egg whites; 1/3 cup vanilla whey protein powder; 3/4 tsp pumpkin pie spice; 1 1/2 tsp maple syrup; 1/3 cup thawed phyllo dough sheets; 24 olive oil cooking sprays; 1/4 tsp salt

Ingredients

8 items

4 oz canned pumpkin
2 large egg whites
1/3 cup vanilla whey protein powder
3/4 tsp pumpkin pie spice
1 1/2 tsp maple syrup
1/3 cup thawed phyllo dough sheets
24 olive oil cooking sprays
1/4 tsp salt

Instructions

Prep 15 min · Cook 35 min

Preheat your oven to 350°F. Coat three wells of a muffin tin with about the sprays of cooking spray.
In a small bowl, whisk together the canned pumpkin, egg whites, vanilla protein powder, maple syrup, pumpkin pie spice, and salt until smooth.
Lay one phyllo sheet on a clean surface and coat evenly with about the sprays of cooking spray. Top with the second sheet and spray again. Cut the stack into 6 squares, roughly 4 1/2 inches each. Keep the phyllo covered with a damp towel while working. Press 2 squares into each of the 3 prepared muffin wells, offsetting them like a star to form the cups.
Divide the pumpkin filling evenly among the three phyllo cups. Bake until the pastry edges are golden brown and the filling center no longer jiggles when the tin is nudged. Done when filling center no longer jiggles, 165°F.
Cool the tarts in the tin for 10 minutes to let the filling set. Carefully lift them out with a knife and finish cooling on a wire rack. Serve warm or chilled.

Nutrition

Ingredients

Instructions

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