Mini Pumpkin Pies

Dinner , Snacks ,


  • Protein: 8g
  • Carbs: 18g
  • Fat: 6g

What’s the first thought that comes to mind when you hear “pumpkin pie”. I’d put money on you thinking of Fall and/or Thanksgiving, am I right? 

In any case, it’s what we at IIFYM think of. Furthermore, we associate Thanksgiving with a beautiful abundance of food. A lot of which is hyper-palatable and calorie dense. Which is why this mini pumpkin pies recipe is awesome. It’s not only flavorful but it’s lower calorie than most recipes.

Give this mini pumpkin pies recipe a shot and help reduce the calorie onslaught that occurs on one of the best holidays of the year!


  • Servings: 6
  • Serving Size: 77g
  • Calories: 158


  • 1Pre Heat Oven to 425 Degrees.
  • 2Beat Cream cheese with a hand blender or mixer until smooth.
  • 3Add in all dry ingredients into the cream cheese and mix.
  • 4Add the pumpkin and egg whites and mix till batter is formed.
  • 5Pour batter into pre-made crusts and bake for 12-15 minutes at 425.
  • 6Drop temperature to 350 for 40-50 minutes. Use a toothpick and test center to make sure it comes out clean. This shows you the product is done.
  • 7Pull out of oven and place on cooling rack for 5-10 minutes until cool.
  • 8Top with a dash of cool whip.
  • 9Enjoy.


  • Crust:
  • Keebler Mini Pie Crust6 Pack (120g)
  • Dry:
  • NutmegDash (1g)
  • CinnamonDash (1g)
  • CloveDash (1g)
  • Splenda1/3rd Cup (9g)
  • Vanilla Protein Powder1 Scoop (30g)
  • Wet:
  • Pumpkin4oz (114g)
  • Fat Free Cream Cheese4oz (114g)
  • Egg Whites2 (~60g)
  • Topping:
  • Fat Free Cool WhipDash (10g)