Mini Pumpkin Pies | Diabetes Friendly Recipes

Looking for some healthy alternative halloween treats? Enjoy a Halloween feast with these delicious, healthy pumpkin pies. Perfect for a dinner party or as a snack on Halloween. These lower-sugar substitutes to sweets mean that you or your little ones can enjoy all the fun. You can also turn these mini pies into one large pie with a large tin and without cutting up the pastry to enjoy with friends and family.

Serves: 6

Difficulty: Easy

Prep time: 25 mins

Cook Time: 10-12 mins

Nutritional Information

• Calories: 106
• Carbohydrates: 16.6
• Fibre: 1.4g
• Protein: 4.2g
• Fat: 2.2g
• Saturated fat: 0.4g
• Sugars: 1.5g
• Salt: 0.28g

Ingredients

• 4 sheets of filo pastry (cut into 24x8 cm squares)
• Olive Oil spray
• 100g pumpkin
• 1 tsp granulated sweetener of choice
• 1 egg, beaten
• Pinch nutmeg
• Pinch ground ginger
• Pinch ground cloves
• 1 tbs low-fat Greek yogurt
• 5g pumpkin seeds
• ½ Orange zest

Method

1. Preheat the oven to 180ºC. Lightly great a regular muffin tin.
2. Cut the filo pastry into 18, 8cm squares, lightly spraying some oil on one side. In each of the six muffin tin compartments, arrange the pastry to cover. Repeat with all the squares until each tin has three layers of pastry.
3. In a large bowl, mix the eggs, pumpkin, yoghurt and spices together
4. Once combined, fill the pastry with the filling and bake for 10-12 minutes, until the pastry is lightly browned and the pumpkin is cooked.
5. Once cooled, top with pumpkin seeds and orange zest to serve.

Glucology was born in Sydney Australia. Our mission is to help improve the lives of people living with diabetes by providing the best possible support products and information.