Mini filo pumpkin pies
prep: 25 minutes
cook: 10-12 minutes
serving: 12
Nutrition Facts
each serving
KCal
106
Carbs
16.6g
fiber
1.4g
Protein
4.2g
Fat
2.2g
Saturates
0.4g
Sugars
1.5g
Salt
0.28g
Fruit/Veg Portion
-
Ingredients
all 12 types- 8 sheets of filo pastry, (in 24x8 cm squares, 40g each)
- 6 sprays of oil
- 200g pumpkin or butternut squash, peeled and cut into small cubes
- 2 tsp granulated sweetener (optional)
- 2 eggs, beaten
- half tsp nutmeg
- half tsp cinnamon
- half tsp ground ginger
- pinch ground cloves
- 2 tbsp 0% fat Greek yogurt
- 10g pumpkin seeds
- zest 1 orange
Directions
4 steps in totalStep 1
Preheat the oven to 180°C/gas 4. Lightly oil a shallow muffin tray.
Step 2
Cut the filo pastry into 8cm squares and spray a little oil on one side. Arrange a filo square into each of the muffin compartments. Spray more squares with oil and add them on top. Repeat so each muffin compartment has three layers of pastry.
Step 3
Meanwhile, make the filling by mixing together the eggs, pumpkin, yoghurt and spices in a large bowl.
Step 4
Place the filling into the pastry cases and bake for 10-12 minutes until the filo case is lightly browned and the pumpkin still feels a bit wobbly in the centre. Top with the pumpkin seeds and orange zest to serve.
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