Devin Alexander’s Perfect Pumpkin Pie-lets
Adorable and tasty, these diabetic-friendly pumpkin pie-lets come from chef Devin Alexander’s cookbook You Can Have It! and are certain to become a holiday must. The whipped topping makes more than you need, but feel free to save it for use on other things.
Perfect Pumpkin Pie-lets
For the pumpkin pie-lets:
9 mini fillo shells
2 large egg whites
1/4 cup pure pumpkin purée
1 teaspoon pure maple syrup
1 teaspoon zero calorie natural sweetener
1 teaspoon light brown sugar
1/2 tablespoon whole grain oat flour
1/2 teaspoon pure vanilla extract
1/4 teaspoon plus 1/8 teaspoon pumpkin pie spice
1/4 teaspoon ground cinnamon
1/8 teaspoon baking powder
1/16 teaspoon sea salt
For the Devinly whipped topping:
3 large egg whites, at room temperature
1/2 teaspoon cream of tartar
1/4 teaspoon xanthan gum
3/4 cup light agave nectar
1. Make the pumpkin pie-lets: Preheat oven to 350 degrees. Line a small baking sheet with nonstick foil. Place the fillo shells side by side on the baking sheet so they don’t touch.
2. In a small mixing bowl, using a sturdy whisk, mix the egg whites, pumpkin, maple syrup, sweetener, brown sugar, and flour together until well combined. Still using the whisk, stir in the vanilla, pumpkin pie spice, cinnamon, baking powder, and salt and continue mixing until well combined. Divide the filling among the fillo shells, about 1 tablespoon in each.
3. Bake the pie-lets for 10 to 15 minutes, or until a toothpick inserted into the center comes out sticky (it shouldn’t be runny, but won’t be dry). Allow them to cool to room temperature.
4. In the bowl of a stand mixer, add the egg whites, cream of tartar, and xanthan gum and mix on medium speed until combined and the egg whites have just started to foam. Pour the agave into a small saucepan and place it over medium heat. Making sure to watch it very carefully, heat the agave until it comes to a boil (it boils quickly and may burn if unattended even for a few seconds).
5. Turn the mixer to high and slowly and carefully pour the hot agave into the mixer (stand back, making sure that it does not accidentally splatter on you). Let it continue to whip until the topping is very thick and fluffy, with very stiff peaks and turned white. Save 9 teaspoons for the pie-lets and transfer any leftovers to an airtight plastic container and store in the freezer for up to 2 weeks.
6. Assemble the pie-lets: Just before serving, top each pie let with 1 teaspoon whipped topping.
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