I am experimenting with Thanksgiving recipes today, which benefits us because it means we get a mini Thanksgiving dinner today. Including 3 Smart Point Pumpkin Pies.

Preheat your oven to 425°.

I started with the crust…my trusty 2 Ingredient Dough. Mix 1c of Self-rising Flour with 1c of nonfat greek yogurt.

Since I am making mini pies, I will divide this into 4 equal portions.

That came out to 3.5oz per portion (3 Smart Points).

Roll each portion out and put it into your mini pie pan.

I use a fork to crimp the edges and then I prick the bottoms of the crust a few times to keep it from puffing up.

Put each crust on a baking sheet and then bake for 5 minutes. This will ensure your crust bakes appropriately when you put the pumpkin custard in it.

This is what it will look like after that first blind bake.

Now for the custard, here is what you will need.

  • 1 can pumpkin puree (not pumpkin pie mix)
  • 2 eggs (I accidentally dropped one on the counter…oops)
  • 1c almond milk. I used cashew almond mix.
  • 1 1/4 c splenda or monk fruit sweetener
  • 1 tbsp flour
  • 1 heaping tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground cloves

In a large bowl, add pumpkin.

Add your milk and eggs.

Mix well.

Mix in 1 1/4c of splenda.

1 tbsp flour

And your spices.

Mix well.

Divide your custard among the 4 pie shells.

Pop these in the oven for 10 minutes. After 10 minutes, remove from oven, and cover your exposed crust with foil to keep it from burning. Reduce heat to 350°.

Put these back in the oven and bake for 30 minutes, or until a knife inserted in the center comes out clean.

These pies are 3 Smart Points each.

Pumpkin Pie


  • 1c self rising flour
  • 1c non fat Greek yogurt


  • 1 can pumpkin puree
  • 1c almond milk
  • 2 eggs
  • 1 1/4c splenda
  • 1 tbsp flour
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground cloves

Preheat oven to 425°.

Mix self rising flour and yogurt to combine. On a floured surface knead dough to or three times to ensure fully mixed. Divide dough into 4 equal portions and roll out to fit mini pie pans. Crimp edges of crust and poke bottom of crust with fork to keep from puffing up. Bake 5 minutes.

For the filling, mix pumpkin, milk and eggs well. Add in splenda, flour and spices. Pour mix equally among the pie crusts. Bake at 425° for 10 minutes. Remove from oven and wrap exposed crust in foil. Reduce heat on oven to 350. Bake for 30 minutes.

Makes 4 mini pies at 3 smart points per pie.

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