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Recipe of the Week- Pumpkin Pie Bites


  • Baking spray
  • 15 ounces pumpkin puree, canned
  • ¼ cup brown sugar or sugar substitute
  • ¼ cup almond milk
  • 1 large egg
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon ginger
  • ½ teaspoon table salt
  • 2 tablespoons chopped pecans
  • 24 wonton wrappers 


  1. Preheat oven to 375°F. Coat a 12-cup muffin tin with cooking spray.
  2. In a large bowl and using an electric mixer, beat together pumpkin, brown sugar, almond milk, egg, pumpkin pie spice, ginger, and salt.
  3. Place a wonton wrapper in the bottom of each prepared muffin cup (corners will be sticking up); lightly coat wontons with cooking spray. Place a second wonton in each muffin cup (can place it on an angle to make a design) (2 wonton wrappers per muffin cup).
  4. Evenly divide the filling among muffin cups; smooth the filling with the back of a spoon and sprinkle with pecans.
  5. Bake until wontons are crispy and browned (about 13-17 minutes.)
  6. Make sure to check after 3-4 minutes to see if the edges of the tartlets start to burn. If they do, cover the pan loosely with foil and continue baking until the filling is set.

Serving size: 1-2 Pumpkin tarts depending on your plan.

Count as a starch on special occasions only!