Thanksgiving: {White Chocolate Pumpkin Pie Bites}

Posted: November 14, 2012

First of all, thank you for your input last night on Facebook deciding whether today's post would be about White Chocolate Pumpkin Pie Bites or Slow Cooker Apple Sausage Stuffing.  It was a resounding "PIE!!!!!!!!!!!" And for those of you who voted "Stuffing," you only have to wait until tomorrow. Now, back to pumpkin pie.  I lovvvvvve pumpkin pie. I always have. It makes me happy just thinking about it and the traditions surrounding it. My mom and I were crazy pumpkin pie eaters. Growing up, we literally ate it for breakfast every day of the entire week following Thanksgiving.  We always made a full extra pie just for this purpose.

A few other pumpkin pie facts:

  1. We were also picky pumpkin pie eaters.  We liked it the way we liked it, and didn't want anyone to mess with it.  We liked the Libby's pie, recipe on the can.  Tried and true. So if we ever did Thanksgiving or Christmas at someone else's house, we brought our own pumpkin pies, even if there would be duplication!
  2. I had a strange pumpkin pie eating habit.  As a child (maybe even up to college), I had a very specific order in which I would eat my pie. First, I would eat all the whipped cream. Then, I'd turn the pie upside down and eat the crust.  Then, I'd savor each bite of pure pumpkin pie filling goodness.  Weird, I know. 

All that to say, I take pumpkin pie making, eating, and baking VERY SERIOUSLY!

Introducing {White Chocolate Pumpkin Pie Bites}:

A healthier alternative to traditional pumpkin pie (but just as tasty), these bites start with an amazing filling that uses Chobani Chocolate Chunk greek yogurt, vanilla almond milk, and agave nectar in place of the traditional white sugar + evaporated milk combo.  The white chocolate chips, which melt into each bite add a nice sophistication.

Press a circle of refrigerated pie crust into each hole, and then fill each mini-pie to the top.

Bake for 36 minutes at 350 degrees. And voila... perfect little pumpkin pie bites. Cool on a wire rack.

And the best part? These amazing little four bite "White Chocolate Pumpkin Pie Bites" are only 81 calories each.  So enjoy 2 or 3 of them without any guilt!!

Why don't you make this Thanksgiving healthier and happier?

Full nutritional stats per pie bite:

Calories = 81; Fat = 0.9; Carbs = 10.8; Sugar grams = 4.4; Protein = 1.2; Fiber = 0.6; WW Points = 1; 

And if for some reason you've missed the other posts with recipes for the Full Healthier Thanksgiving Meal, please be sure to check back and read/pin them:

{White Chocolate Pumpkin Pie Bites}

Description

White Chocolate Pumpkin Pie Bites || No Sugar Sweet Life

Ingredients

1 cup
Chobani Chocolate Chunk Greek Yogurt
15 ounces
Canned Pumpkin (make sure you buy "plain" 100% pumpkin)
1⁄3 cup
Vanilla Almond Milk
1⁄3 cup
Agave Nectar or Honey
1  
Egg
1⁄2 teaspoon
Cinnamon
1⁄4 teaspoon
Ground Ginger
1⁄4 teaspoon
Ground Cloves
3 tablespoons
White Chocolate Chips
2  
Refrigerated Pie Crusts
1  
Egg's Whites - to rub on crust
   
Whipped Cream (optional)

Notes

**You will technically have extra pie filling, as there's enough for 29 bites. You can either bake ~5 additional bites, or pour the remaining batter into a ramekin dish and bake without any crust (that's what I did). The ramekin was a lot bigger than the mini-bites, so I had to bake it for 50 minutes, not the 36 minutes.

Instructions

  1. Preheat oven to 350 degrees.
  2. Spray mini-muffin tin with non-stick spray.
  3. Stir together all filling ingredients into a large mixing bowl: everything except for crust and egg whites. 
  4. Roll out crust onto a floured surface. Use a rolling pin to make a bit thinner.
  5. Cut 12 circles, approximately 3 inches in diameter.
  6. Press the dough circles into each mini-muffin tin hole.
  7. Brush egg white onto the tops of each dough cup.
  8. Fill each cup with the pumpkin pie filling, to the top.
  9. Bake for 36 minutes. 
  10. Cool on a wire rack, then refrigerate until it's time to eat them!
  11. I only had one mini-muffin tin, so I repeated these steps twice to get the full 24 pumpkin pie bites.
  12. Top with whipped cream (optional).

Yields 24 Mini-Pies

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Comments

Submitted by JoAnna @ JoAnna Thinks - November 14, 2012 - 9:42am

They look sooo good. I was thinking of making the cranberry/pumpkin relish Sunday. You think you can make it four days in advance? Hmm. Maybe I'll make it Wednesday. It does look easy!

Submitted by kelly - November 14, 2012 - 7:34pm

Just make it the night before...it's super easy. It basically makes itself :) It will definitely stay fresh for 2 - 3 days though.
Submitted by Ashley @ My Food N Fitness Diaries - November 14, 2012 - 10:11am

I am just loving this Thanksgiving series you're doing! These look fabulous!

Submitted by kelly - November 14, 2012 - 7:34pm

It's been a really fun series to do!!!
Submitted by Susan - November 14, 2012 - 1:33pm

These look phenomenal! I wonder, could I just do a whole pie and not the bites with this mixture? What can I say? I'm a bit lazy and a whole pie seems a bit more feasible if I'm the one doing the cookin'.

Submitted by kelly - November 14, 2012 - 1:37pm

I'm guessing YES on a whole pie rather than the bites. The insides cooked so perfectly that I am guessing it would hold up in a full pie version (BUT, I haven't tried it...so you might want to do a trial run this weekend just to test it out!) And please let me know how it goes. You might have to cook it longer...make sure that when you stick a knife in the middle, it pulls out clean. Happy cooking!!!!
Submitted by Susan - November 14, 2012 - 2:24pm

Oh, I have no problem "testing" before the big day. Thanks for your input. I'll let you know how it goes.

Submitted by Calee Himes - November 14, 2012 - 5:20pm

Hey Kel — curious ... what's the sugar content? Have you gone away from keeping track of sugar? Or is it because these are Thanksgiving recipes? I've noticed a lot of pre-fab ingredients lately, and that seems to stray away from your "no sugar" ideals. Just wondering what your focus is on!

Submitted by kelly - November 14, 2012 - 5:22pm

Still lower sugar (and healthier) than most Thanksgiving recipes... just didn't list it out separately from the other stats. I can include it if you'd like.
Submitted by Calee Himes - November 14, 2012 - 5:23pm

That's true. I was just curious because your blog's about "no sugar" and when you've been posting the stats, they don't include the sugar. Just thought you'd want to include that. ;)

Submitted by kelly - November 14, 2012 - 5:30pm

It's just assumed (in my mind) that if I post a recipe, it's fairly low in sugar. I added the stats above for everyone... these bites came out to 4.4 sugar grams each. A slice of regular pumpkin pie has 25 sugar grams.
Submitted by Calee Himes - November 14, 2012 - 5:34pm

Thanks! I was just curious. Hope I didn't offend. Somebody else had asked me about the sugar in some of your recipes (since you're "no sugar, sweet life"), and I thought I'd just ask because I know you.

Also — I love the idea of doing bites. I like to try some of everything, and if everything on the menu was in "sample size" that would be beneficial for me.

Submitted by kelly - November 14, 2012 - 5:38pm

In general, No Sugar Sweet Life had a better ring to it than Low Sugar, Sweet Life... and I do try to avoid it altogether as much as possible. This is my first actual "real" dessert recipe on the blog over the entire year. And I must say, it turned out pretty darn good!! I also updated the sugar stats on the sweet potato casserole. My version has 10.5 sugar grams vs. the traditional version at 62.2 sugar grams.
Submitted by Calee Himes - November 14, 2012 - 5:40pm

Well, if you want to get technical ... I'm embarrassed by the amount of running that gets done on Life + Running. ;)

Thanks for updating! Just thought I'd pass along in case there were some quiet readers that were out there who've been turned off by that.

Submitted by Lynn - November 14, 2012 - 5:44pm

I have a bag of vegan carob chips from a previous recipe and I would love to substitute these for the white chocolate chips. Do you think it would affect the consistency/flavor/look of the recipe too much? Depending, I'll be running to the store for chocolate chips :) Thank you so much for the interesting recipes!

Submitted by kelly - November 14, 2012 - 5:46pm

I've actually never baked with carob chips before... so you will have a better idea than me. I would say if they melt similarly to regular chocolate chips, then go for it! And let me know how it turns out :)
Submitted by Amy - November 15, 2012 - 2:41pm

Made these this morning for a friend's birthday, they are AMAZING!!!! :) Thanks for sharing!

Submitted by kelly - November 20, 2012 - 4:27pm

Thanks for commenting, Amy!! I'm so glad you loved them!
Submitted by Suzy - November 15, 2012 - 9:11pm

I can't find chobani chocolate chunk yogurt. :( Would using the vanilla effect the taste?

Submitted by kelly - November 15, 2012 - 9:22pm

The flavor is "technically" Vanilla Chocolate Chunk, so Vanilla would be a fine substitute... maybe add 1/4 tsp of cocoa powder too? Either way, I'm sure it will still taste yummy :)
Submitted by Suzy - November 16, 2012 - 12:15am

Thanks Kelly!!!

Submitted by Miranda @ Biting Life - November 16, 2012 - 10:20pm

Wow, these look delicious!!! I'm a huge fan of everything pumpkin -- especially pumpkin pie! -- so I'll definitely have to make these soon :)

Submitted by MB - November 27, 2012 - 11:22am

These look so good! I am going to make them soon, but my daughter has a peanut/tree nut allergy. Any recommendations for a substitute for the vanilla almond milk? I've never baked with soy milk but maybe vanilla soy milk or any other suggestions? Thanks! Love your blog!

Submitted by kelly - November 30, 2012 - 3:02pm

I would try the vanilla soy or vanilla rice milk.

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