Thanksgiving: {White Chocolate Pumpkin Pie Bites}

 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 honey 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 check out my other Thanksgiving recipes here:

{White Chocolate Pumpkin Pie Bites}

{White Chocolate Pumpkin Pie Bites}


White Chocolate Pumpkin Pie Bites // @noshandnourish


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 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 (or substitute a homemade version)
1 Egg's Whites - to rub on crust
  Whipped Cream (optional)


**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.


  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