I originally started making Fit Mom Pie in a Cup for Thanksgiving Pumpkin Pie. Now, we enjoy it year round with our favorite fruit. We love Pumpkin Pies in a Cup and Pumpkin Muffins during Halloween and Thanksgiving! We love to make them with seasonal fruit in the spring and summer, too! Aloha! Here is a cute picture from Halloween: my little Green M&M and Bumble Bee 🙂
- 8 (1/2-pint) oven-safe glass jars
- 1 egg
- 1 tablespoon all-purpose flour
- 1/4 cup stevia or if you’re naughty 3/4 cup sugar
- 1/2 teaspoon salt
- 1 1/2 cups pumpkin puree (or you can make apple, cherry…whatever pie you want 🙂
- 1 1/2 cups evaporated milk
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 2 tablespoons agave nectar
- 1 (9 inch) unbaked pie crust
- Preheat oven to 400.
- Make Pie Filling: Add the sugar gradually to the pumpkin puree. Beat well an stir in the flour, salt and spices. Stir in the agave nectar and beat well. Stir in the slightly beaten egg, then slowly add the evaporated milk, mixing until well blended. Proceed to filling the Pie Cups.
- Fill the Pie Cups: Spray each cup with non stick spray. Line each cup with a small amount of pie crust dough, as thinly as possible, press onto sides of cups. Leave 1/2 inch extra dough at top of cup for top of pie. Fill each cup with 1/2 cup pie filling (this recipe is for pumpkin, but you can use fruit, pecan….). Top with a tiny pat of butter. Slice left over pie crust and make criss cross lattice design on top of the pie cups (or you can make any design you want, my kids like to do circles and stars with cookie cutters). Press lattice onto 1/2 inch extra and pinch with fingers. Make sure you cut holes for steam if you do a solid pie crust on top. Brush a tiny amount of melted butter on top and sprinkle with a Fit Mom Fairy dusting of sugar.
- Bake 400 degrees for 40 min. or until slightly browned. Serve topped with (ahem 10 calories per Tbs.) whipped cream! Enjoy!