Stacked Pumpkin Mix Pie is a Perfect Fall Treat
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Stacked Pumpkin Mix Pie may seem like a weird concept, but they can be a lower carb and lighter treat than the traditional slice we often share at Thanksgiving. It is very easy to make, a perfect recipe to have the kiddos help you with.
Pumpkin is so much more than just a fall seasonal treat. Rich in vitamins, minerals, and antioxidants, pumpkin is incredibly healthy. What’s more, its low-calorie content makes it a weight-loss-friendly food. Its nutrients and antioxidants may boost your immune system, protect your eyesight, lower your risk of certain cancers, and promote heart and skin health.
Raw pumpkin has only 15 calories per 1/2 cup and is full of iron, zinc, and fiber. It’s high in vitamin C and beta carotene. Pumpkins are also high in lutein and zeaxanthin, substances that may help prevent the formation of cataracts and reduce the risk of macular degeneration.
We are using just a half a cup here – from a can of pumpkin pie filling. It is easiest to find in the fall, and the balance that you don’t actually use in the recipe will freeze well for the next time you need it for a recipe.
Stacked Pumpkin Mix Pie Treats
You will need:
- 10 wonton wrappers
- 2 tbsp of melted butter
- 1 tbsp of sugar
- ¼ tsp of cinnamon
- 1/2 cup of pumpkin pie filling
- Whipping cream for garnish
Place the wonton wrappers on a non-stick tray and then brush with melted butter.
Combine sugar and cinnamon and sprinkle on the buttered wonton wrappers.
Bake for 5-7 minutes in a 350 degree oven until golden brown and then remove from the oven and let them cool.
Place one toasted wrapper on a plate and pipe pumpkin pie filling on it.
Press an additional wrapper on top and garnish with whipping cream.
Make sure you have two to four stacks on a plate to serve.