- 12 wonton wrappers
- 3/4 cup pumpkin puree
- 2 scoops Angel Food Cake protein
- 3 packets Pumpkin Pie Spice Flex Flavors
- 3/4 cup fat-free ricotta cheese
- 1 tsp vanilla extract
- Dash sea salt
- 1/2 tsp cinnamon
- 1 tbsp truvia brown sugar blend
Preheat oven to 350 degrees. Spray muffin tin with nonstick cooking spray. Place a wonton wrapper in each cup of tin. Press down on sides and bottom. Spray wrappers lightly with cooking spray. Bake until golden, about 6 minutes.
While wontons are baking, mix pie filling ingredients in a bowl until fully incorporated. Spoon about 2 tbsp pie filling into each wonton. Makes 12 mini pies.
*Optional garnish (not included in macros): Fat-free whipped cream, Cinnamon
Macros per mini pie: Cal: 56.7 // fat: .3 // pro: 5.8 // carb: 7.8 // fib: .75