Mini Pumpkin Cream Cheese Pies

Recipe posted in: Flex Meals & Snacks, Snacks, Desserts
Mini Pumpkin pies

‘Tis the season for pumpkin everything—and maintaining a healthy diet should be no exception to enjoying this seasonal classic. Whip up a batch of these Mini Pumpkin Pies, complete with cream cheese, for a diet-approved dessert to top off a meal.

We’ve created a recipe for Mini Pumpkin Pies that is just as delicious as your grandmother’s secret recipe, but with less the calories and unhealthy ingredients! If you’re looking for a healthier dessert to whip up this season, then look no further. These delicious Mini Pumpkin Pies will satisfy your sweet cravings without totally derailing your healthy diet.

A homemade crust is filled with layers of pumpkin and cream cheese filling to make a dessert so delicious, you’ll want to make it year-round. Baked for 20 minutes, it’s a quick-and-easy treat to bring along to your holiday get-togethers and will keep you on track with your weight loss goals. Yielding 12 mini pies, each clocks in at just 83 calories. On your Nutrisystem meal plan, enjoy one of these Pumpkin Pies as one SmartCarb. And don’t forget to log each in your NuMi app to ensure you’re not enjoying one too many. You can easily log each mini pie right here in the NuMi app >

Looking to try a few more Nutrisystem-approved pie recipes? Check out a few of our favorites below:

Want to lose weight enjoying cake, ice cream and even cookies? Nutrisystem’s got a plan for you! Click here to learn more >

Servings: 12 (1 pie)

Calories per Serving: 83

On Nutrisystem, Count As: 1 SmartCarb


  • Crust
  • 1 cup rolled oats
  • 1/3 cup medjool dates, packed
  • 2 Tbsp. vanilla unsweetened almond milk
  • Cream Cheese Filling
  • 4 ounces Neufchatel cheese, softened to room temperature
  • 8-10 drop stevia or 1-2 packets non-caloric sweetener
  • 2 Tbsp. egg whites
  • ½ tsp. vanilla bean paste or extract
  • Pumpkin Filling
  • 1 cup pumpkin puree
  • 2 Tbsp. sugar-free maple syrup
  • 3 Tbsp. egg whites
  • 2 Tbsp. vanilla unsweetened almond milk
  • 1 tsp. pumpkin pie spice


  1. Preheat oven to 350°F.
  2. Spray a mini muffin pan with non-stick cooking spray. If desired, criss-cross 2 small strips of parchment paper (about 1 inch thick and 4 inches long) in the bottom of each muffin cup to assist with removal of the pies after baking.
  3. Combine crust ingredients in a food processor. Process until dough-like consistency is achieved (mixture should stick together when pressed). Evenly distribute crust into 16 mini muffin cups (~1 tbsp).
  4. To make the cream cheese filling, beat together cream cheese, sweetener, egg whites and vanilla in a small bowl. Spoon ~1 tablespoon of the cream cheese filling into each muffin cup.
  5. To make the pumpkin filling, beat together pumpkin puree, maple syrup, egg whites, almond milk and pumpkin pie spice in a small bowl. Spoon ~1 tablespoon of the pumpkin filling into each muffin cup, creating a second layer.
  6. Bake for 20 minutes. Remove and cool completely before removing from muffin cups.
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