Mini Maple Pecan Pies

Mini Maple Pecan Pies

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From: Diabetic Living Magazine

If pecan pie is a thanksgiving "must" at your house, there's no need to skip the tradition because you're on a diabetic meal plan. These mini pies with only 19 carbs per serving let you enjoy the festive treat without a second thought.

Ingredients 20 servings

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Original recipe yields 20 servings
Nutrition per serving may change if servings are adjusted.
  • ½ of an 8-ounce package reduced-fat cream cheese (Neufchatel), softened
  • ¼ cup 60 to 70% tub-style vegetable oil spread
  • 1 cup all-purpose flour
  • ½ cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
  • ⅓ cup granulated sugar or 2 tablespoons plus 2 teaspoons sugar substitute blend (see Tip)
  • ¼ cup pure maple syrup (see Tip)
  • 1 tablespoon 60% to 70% tub-style vegetable oil spread, melted
  • ½ teaspoon vanilla
  • ⅔ cup coarsely chopped pecans, toasted (see Tip)
  • 12 pecan halves (optional)


  • Prep

  • Ready In

  1. Preheat oven to 325°F. For the pastry, in a medium bowl, beat cream cheese and the ¼ cup vegetable oil spread with an electric mixer on medium speed until combined. Stir in flour. Divide dough into 12 equal portions. Using 12 ungreased 2½-inch muffin cups, press each portion evenly into the bottom and up the side of one of the cups (pastry will be thin). Bake for 15 minutes (pastry will shrink slightly as it bakes).
  2. For the pecan filling, in a medium bowl, whisk together egg, sugar, syrup, the 1 tablespoon melted vegetable oil spread and vanilla until combined. Stir in the chopped pecans. Spoon mixture evenly into hot pastry-lined muffin cups. If desired, top each cup with a pecan half.
  3. Bake about 30 minutes more or until pastry is golden and filling is puffed. Cool slightly in muffin cups. Carefully remove pies from muffin cups and transfer to a wire rack. Cool about 20 minutes; serve warm.
  • Tips: If using a sugar substitute, choose 2 tablespoons plus 2 teaspoons Splenda® Sugar Blend for Baking or Sun Crystals® baking blend. Nutrition Per Serving with Sugar Substitute: same as below, except 173 cal, 16 g carb.
  • If using a syrup substitute, choose a sugar-free or light maple-flavor syrup or agave nectar plus ¼ teaspoon maple flavoring (if desired) for the pure maple syrup. Nutrition Per Serving with Syrup Substitute same as below, except 159 cal, 97 mg sodium, 13 g carb. Nutrition Per Serving with Agave Nectar Substitute same as below, except 176 cal, 88 mg sodium, 17 g carb.
  • To toast whole nuts or large pieces, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 10 minutes or until golden, shaking pan once or twice.
  • To make ahead: Allow to cool completely before storing mini pies in an airtight container in the refrigerator for up to 24 hours. Let stand at room temperature for 1 hour before serving.

Nutrition information

  • Serving size: 1 mini pie
  • Per serving: 182 calories; 10 g fat(3 g sat); 1 g fiber; 19 g carbohydrates; 3 g protein; 7 mg cholesterol; 10 g sugars; 89 mg sodium;
  • Carbohydrate Servings:
  • Exchanges: 2 fat, 1 other carbohydrate

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