10 Minute Pumpkin Mousse Mini-Pies


10 minute Pumpkin-Mousse Mini-Pies

This is one of those Hardly-A-Goddess recipes that truly working within the ~mommy needs a helper, so I think I’ll open this~ box.  It takes ready-made ingredients and puts them together for something delicious and not too unhealthy.  It is perfect for a once in while treat that I think fits the bill in a pinch.  Say, you need a dessert in 10 minutes… This works.

It starts with Athen’s Fully Baked mini fillo sheets.  They are already baked, hence the name…duh, me! You can just take them out of the package and fill, or you can crisp them up in an oven (or toaster-oven) for 3 minutes at 350*.  Could not be any easier. Seriously.  How hard is it to open a box?

As far as the fat content of this recipe, you can go low-fat all the way, making these not very bad for you at all in the fat-department.  Did I say, “fat department?” That is just gross.  If there actually was a “fat department” I think I’d stay away.  Just saying!  So we will go low-fat.  Here we are:

Pumpkin Mousse Mini-Pies

Serving Size: 30 mini shells (from two packages)


  • Two Packages: 1.9oz box of 15 pre-baked Athen's Mini Fillo Shells
  • 3/4 cup pumpkin puree
  • 1 package (1.85oz) instant vanilla pudding
  • 3/4 cup fat-free milk, or almond milk
  • 1/2 tsp. pumpkin pie spice
  • 3 cups Cool Whip Lite


Remove shells from the package and let thaw for 10 minutes. OR Heat in a 350* oven for 3-4 minutes, and then remove and cool. While you wait, prepare the filling:

Put the vanilla pudding and milk in a large mixing bowl. Add the pumpkin and spice. Wisk until combined for one minute. Fold in the Cool Whip. Spoon or pipe the filling into the shells and refrigerate for 10 minutes. Sprinkle cinnamon sugar or pumpkin pie spice on the tops before serving.