Filo cups are a bariatric dessert lovers dream. We can indulge slightly without the heavy feel of pie dough or cake on our tiny tummies! It’s okay to indulge during the holidays!

Heat oven to 350 degrees.

1 Box of uncooked filo dough thawed (takes about 1 hour)
½ stick of butter melted
1 pastry brush

Filling
¾ cup stevia
½ teaspoon salt
1 ¾ teaspoon Pumpkin Pie Spice
2 large eggs (beaten)
1 can (15 oz) pureed pumpkin
1 can (12 oz) evaporated milk (low fat can be used)

This is a process so don’t get in a hurry!

Mix all the ingredients for the filling in a large bowl until smooth.

Unroll the filo dough. It is in layers. Gently pull apart about 3 layers of the dough, one at a time, coating it with the melted butter.
Lay the next layer on top of the buttered layer. Now fold all three layers over making six layers. Cut into pieces that will fit into a mini muffin tin. This may be about 2 X 2 squares, try one then adjust. The dough will overhang the top of the tin. You may trim the edges but it is totally unnecessary. Just make sure that the dough in pushed into the tin and is reasonably smooth. I often spray the tin with cooking spray so that it will slide around and get smooth, but it is not necessary for the cups to pop out of the tin.

Now fill each tin with the filling mixture. This should be enough filling for 48 mini cup bites.

Alternatively, you may purchase pre-made filo cups in the freezer section of your local supermarket. It will be near the pie crusts and whipped topping.

Bake the mini cups 25 minutes. Bake the Mini Tart cups for 35 minutes. Remember ovens may vary so be attentive the last 5 minutes. The filling should be firm and tender, not hard.