Personal Pumpkin Pies + Review: satisfy by Mona Dolgov

personal-pumpkin-pies-+-review:-satisfy-by-mona-dolgov

Published: · Modified: by Carol · This post may contain affiliate links. Please read my disclosure.

Recipe reprinted with permission from You Live Right Publishers (Copyright 2021).  I received a complimentary copy of satisfy.

These crustless Personal Pumpkin Pies are easy and elegant and the perfect sweet ending to your Thanksgiving meal! The pecan and pepita topping adds a satisfying crunch so you’ll never miss the crust. This delightful portion-controlled dessert is from a new cookbook I’m excited to tell you about!

Four Personal Pumpkin Pies on silver platter.

Before I get to this lovely recipe, here’s a new cookbook you’re really going to love! And, it’s just in time to help get you through the holidays and realistically into your New Year’s resolutions!

Boston area nutritionist, culinary expert and author Mona Dolgov has published her second cookbook, satisfy, Delicious, Healthy and Full-Filling Meals for 500 Calories or Less. (Affiliate link.)

About satisfy:

In satisfy, you’ll find 120 nutrient-dense, plant-forward, gluten-free balanced recipes for meals that include at least two cups of vegetables while staying under 500 calories each.

All of Mona’s recipes use minimally processed, real ingredients like fresh and frozen produce, high-quality lean proteins, fiber-rich whole grains and healthful carbs.

The portions for each entree recipe are realistic and balanced so you don’t need additional sides and you won’t leave the table hungry. Best of all, most recipes can be cooked and prepped in under 30 minutes with chapters for popular kitchen appliances such as the air fryer and electric pressure cooker along with convenient cooking methods such as grilling, sheet pan meals and one-skillet/one-pot.

Mona says “Behavioral research shows that if you feel like you’re sacrificing too much, or things are unrealistic, you’re not going to stick with and build those healthy habits.”

Dolgov believes that if you can learn new and simple recipes, culinary tricks and nutritional swaps, you’ll feel empowered, feel great from the inside out and those habits will stick.

In satisfy, you’ll enjoy everything from smoothies and anytime breakfasts to soups, entrees, snacks and simple healthful desserts like these Personal Pumpkin Pies that are all creative and delicious! How about:

  • Summer Peach Gazpacho
  • Bell Pepper Nachos (Genius! Bell peppers replace the tortilla chips.)
  • Blueberry Zucchini Muffins
  • BBQ Chicken with Garlic Street Corn and Slaw
  • Skinny Pot Roast
  • Lentil Bolognese
  • Cuban Mojo Meatball Bowl
  • Arugula Steak Salad

I can’t wait to try them all! satisfy by Mona Dolgov is available now for holiday gift-giving and preparing healthful meals to get you through the holidays and into the New Year for realistic resolutions.

Photo of author Mona Dolgov in her kitchen.

About the Author:

Boston area author Mona Dolgov has a degree in Nutritional Biochemistry from Cornell University and an MBA from NYU. She has 25 years of experience in marketing and product development in the health and wellness arena. satisfy is Dolgov’s second cookbook. Her first was The Perfect Portion Cookbook with Anson Williams but she has actually authored nearly 30 cookbooks for corporate partners and celebrity chefs.

Personal Pumpkin Pies on silver platter with brown sugar and pecan and pepita topping scattered about.

How to Make Personal Pumpkin Pies:

These individual pumpkin pies are crazy easy but so elegant and your guests are going to love them!!

Skipping my usual process shots because they’re THAT crazy easy!

  • You’ll need:
    • Coconut oil spray
    • A can (15-ounce) of pumpkin puree (NOT pumpkin pie filling)
    • Eggs
    • Light brown sugar
    • Pumpkin pie spice
    • Vanilla extract
    • Salt
    • Roasted pepitas (pumpkin seeds)
    • Pecans
    • Cinnamon
  • Spray six 4-ounce ramekins with cooking spray, preferably coconut oil spray.
  • Whisk together the pumpkin, eggs, brown sugar, pumpkin pie spice and salt.
  • Transfer the mixture to the prepared ramekins.
  • Bake!
Personal Pumpkin Pies in white ramekin.
  • Let the individual pumpkin pies cool then refrigerate.
  • To make the topping, spray a little coconut oil spray into a skillet then combine the pepitas, pecans, light brown sugar and cinnamon.
  • Let that cook until the sugar has coated the nuts and begun to caramelize.
  • Remove from the heat and let cool.
  • Top the Personal Pumpkin Pies with the pepita/pecan topping and serve!
Four Personal Pumpkin Pies on silver platter.
Personal Pumpkin Pie with half eaten.
Personal Pumpkin Pies with partial cover of cookbook.

Don’t forget! satisfy by Mona Dolgov is available now for holiday gift-giving and preparing healthful meals to get you through the holidays and into the New Year for realistic resolutions! Gobble it up now!

Don’t miss these other great pumpkin recipes!

Did you make this recipe? Please leave a comment or star rating! Join my mailing list to get all the latest posts!

Personal Pumpkin Pies on silver platter.

Personal Pumpkin Pies

Carol | From A Chef’s Kitchen

These crustless mini pumpkin pies are easy and elegant and the perfect sweet ending to your Thanksgiving meal! The pecan and pepita topping adds a satisfying crunch so you’ll never miss the crust.

Prep Time 15 mins

Cook Time 40 mins

Total Time 55 mins

Course Desserts

Cuisine American

Servings 6

Calories 155 kcal

Ingredients  

  • Coconut oil spray
  • 1 can (15-ounce) pumpkin puree
  • 2 large eggs
  • cup light brown sugar
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon vanilla extract
  • 1 pinch salt

Topping

  • Coconut oil spray
  • ¼ cup roasted pepitas (pumpkin seeds)
  • ¼ cup chopped pecans
  • 2 tablespoons light brown sugar
  • ¼ teaspoon ground cinnamon

Instructions 

  • Preheat oven to 350 degrees. Spray 6 4-ounce ramekins with coconut oil spray.

  • In a mixing bowl, whisk together pumpkin, eggs, brown sugar, pumpkin pie spice, vanilla extract and salt to make the pie filling.

  • Pour an equal amount of the filling into each of the prepared ramekins.

  • Bake for 35-40 minutes or until the tops are golden and beginning to crack.

  • Meanwhile, prepare the topping by spraying a skillet with coconut oil spray then place over medium heat.

  • Add all the topping ingredients to the skillet and saute for 5 minutes or until the sugar has coated the nuts and seeds and begun to caramelize. Remove from heat and let cool.

  • Once baked, let the pumpkin pies cool on a wire rack at least 30 minutes. Cover and refrigerate at least 2 hours before serving.

  • Serve topped with an equal amount of the nut and seed topping.

Nutrition

Serving: 1 | Calories: 155kcal | Carbohydrates: 15.5g | Protein: 4.5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 48mg | Potassium: 108mg | Fiber: 2.5g | Sugar: 13g | Vitamin A: 121IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

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