Mini Pumpkin Pie Bites
These little pies are baked in muffin tins. Fun, single serving, and delish!
- PREPARATION TIME: 20 Minutes
- COOKING TIME: 30 Minutes
- YIELDS 12 servings
INGREDIENTS:
- 6 Tbsp wheat germ
- 4 Tbsp ground flax seed
- 4 all natural ginger snap cookies, crushed
- 2 large eggs
- 1 (15 oz.) can plain pumpkin puree
- 1 (2 oz.) can fat -free evaporated milk
- 1/2 cup brown sugar
- 1 1/2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 3/4 cups plain Dannon Oikos Greek nonfat yogurt
- 1/4 cups pure maple syrup
DIRECTIONS:
- Preheat oven to 375 degrees F. Coat a nonstick 24-cup mini muffin pan with canola oil cooking spray.
- Mix wheat germ, flaxseed, and ginger snaps in a bowl. Add a heaping teaspoon of the mixture to each muffin cup. Set aside.
- Whisk eggs in another bowl. Add pumpkin puree, evaporated milk, brown sugar, pumpkin pie spice, and vanilla extract. Whisk to combine.
- Pour mixture evenly into prepared muffin cups.
- Bake 25 to 30 minutes or until sides are sturdy and filling is set. Let cool 10 to 15 minutes before using a knife to loosen and remove from pan.
- Combine plain Dannon Oikos Greek nonfat yogurt and maple syrup in bowl. Cover and chill.
- Top each with a dollop of yogurt mixture. Enjoy!