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


  • 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
Mini Pumpkin Pie Bites


  • 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!