MINI PUMPKIN PIE BITES
These little pies are baked in muffin tins. Fun, single serving, and delish!
Prep time: 20 minutes
Cook time: 30 minutes
Yields: 12 servings
SEASONAL
INGREDIENTS
- 6 Tablespoons wheat germ
- 4 Tablespoons 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
- ½ cup brown sugar
- 1½ teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- ¾ cup Oikos® Plain Greek Yogurt
- ¼ cups pure maple syrup
DIRECTIONS
- Preheat oven to 375°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 for 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 Oikos Greek nonfat yogurt and maple syrup in bowl. Cover and chill.
- Top each with a dollop of yogurt mixture. Enjoy!
