Mini Pumpkin Pie Bites

  • Yield: servings


6tablespoons wheat germ
4tablespoons ground flaxseed
4-- all-natural ginger snap cookies, crushed
2large eggs
1can (15 oz) plain pumpkin puree
1can (2 oz) fat-free evaporated milk
1/2cup brown sugar
1 1/2teaspoons pumpkin pie spice
1teaspoon vanilla extract
3/4cup plain Greek nonfat yogurt
1/4cup plain maple syrup



  1. Preheat oven to 375°F. Coat a nonstick 24-cup mini muffin pan with canola oil cooking spray.
  2. Mix wheat germ, flaxseed, and ginger snaps in a bowl. Add a heaping teaspoon of the mixture to each muffin cup. Set aside.
  3. Whisk eggs in another bowl. Add pumpkin puree, evaporated milk, brown sugar, pumpkin pie spice, and vanilla extract. Whisk to combine.
  4. Pour mixture evenly into prepared muffin cups.
  5. 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.
  6. Combine plain Dannon Oikos Greek nonfat yogurt and maple syrup in bowl. Cover and chill.
  7. Top each with a dollop of yogurt mixture. Enjoy!


Recipe courtesy of Keri Glassman