Mini Pumpkin Pie Bites
The magic of Mini Pumpkin Pie Bites is right there in the name.
When you’re eating pumpkin pie during the holidays, you may be tempted to cut yourself a “slice” that more closely resembles a large fraction of the pie itself. (We get it, really.)
But turn your pumpkin pie into “bites,” and you’ve got automatic portion control built into the delicious dessert.
These are also just super cute, and with holiday foods, looks do matter.
INGREDIENTS
- 6 tablespoons wheat germ
- 3 tablespoons ground flax seed
- 1 tablespoon chia seeds
- 4 ginger snap cookies, crushed
- 2 eggs
- 1 15 ounces can unsweetened pumpkin puree
- 2 ounces coconut milk
- 1/2 cup brown sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 3/4 cup Greek yogurt
- 1/4 cup maple syrup
DIRECTIONS
- Preheat oven to 375 F. Coat nonstick mini muffin pan with coconut oil cooking spray.
- Mix wheat germ, flax seed, chia seeds and ginger snaps in bowl. Add heaping teaspoon of mixture to each muffin cup. Set aside.
- Whisk eggs in another bowl. Add pumpkin puree, coconut 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 knife to loosen and remove from pan.
- Combine yogurt and maple syrup in bowl. Cover and chill.
- Top each pumpkin “bite” with dollop of yogurt mixture and sprinkle with pumpkin pie spice. Enjoy!
WHY WE LOVE THIS RECIPE
The thin “crusts” include healthy chia and flaxseeds to cut down on how much sugary ginger snap you’re getting in each one (and add protein and healthy fats). Coconut milk also provides healthy fats. And obviously, we love pumpkin pretty much every which way (basic, we know), since it’s filled with powerful antioxidants and other important nutrients.