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healthy mini pumpkin pies

96 Pinches 1 Photo
Adashofloverecipes avatar
Northern, MA
Updated on Oct 18, 2013

I've had this recipe kicking around for a long time. It was torn out of Prevention magazine years aho. I like to make these because they are a no guilt dessert. If you're dieting or health conscious these are a wonderful alternative to traditional Pumpkin pie.

prep time 20 Min
cook time 30 Min
method Bake
yield 12 serving(s)

Ingredients

  • 3 tablespoons wheat germ
  • 2 tablespoons ground flaxseed
  • 2 1/2 - graham cracker squares crushed
  • FILLING
  • 2 - eggs
  • 15 ounces can of pumpkin puree(not pie filling)
  • 12 ounces can of fat free evaporated milk
  • 2/3 cup packed brown sugar
  • 11/2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • TOPPING
  • 3/4 cup nonfat greek yogurt
  • 1/4 cup pure maple syrup

How To Make healthy mini pumpkin pies

  • Step 1
    preheat oven 375 degree's. Grease or use cooking spray to grease muffin pan.Combine flaxseed,wheat germ,and graham cracker crumbs together.
  • Step 2
    Place a heaping spoonful of mixture to each muffin cup.
  • Step 3
    Whisk 2 eggs in to the pumpkin puree.add evaporated milk,brown sugar,vanilla, and pumpkin pie spice.
  • Step 4
    Pour the mixture in to the cups. Bake 30-35 minutes
  • Step 5
    Cool
  • Step 6
    mix 3/4 cup Greek yogurt with the maple syrup.cool in fridge.
  • Step 7
    When pies are cool. Serve them with the Greek yogurt topping.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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