Healthy Pumpkin Pie BItes
These pumpkin pie cups are the perfect solution when you're craving classic pumpkin pay any day of the year! A blended cottage cheese and yogurt base gives the filling the same silky, custard-like texture as the real thing, but with a fraction of the sugar and a serious protein boost. They're gluten-free, refined sugar-free, & so easy to make!
Ingredients
Base
- 1 5.5oz box simple mills cookies (i like the pecan cookies or sweet thins) *You can use the same amount of graham crackers!
- 3 tbsp melted coconut oil
Filling
- 1/2 cup cottage cheese
- 1/2 cup greek yogurt or coconut yogurt (use a thick variety!)
- 1/2 cup pumpkin pure (not pumpkin pie filling!)
- 2 eggs
- 3-4 tbsp sweetener of choice (maple syrup, honey, or monk fruit)
- 1 1/2 tsp vanilla extract
- 1 1/2 tsp pumpkin pie spice
- 1 tsp cinnamon
- pinch of sea salt
Instructions
- Preheat oven to 350F. If you're not using a silicone muffin pan, be sure to use paper muffin liners!
- In a food processor, combine the simple mills cookies and coconut oil. Process until a crumbly mixture forms and no large cookie lumps remain. Add a little to the bottom of each muffin cup.
- Give the processor a rinse and then add all of the pumpkin pie ingredients. Blend until completely smooth. Add some of the pumpkin pie mixture to each muffin cup.
- Bake for 30-35 minutes. The tops should be crackly and they should be firm to touch.Remove from the oven and let cool completely. Then place in the fridge for 2-3 hours to set before removing from the muffin tin.
- Top with extra cookie crumbles and coconut whiped topping (or regular!). Enjoy!