SKINNY PUMPKIN PIE

SKINNY PUMPKIN PIE image

Yield 12 servings

Number Of Ingredients 12

3 tbsp Wheat germ
2 tbsp ground flaxseed
2 2 1/2" graham cracker squares, crushed
2 large eggs
1 15oz can pumpkin puree
1 12oz can fat free evaporated milk
2/3 cup brown sugar
1 1/2 tsp pumpkin pie spice
1 tsp vanilla extract
topping:
3/4 cup non-fat greek yogurt
1/4 cup maple syrup

Steps:

Preheat oven to 375°F and coat 12-cup nonstick muffin pan with canola oil cooking spray. In small bowl, combine wheat germ, ground flaxseed, and graham cracker squares. Add 1 heaping teaspoon of the mixture to each muffin cup. Whisk eggs and stir in pumpkin puree, evaporated milk, brown sugar, pumpkin pie spice, and vanilla extract. Pour evenly into cups. Bake 30 to 35 minutes, or until sides are set and filling jiggles slightly. Mix nonfat Greek yogurt with pure maple syrup; keep cool in the fridge. Let pies rest 10 to 15 minutes before removing from tins; top each with a dollop of the maple-yogurt mixture. Serves 12.