Pumpkin Cream Pie
A delicious and healthy recipe for dessert made with Greek yogurt, pumpkin puree, and toffee bits served in mini graham cracker pie crusts.
Servings 6
Calories 221kcal
Ingredients
- 5.3 ounce Pumpkin Pie Greek Yogurt
- ½ cup pumpkin puree
- 3 tablespoon toffee bits
- ½ tsp pumpkin pie spice
- ⅛ teaspoon salt
- 6 mini graham cracker crusts (4 ounce package)
- 6 tablespoon whipped topping
- 6 candy pumpkins (optional)
Instructions
- In a large bowl, combine Greek yogurt, pumpkin, toffee bits, pumpkin pie spice and salt. Whisk until ingredients are all well blended.
- Scoop about two heaping tablespoons of filling into individual pie crusts. If you have some leftover, evenly distribute across crusts. Cover with plastic wrap and refrigerate until ready to serve.
- To serve, top with whipped cream. Garnish with candy pumpkins and sprinkles (if using). Refrigerate until ready to serve.
Nutrition
Calories: 221kcal | Carbohydrates: 29g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.05g | Cholesterol: 9mg | Sodium: 204mg | Potassium: 106mg | Fiber: 1g | Sugar: 15g | Vitamin A: 3267IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg | Net Carbohydrates: 28g
