These pumpkin pie cups are so quick and easy and make the cutest after school snack idea. Take these to the desert table by adding some fresh whipped cream.
Ingredients
1 cup organic cottage cheese
1/2 cup organic pumpkin puree
5 slices of banana (optional, but adds to the sweetness)
1/2 tbsp organic maple syrup
1/2 tsp organic pumpkin pie spice
3-5 Simple Mills honey cinnamon sweet thins
I blended the cottage cheese, pumpkin puree, sliced banana, maple syrup, and pumpkin pie spice in the blender to make a creamy pumpkin pie filling.
I crumbled a few Simple Mills Honey Cinnamon Sweet Thins and put them on the bottom of the cup to make a sweet crunchy crust. Then I added the blended cottage cheese and pumpkin mixture and topped it with another crumbled sweet thin and served.
Makes 3 small jar servings.
Options & Notes:
You can also refrigerate the blended filling for about 30 minutes to get it nice and cold if you prefer a chilled version.
You can add a sprinkle of cinnamon or turn them into a dessert and top with whipped cream.
I used 1 cup of cottage cheese and allocated it among 3 mini jars, which makes the protein content of these cups about 9g (using Good Culture whole milk cottage cheese).
My go to brands for this recipe:
Good Culture Whole Milk Cottage Cheese
Thrive Market Organic Pumpkin Puree
Whole Foods Market Organic Pumpkin Pie Spice
