Healthy Pumpkin Pie Cups
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
