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These Pumpkin Yogurt Bites are a healthy autumn dessert. Packed with pumpkin spice, gingersnaps, and butterscotch, they’re delectably delicious and perfect for bringing along to family and friend gatherings.
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These are basically a healthy pumpkin cheesecake that uses yogurt instead of cream cheese (and it’s no bake!)
These lil pumpkin cheesecake bites are pumpkiny, creamy, require minimal effort, and won’t produce the same level of guilt as will the other pies at the pie table this holiday season. I mean I don’t even feel guilty…and I ate all of them. So, there’s that.
Pumpkin Yogurt Bites
These Pumpkin Yogurt Bites are a healthy autumn dessert. Packed with pumpkin spice, gingersnaps, and butterscotch, they’re delectably delicious and perfect for bringing along to gatherings.
Ingredients
Filling
- 1 15-oz can pumpkin puree, 425 g
- 1 cup nonfat Greek yogurt, 227 g
- 1 3.5-oz pkg butterscotch pudding, 99 g, the cook and serve variety
- ⅛ tsp ground nutmeg, .5 g
- ½ tsp ground ginger, 1 g
- 1 tsp cinnamon, 2.5 g
- ⅛ tsp ground cloves, .5 g
Crust
- 2 cups gingersnap cookie crumbs, 300 g
- 4 Tbsp butter, 60 g, melted
Topping
- 2 Tbsp caramel sauce, or enough to thoroughly drizzle
Instructions
- In a medium saucepan, bring pumpkin, yogurt, and butterscotch pudding mix to medium heat, stirring frequently. Cook for about 10 minutes, then remove from heat. Mix in spices and set aside.
- Use a food processor to crush gingersnap cookies into fine crumbs, or place cookies in a plastic bag and crush with a rolling pin. Mix gingersnap crumbs and melted butter. The mixture should stick together very loosely when pressed together.
- Line muffin tin wells with muffin cup papers or grease well. Spoon a hefty bit of the crumb mixture into each well. With clean fingers, press so mixture firmly lines the bottom and halfway up the sides of each well.
- Dollop a spoonful of the pumpkin mixture into each well, being careful not to break the crumb crust as you gently spread the pumpkin so it is even with the top of the muffin paper.
- Set in fridge for about an hour, then drizzle with caramel sauce and enjoy!
Nutrition
Serving: 1serving | Calories: 181kcal | Carbohydrates: 27g | Protein: 4g | Fat: 6g | Sodium: 223mg
Nutrition information calculated by Sarah Bond, degreed nutritionist.
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I know we live in a different time period, but if this guy had done this 75 years ago, he would’ve had his lights knocked out, and honestly, that’s what this whole group needed. If someone has the foolish audacity to speak to a stranger in such an uncivilized manner in public, then the acceptable response “should” be a slap to the face. However, you are so unbelievably sweet, that your response matches your sweet soul. Unlucky for you both. Thank you for yet another good recipe though, as well as your good attitude. If I had been having coffee with you, it would have gotten rowdy, LOL!