It’s finally fall, and you know what that means…
Make everything pumpkin!
Here’s a quick and easy way to make mini single-serve “pumpkin pies.” It’s just a twist on my recent post Mini-Mousse Pies.
Just replace the chocolate mousse with this Jell-o Pumpkin Spice Instant Pudding. We made the pudding as directed on the box and poured it into the mini pie crusts before refrigerating for about an hour. Top with a bit of whipped cream if you want (obviously, delicious), and enjoy! This is so simple, so easy, so quick, and it’s great to have a single-serving option rather than having an entire pumpkin pie tempting me.
It tasted great, though I don’t like the pudding filling as much as real pumpkin pie filling. If there’s a way to make the pudding a bit firmer so it’s more like pie filling, I’d recommend trying that, too. Overall, though, this dessert was a great success!
So tiny, so adorable, so delicious!
Just in time for fall!
I bought some canned pumpkin at the store to make one dish, and had some leftover. I looked around to try to find a good way to use the extra in a healthy way and found this recipe online. I modified it just a bit, and they turned out great!
Healthy Pumpkin Cookies That Still Taste Good
- 1 cup canned pumpkin (not pumpkin pie mix)
- 3/4 cup sugar (I used Splenda and it worked fine)
- 1/2 cup unsweetened applesauce
- 1 egg OR 1/4 cup egg whites
- 1 Tbs. vanilla
- 2 cups whole wheat flour
- 2 tsp. baking powder
- 2 tsp. cinnamon OR pumpkin pie spice OR apple pie spice
- 1/2 tsp. salt
- 1 tsp. baking soda
- 1 tsp. milk
- 1 cup semi-sweet chocolate chips
- Preheat oven to 350 degrees
- Combine pumpkin, sugar, applesauce, egg and vanilla in a large bowl and mix well (we’ll call this the WET mixture)
- Combine in a separate bowl by whisking: flour, baking powder, cinnamon (or other spices) and salt in a separate bowl (this is the DRY mixture)
- Dissolve baking soda in milk, then add to WET mixture
- Gradually add DRY mixture to WET mixture and mix until just combined
- Fold in chocolate chips
- Grease cookie sheet and use an ice cream scoop to measure out
- Bake for 10-12 minutes until they no longer look wet (depending on how big you make the cookies, you may need to bake them longer. I ended up baking mine at 375 for about 14 minutes, but mine ended up pretty large)
- Let sit on pan for 2 minutes then remove to a wire rack to cool
You know, for healthy cookies, these are pretty good! They ended up looking a bit like scones… they’re very fluffy! Delicious for a nice fall treat when you’re trying to be a bit more health conscious! Thanks so much, Teri, for the recipe!
If you have any healthy and delicious recipes, please PLEASE share them in the comments!