Easy Pumpkin Cheesecake Cup

The idea came to me when I was exasperated by yet another failed attempt to make maple-sweetened pumpkin pie. 

I opened the refrigerator and spied some leftover pumpkin purée next to a block of cream cheese.

They work because we serve them in individual cups, so they don’t have to retain a sliceable shape.

These pumpkin treats feature a mousse-like blend of pumpkin purée, Greek yogurt, and pumpkin spice. 

We top the pumpkin base with a creamy, tangy blend of cream cheese and Greek yogurt. Each layer is naturally sweetened with maple syrup.

Both mixtures will thicken up if you have time to chill these for an hour or more in the fridge. 

Top your cups off with a simple blend of toasted pecans and graham cracker crumbles, and you’re ready to go. 

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