Pumpkin Pie Cupcakes. I just made these and they are delicious! They taste just like pumpkin pie. I used greek yogurt instead of the evaporated milk. Next time I will use only 1/2 of the granulated sugar amount and increase the pumpkin pie spice a little.
This pumpkin pie dip is delicious, but very rich. Serve with gingerbread cookies! Ingredients: 1 package (8 ounces) PHILADELPHIA Cream Cheese (softened or cubed), softened 2 cups confectioners' sugar 1 cup canned pumpkin 1/2 cup sour cream 1 teaspoon ground cinnamon 1 teaspoon pumpkin pie spice 1/2 teaspoon ground ginger Gingersnap cookies Directions In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in the pumpkin, sour cream, cinnamon, pumpkin pie…
1 cup low-fat or fat-free cottage cheese, 1/2 cup pumpkin puree,1/4 cup milk of choice,1 tbs sugar-free instant butterscotch (or vanilla) dry pudding mix, 1/2 tsp pumpkin pie spice, 1/2 tsp cinnamon, 3-6 packets stevia, or to taste (or sweetener of choice to taste). Blend all ingredients, top with ginger snaps & whip cream
pumpkin pie cupcakes, tastes exactly like a mini pumpkin pie! Would be good with a mini walnut crust... all in all though I probably still prefer plain ole pumpkin pie. Can fill the muffin tins more because they don't rise, use all the batter for 12.