Ingredients
canola oil
3 tbsp wheat germ
2 tbsp ground flaxseed
two 2 1/2" graham cracker squares, crushed
2 large eggs
one 15 oz. can plain pumpkin puree
one 12 oz can fat-free evaporated milk
2/3 c packed brown sugar
1 1/2 tsp pumpkin pie spice
1 tsp vanilla extract
3/4 cup nonfat Greek yogurt
1/4 c pure maple syrup
Preparation
Preheat oven to 375 and coat 12-cup nonstick muffin pan with canola oil cooking spray. In small bowl, combine wheat germ, ground flaxseed, and two crushed graham cracker squares. Add 1 heaping teaspoon of the mixture to each muffin cup. Whisk eggs and stir in pumpkin puree, evaporated milk, brown sugar, pumpkin pie spice, and vanilla extract. Pour evenly into cups. Bake 30 to 35 minutes, or until sides are set and filling jiggles slightly. Mix nonfat Greek yogurt with syrup; keep cool in the fridge. Let pies rest 10 to 15 minutes before removing from tins; top each with a dollop of the maple-yogurt mixture.
