The movers finally delivered our stuff!! I spent the ENTIRE day unpacking, and it really doesn’t look like I did very much. We did manage to clear out the garage so we can park both cars in there, that is huge! My Kitchen Aid is unpacked and all set up 
Everything else is still a complete mess. I think it will take at least a week to get everything set up.
Since I have yet to cook much in the last week, today I bring you Kelly from Eat Yourself Skinny. Kelly has a great site offering tasty healthy recipes. Plus gorgeous pictures! Make sure you go visit her and tell her I said Hi!
Hello there lovely readers of Dinners, Dishes and Desserts! I’m Kelly from Eat Yourself Skinny and I’m super excited to be guest posting today! I absolutely adore Erin {as I’m sure you all do as well!} so when she asked me to share a recipe on her blog while she was moving this week, I was completely thrilled!
There is just something about Fall that makes me LOVE this season more than any other. Maybe it’s the cute scarves and boots we get to get all bundled up in or the pretty foliage that starts to poke its way out once the summer heat has faded away, but either way my favorite part about Fall would have to be the abundance of pumpkin recipes! Whether I’m starting my morning off with a pumpkin spiced latte from Starbucks or enjoying a delicious pumpkin muffin for breakfast, this Fall favorite can add flare to any old recipe. So of course I just had to do something fun and festive for Erin!
I chose to make delicious Pumpkin Pie Cups which are perfect healthy alternatives to your typical slice of indulgent pumpkin pie. Best part is you can have one whole bowl for only 172 calories and ZERO grams of fat!
Yes I said zero.
Doesn’t get much better than that and I promise you they taste delicious. I loved the slight crunch the cornflakes added to this dish and the combination of pumpkin, cinnamon and nutmeg was amazing! Make these for guests at your next dinner party or throw this together when you want to indulge in something sweet without having the unnecessary calories. It’s so quick and easy!
Note to self however, when taking pictures…make sure to strategically place the spoons so you can’t see yourself AND your camera in them. FAIL. Oh well! Hope you enjoy these treats as much as I did!
Pumpkin Pie Cups
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Servings: 4
Serving Size: 1 dish
Calories: 172
Fat: 0 g
Carbs: 37 g
Fiber: 1 g
Protein: 6 g
Old Points: 3.2 pts
Points+: 4 pts
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Here are your ingredients:
Recipe adapted from Taste of Home cookbook
1/4 cup coarsely crushed cornflakes
1/4 cup + 1 Tbsp packed brown sugar, divided
1 tsp. ground cinnamon, divided
1/4 tsp. + 1/8 tsp. ground ginger, divided
3/4 cup fat-free milk
3/4 cup solid-pack pumpkin
2 Tbsp corn syrup
1 tsp. cornstarch
1/4 tsp. ground nutmeg
1/3 cup cholesterol-free egg substitute
Preheat oven to 350 degrees F. For topping, combine cornflakes, 1 Tbsp brown sugar, 1/2 tsp. cinnamon and 1/8 tsp. ginger in a small bowl. Mix well and set aside.
For filling, heat milk in small saucepan over medium heat. Do not boil. Combine pumpkin, remaining 1/4 cup brown sugar, corn syrup, cornstarch, remaining 1/2 tsp. cinnamon, 1/4 tsp. ginger and nutmeg in large bowl.
Stir hot milk into pumpkin mixture. Add egg substitute andwhisk until smooth. Pour into four 6 oz. oven proof custard cups or ramekins. Sprinkle evenly with topping. Place cups in a baking pan and carefully add hot water to about 3/4-inch depth.
Bake 35 to 40 minutes or until a toothpick inserted into center comes out clean. Enjoy!
Thanks again for inviting me to guest post Erin! If you’d like to see more skinny recipes or just want to stop over and say hi, check out my blog any time!
XOXO
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