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Pumpkin Yogurt Bites Recipe

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4.3 from 70 reviews

Delightfully creamy and spiced pumpkin yogurt bites with a crunchy gingersnap crust, topped with a luscious caramel drizzle. These no-bake treats are perfect for autumn snacking or as a festive dessert.

  • Author: Sarah
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 12 bites
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Fat

Ingredients

Filling

  • 1 15-oz can pumpkin puree (425 g)
  • 1 cup nonfat Greek yogurt (227 g)
  • 1 3.5-oz pkg butterscotch pudding mix (99 g), cook and serve variety
  • ⅛ tsp ground nutmeg (0.5 g)
  • ½ tsp ground ginger (1 g)
  • 1 tsp cinnamon (2.5 g)
  • ⅛ tsp ground cloves (0.5 g)

Crust

  • 2 cups gingersnap cookie crumbs (300 g)
  • 4 Tbsp butter, melted (60 g)

Topping

  • 2 Tbsp caramel sauce (or enough to thoroughly drizzle)

Instructions

  1. Prepare the filling: In a medium saucepan, combine the pumpkin puree, nonfat Greek yogurt, and butterscotch pudding mix. Place over medium heat and stir frequently. Cook the mixture for about 10 minutes until well combined and slightly thickened. Remove from heat and stir in the ground nutmeg, ground ginger, cinnamon, and ground cloves. Set aside to cool.
  2. Make the crust: Using a food processor, crush the gingersnap cookies into fine crumbs. Alternatively, place the cookies in a plastic bag and crush with a rolling pin until fine. Transfer the crumbs to a bowl and mix in the melted butter. Press the mixture loosely together; it should just hold when pressed.
  3. Form crust bases: Line a muffin tin with paper liners or grease the wells thoroughly. Spoon a generous amount of the crumb mixture into each muffin well. Using clean fingers, firmly press the crumb mixture to line the bottom and halfway up the sides of each well, creating a sturdy crust shell.
  4. Add the filling: Carefully spoon a dollop of the pumpkin filling into each crust-lined well. Gently spread the filling evenly so it reaches the top of the muffin paper, taking care not to break the crust walls.
  5. Chill the bites: Place the filled muffin tin in the refrigerator and chill for about 1 hour to allow the filling to set and flavors to meld.
  6. Serve with topping: Before serving, drizzle each pumpkin yogurt bite generously with caramel sauce. Enjoy these creamy, spiced bites as a delightful snack or dessert.

Notes

  • For a richer taste, substitute nonfat Greek yogurt with full-fat Greek yogurt.
  • Ensure the butterscotch pudding mix is the cook-and-serve type as it thickens properly in the filling.
  • Gingersnap crumbs can be homemade by baking and crushing gingersnap cookies if unavailable pre-made.
  • Keep the bites refrigerated until serving to maintain their shape and freshness.
  • These bites are perfect for make-ahead dessert trays or holiday gatherings.

Find it online: https://cookingwithsarah.com/pumpkin-yogurt-bites-recipe/