The perfect Fall treat!
Ingredients:
Crust: 1 box fat free sugar ice cream cones
1 egg white
1/8c brown sugar
1tbsp. cinnamon
Filling:
1c pumpkin puree
1 3/4c 0% Greek yogurt
2 egg whites
1tbsp. cinnamon
1 tsp nutmeg
1tsp ginger
2tbsp corn starch
1/4 tsp salt
1/3c brown sugar
Preparation:
Blend cones well in blender. Mix well with cinnamon, brown sugar and egg white.
Place evenly in bottom of parchment lined pan.
Bake at 325F for approximately 10 minutes or until browned. Remove and cool. While cooling prepare topping.
Blend all well together. Place on cooled crust. Tap a few times to remove any air bubbles.
Bake @325F until slightly jiggly in center, approximately 30-40 minutes.
**I topped mine with maple flakes, a maple drizzle and a sprinkle of icing sugar. The kids suggested next time I add the maple syrup into the topping.
** Be careful what Greek yogurt you choose. Some have very strong flavours. Mild flavour is the best choice, as to not over power the flavour of the pumpkin. Unless you love the flavour of Greek yogurt. . . .
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