Mini Cottage Pumpkin Pie

2WW Points per serving

Indulge in the warm flavors of fall with this delicious Mini Cottage Pumpkin Pie. Made with key ingredients

like pumpkin and cottage cheese, this recipe is perfect for the autumn season.

Wanted more of a cheesecake, I got pie/cheesecake texture!Delicious!!

Serves 4

¾ cup of 2% cottage cheese (178 grams)

¼ cup pumpkin puree’ (not pie filling)

2 tbsp cornstarch (16 grams)

½ tsp pumpkin spice

1 large egg

¼ tsp of vanilla extract

3 tbsp of zero calorie sweetener, like Lakanto Monkfruit

1 sheet of graham cracker, I use Honey Maid Cinnamon

Preheat oven to 350 degrees, line a mini loaf pan with parchment paper be sure to have long sides for handles

Add ingredients (except cracker) to a blender cup. Blend until smooth. Place graham cracker on top of parchment, 1 graham cracker will fit perfectly in a 6x3x2 mini loaf pan.

Pour batter over top and bake 40-45 minutes. Let cool in pan completely.

Refrigerate for 2-3 hours before enjoying!