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This lighter pumpkin pecan cream pie recipe is filled with Dannon® Oikos® Pumpkin Pie Greek Yogurt®, cream cheese, and toasted pecans, and topped with Reddi-Wip®!
We’re officially 5 days into fall, and today registered a high of it’s-so-hot-I-want-to-cry, aka, triple digit heat. It’s in these moments that I question why I still live in California when blankets, steaming cups of coffee, and fuzzy socks are my jam.
But then, I spend a weekend away in the snowy mountains and by day 3, I’m so over wet jeans and wearing six jackets and constantly saying, “Have you seen my glove?” (because it’s never both of them–it’s always just one) that I’m then grateful for living where I do.
The grass is always greener on the other side, right?
Luckily, these cute mini pumpkin pecan cream pies are all things fall in flavor, but require absolutely no baking, and really, absolutely no more than five minutes of your time. #youcanthankmelater
So, let’s talk Greek yogurt for a second here. I am a major Oikos fan, and this fall flavor of Pumpkin Pie definitely did not disappoint in the slightest. It’s got this amazing, creamy texture and has an authentic pumpkin flavor.
So, it’s safe to say my fridge is going to be stocked with these babies while they’re in season. And, if you don’t mind me crossing any boundaries about telling you how to live your life, I’m just going to suggest you follow suit. 😉
How adorable are these? They’re so cute and dainty, and the small size makes them the perfect personal-sized dessert or sweet snack. These seasonal flavors are so fun for fall, and would be perfect for any holiday party or get together.
These pies comes together so quickly, and the filling can actually be made and spooned into the pie shells ahead of time. Right before serving, add a dollop of Reddi-Wip and crushed pecans, and you’ve got a simple, festive (and lighter!) dessert.
Pie has never been easier!
Five-minutes and five-ingredients are all that stand between you and this rich, creamy fall dessert. 😊
- 2 5.3 oz Dannon® Oikos® Pumpkin Pie Greek Yogurt® containers
- 4 oz cream cheese I used low-fat
- 1/2 cup crushed pecans
- 6 mini graham cracker crusts
- Mix Greek yogurt and cream cheese together until well-combined.
- Spoon filling evenly into each graham cracker crust. Sprinkle each with a few crushed pecans.
- Top with a dollop of Reddi-wip® and sprinkle with remaining crushed pecans*.
*If making ahead of time, spoon filling into the crust and refrigerate until ready to serve. Right before serving, top with Reddi-wip®.
Jessica | Novice Chef says
Delicious! What a great idea! This would be perfect for my diet!
Michelle Goth says
I love the fresher ingredients that you used! Yum!
This is such a perfect sized pie! I would totally make these for Thanksgiving! YUM!
Lori @ RecipeGirl says
omg, yum! Saving this one for when I’m craving pumpkin!
Cookin Canuck says
Ugh, triple digits?! I hope things cool down for you soon. This pumpkin cream pie looks like a great way to usher in fall.
Joanie @ ZagLeft says
These look so light and delicious – and so easy to make too!