Mini Pumpkin Cheesecake

SERVINGS:2 PREP TIME: 10 MINUTES COOKING TIME: 20 MINUTES INGREDIENTS 1 cup Cottage Cheese (4% milk fat) 0.5 cup Whole Milk Greek Yogurt - Vanilla (Divided) 0.33 cup Pumpkin Puree 0.25 tsp Pumpkin Pie Spice 1 tbsp Maple Syrup 0.25 cup, chopped Pecans 0.25 tsp Cinnamon DIRECTIONS 1. Preheat oven to 350 degrees F 2. Add the cottage cheese, half of the Greek yogurt, pumpkin puree, pumpkin pie spice, and maple syrup to a blender. Blend until smooth. 3. Divide the pumpkin mixture into 2-3 small oven safe serving dishes. 4. Bake for 20-25 minutes, until the top is golden brown. 5. Allow to cool fully, then refrigerate for a minimum of 2 hours. 6. Serve chilled topped with the remaining vanilla Greek yogurt, chopped pecans, and cinnamon. NUTRITION INFO Calories: 322 Fat: 19g Carbs: 20g Protein: 21g Fiber: 2g