Mini Dark Chocolate Pumpkin Mousse Pie

 I HAD to have something fudge like with my lunch today. Plus, I got some new pumpkin butter I wanted to try out. This little mini pie has a very distinct chocolate flavor, so don't even worry about substitutions because it's mostly just going to taste very much like dark chocolate.

Crust ingredients:
1 1/2 tbsp flour (I used whole wheat)

1 tsp yogurt

1/2 tbsp pb2 + 1 1/4 tsp water

1 tsp honey


Filling ingredients:

1 tbsp greek yogurt (I used nonfat)

1 tbsp canned pumpkin

1/2 tbsp pumpkin fruit butter

1 tbsp cocoa powder

2 tbsp splenda

dash of pumpkin pie spice and cinnamon

Notice the hugeness? :D

Instructions
Preheat oven to 350. Mix crust ingredients until a gooey dough is formed. Press into a lightly greased or sprayed muffin pan and make sure you push the sides up so that the mousse fudge won't create overflow.

Mix the filling ingredients together vigorously until you have an almost icing like substance. Slowly spoon and dab the contents into the middle of the crust you just made.
Bake for 13 minutes, and let cool (for about a half hour) or until the mousse is a fudge like consistency.



Nutritional info: 98 calories

Buuuuut, if you're me, and in the spirit of fall, you throw a candy corn on top!


Alternative ingredients:

Any nut butter can replace PB2, I used PB2 just for low calorie purposes. 

Canned pumpkin can be replaced with mashed banana or applesauce.
The pumpkin fruit butter can be replaced with honey.