The past several Thanksgivings I've been responsible for the dessert. I'm the go-to dessert girl, and I've always made the very traditional pumpkin pie and apple pie. But this year I wanted to change things up a bit. Unfortunately, my twist on apple pie wasn't really a success, so we'll just focus on this year's pumpkin recipe instead, shall we?
This year, I made little Pumpkin Spice Cakes from one of my new favorite food bloggers, Table for Two. I've made several of her recipes already and it has all been delicious. And her website is adorable and her food pictures are mouth-watering. What's not to love?
Anyway, back to the pumpkinness. This recipe includes Greek yogurt instead of oil, so it's healthy right? Yes.
And since it's healthy, I figured we could go for monster-sized individual portions. My mother-in-law said these adorable dishes were the size of 4 cupcakes, but I think it's more like a double serving.
But hey, it's Thanksgiving, so we've got to go big.
Step one: make a big mess of the kitchen.
Step two: blend it all up. (I suggest following the recipe's actual order)
Step three: pour into adorable dishes and bake. Then smother with cream cheese frosting (also included in the recipe) and chow down!