MINI PUMPKIN PIES WITH PECAN CRUST 

Our Mini Pumpkin Pies with Pecan Crust offer a wholesome twist on a classic favorite, making them an ideal addition to your fall festivities. With a buttery, nutty crust made from pecans, these mini pies are not only delicious but also provide beneficial nutrients like zinc and manganese, which may support heart health. The aromatic pumpkin filling adds to their appeal, and the pies are easily adapted for gluten-free and vegan diets, making them a versatile treat for everyone to enjoy.

Ingredients for crust:  

1 ¼ cup  pecans  

1 ¼ cup all-purpose flour* 

1/3 cup sucanat sugar  

4 tablespoons unsalted butter, cold** 

*for gluten free option: 

Substitute all-purpose flour for a 1:1 gluten free all-purpose flour mix 

**for vegan option: 

Substitute butter for coconut oil or vegan alternative 

Directions 

In a food processor, pulse the pecans until ground. Add the flour and sucanat, pulse a few times. Add butter one tablespoon at a time, pulse to combine. Pulse until mixture resembles coarse sand and clumps together when pressed. (if mixture is too crumbly, add cold water one tablespoon at a time and pulse). 

Press the mixture into the bottom and up the sides of a 9 inch, deep-dish style, pie pan. Chill the unbaked crust in the refrigerator for about 30 to 45 minutes. 

Ingredients for filling:  

· 1 cup roasted pumpkin (skin removed) or pumpkin puree    

· ½ cup pure maple syrup    

½ cup Greek yogurt* 

1 egg* 

2 teaspoons pumpkin pie spice 

· 1 teaspoon vanilla extract    

  · ½ teaspoon lemon juice    

· ¼ teaspoon sea salt    

*for vegan option: 

· substitute Greek yogurt for 1/2 cup unsalted cashews, soaked for at least 1 hour then drained  

· substitute eggs for 2 tablespoons ground flax seeds soaked in 4 tablespoons of water for 5 minutes 

Directions:  

Place all ingredients in a blender or food processor, and blend until pureed.  

To assemble the pie: 

Preheat oven to 350 degree F (175 degree C). 

Remove the crust from the refrigerator and pour filling over it.  

Place pie crust on a cookie sheet, and position on the middle rack of preheated oven. Bake for 15 to 20  minutes, or until lightly browned and set in the middle. (WATCH it carefully, as nut crusts burn easily).