Prep Time 20 minutes
Cook Time 21 minute
Total Time 41 minutes
Servings 12 mini pies

Ingredients

Pumpkin Pie Filling

• 1 cup pumpkin puree
• 1 large egg + 1 egg yolk
• ¼ cup pure maple syrup
• 2 tbsp unsweetened almond milk
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp ground ginger
• ¼ tsp allspice

Pecan Pie Crust

• 1 cup Flourish Buttermilk Protein Pancake Mix 
• ⅓ cup date sugar
• ½ cup toasted pecans, crushed
• ½ tsp baking soda
• ¼ tsp salt
• ½ tsp cinnamon
• ¼ cup coconut oil, melted and cooled
• 1 egg, at room temperature
• ½ tsp vanilla extract

Instructions

1. In a large bowl, whisk together the pumpkin puree, eggs, maple syrup, almond milk, vanilla extract, cinnamon, nutmeg, ginger, and allspice until smooth and well combined. Set aside.
2. Preheat oven to 350 degrees F. Grease a 12 cup muffin tin with nonstick cooking spray or coconut oil. Set aside.
3. In another large bowl, whisk together Flourish, date sugar, toasted pecans, baking soda, salt, and cinnamon. Add in coconut oil, egg, and vanilla and mix until crumb like mixture is formed.
4. Using your hands, roll  the dough into 12 ( around 1-inch) dough balls. Place each dough ball into muffin tin and use your hands to form the dough into pie crusts, pressing down and working the dough about ¾ of the way up the muffin tin. Make sure there aren't any holes in the bottom or sides. Bake for 3 minutes.
5. Once done baking, the cookie crust may have puffed up a bit and that’s okay. Simply take a teaspoon and gently press it down on the bottom and sides while it’s still warm.
6. Next add the pumpkin pie filling to the cookie cups. Each cup will get about 2 tablespoons of filling. 
7. Bake for 15 - 18 minutes or until filling no longer jiggles. Allow mini pumpkin pies to cool completely in the muffin tin before removing them. 
8. Serve with a little whipped cream and a sprinkle of cinnamon on top & enjoy!

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