April is National Pecan Month, and there are so many reasons to celebrate this food! Pecans are a healthy snack that contains more than 19 vitamins and minerals, and more antioxidants than any other nut variety. They can also help reduce the risk of heart disease and lower cholesterol levels, not to mention the variety of goodies you can make with them!
We wanted to satisfy our sweet tooth, but with less fat and sugar. By substituting some ingredients, we made a healthier pecan pie (and we promise it still tastes delicious!) We used this recipe as a guideline, but changed it up a bit.
For starters, we made mini pecan pies, so your temptation to overindulge is lessened. Split one of these in half and share with a friend for better portion control! Here’s what you’ll need:
Preheat the oven to 400 degrees. Stir together the honey, coconut oil, egg, pumpkin puree, sea salt, almond milk, cinnamon, vanilla and flour in a bowl. Split the pecans evenly amongst the mini pies and place on the bottom of the crusts. Spoon the mixture over the pecans to fill the crust. We also placed some pecans on the top of our pies, so you can do this too if you like!
Bake for 7 minutes at 400 degrees, then turn the oven down to 350 degrees and bake for an additional 15-17 minutes. The pies will rise on their own and the top should have small cracks. If you shake the pan and they don’t jiggle in the middle, then they’re ready to be taken out of the oven. Remove from the oven and allow to cool completely before serving.
There are many ways this recipe can be changed to your liking. Instead of honey, you can also try agave. Leave out the egg altogether and add about ¼ cup more pumpkin puree to make vegan pies, or use gluten free flour. The possibilities are endless!
Bottom line: these mini pies are so easy to make and the whole family will love sharing them! Psst… they fit perfectly in our extra large fitted containers to take on-the-go! Keep it cool by slipping in one of our lunch box cool packs!