Mini Pecan Pies (Healthy)

With Mini Pecan Pies, everyone gets their own little treat. Made with an almond flour and maple syrup crust and a yummy pecan and coconut filling, this is the fall dessert to end all fall desserts!

Dessert, but better

It’s my theory that if you add pecans to a dessert, it instantly transforms and takes it to the next level. I’m serious! I could be completely uninterested in a dessert, but when I see that it includes pecans I’m grabbing one to try.

Well, let me just tell you that this healthy mini pecan pie recipe is insanely delicious. It has all the yummy flavors of a pecan pie, but it’s made with healthier ingredients. AKA, it’s a better-for-you pecan pie option that doesn’t taste “healthy.”

This is the pecan pie recipe for serving to crowds or guests because the pies are made in a muffin tin, so they’re individually sized and perfect for single servings. There will be no arguing over who gets the larger slice with this recipe!

So treat yourself and serve this dessert to your fam, friends, co-workers, or kiddos for a treat that everyone is going to absolutely love.

Ingredients in mini pecan pies

Like any other pie, healthy mini pecan pies are made in two parts: the crust and pecan filling. For the crust we’re using ingredients like almond flour, cinnamon, and maple syrup to keep things as nutrient-rich as possible. We do the same for the filling and use ingredients like coconut oil, coconut sugar, and almond milk!

Crust:

• Almond flour
• Baking soda
• Cinnamon
• Salt
• Egg
• Maple syrup
• Coconut oil

Pecan Filling:

• Coconut oil
• Maple syrup
• Coconut sugar
• Vanilla
• Almond milk
• Pecans

Kitchen tools needed to create this pecan dessert

For this pecan pie recipe you’ll need a number of kitchen tools, starting with a muffin tin. From there grab your mixing bowls, a sauce pan, and measuring cups.

• Muffin tin
• Nonstick spray
• Large mixing bowl
• Small mixing bowl
• Stirring utensil
• Sauce pan
• Measuring cups: 1/2 tsp, 1 tsp, 1 tbsp, 1/4 cup, 1/3 cup, 2/3 cup, 3/4 cup, and 1 cup.

How to make healthy mini pecan pies

Individual pecan pies are made the same way you’d make a regular sized pie. The only difference is that the crust and filling is divided into 12 different muffin tins, rather than one single pie dish! We’ll start by making and baking the crust, and then we’ll work on the filling.

To begin making mini pecan pies, preheat the oven to 350F and grease a standard 12 cup muffin tin.

In a large bowl, combine the almond flour, baking soda, cinnamon, and salt.

In a small bowl, whisk together the egg, maple syrup, and coconut oil. If the coconut begins to harden, it’s because the egg and/or the maple syrup was too cold.

Next, add the wet ingredients to the dry and stir until fully combined.

Roll the mix into 12 even balls and place one in each muffin tin cup, then press them down around the sides, creating a cup. The dough should only go halfway up the cup, not to the top.

Bake for 14 minutes or until they begin to turn golden brown.

While baking, prepare the filling.

Add the coconut oil, maple syrup, and coconut sugar to a saucepan. Heat to medium-high heat. Once bubbling – stir, reduce heat to medium-low and let boil for 2 minutes, stirring the entire time.

Turn off the heat and add the vanilla, almond milk, and pecans. Stir until everything is completely covered.

Divide the pecan mixture evenly into the baked crusts in the muffin tin, piling it up a little until all of the mix is used.

Return to the oven for 15 minutes.

Once removed from the oven, let cool for at least 20 minutes, and enjoy!

A healthier autumn dessert

I love the challenge of taking a classic dish (like pecan pie) and making it healthier. It always involves a bit of trial and error, especially because flours and sugars can be so temperamental in baking! For this recipe, coming up with a healthier combo of ingredients was actually pretty easy. Here are some of the swaps that I made.

Almond flour
First up, I used almond flour rather than regular white flour. I love using this in my baked goods because it tastes really great and helps to achieve the right consistency.

Maple syrup
Next up, I kept things all natural sugar-wise by using maple syrup. This is my favorite sweetener, ever.

Coconut oil
I always opt for coconut oil over vegetable or canola because it’s just a better option nutrient-wise.

Coconut sugar
I used coconut sugar in place of granulated for a more natural option. Coconut sugar is lower glycemic, which is better for blood sugar.

Almond milk
Finally, I used almond milk as my milk of choice for the pie filling. It’s light with a slight nutty flavor that tastes just great in this recipe!

Substitution options

Missing an ingredient? That’s okay, because there’s probably a substitute that you can use! Check this list for some easy swaps.

• Maple syrup: Not a fan? Honey or molasses both make great all-natural sweetener options!
• Coconut oil: You can use any similar baking oil in a 1:1 ratio.
• Coconut sugar: I love the flavor of coconut sugar, but you can use regular brown sugar as well.
• Almond milk: Finally, feel free to use any milk you prefer. Cashew, oat, or even walnut milk will all work!

Storing mini pecan pies

These little individual pies should be kept in an airtight container in the refrigerator. Enjoy within 5 days… though, they taste so great that it’s usually hard for them to last that long!

Indulge in more pecan pie desserts

If you’re in the mood for some more pecan pie treats (how could you not be?), here are some more ideas! The bars and brownies both feature pecans in the listed ingredients, and then for the cookies and granola, just mix some in!

• Healthy Pecan Pie Bars
• Pecan Pie Brownies
• Carrot Cake Oatmeal Breakfast Cookies (Use pecans in place of walnuts)
• Healthy Oatmeal Raisin Granola (Mix in pecans as a yummy add-on)

Recipe by Erin Morrissey and Photos by The Mindful Hapa

★★★★★ 5 from 15 reviews

Mini Pecan Pies (Healthy)

With Mini Pecan Pies, everyone gets their own little treat. Made with an almond flour and maple syrup crust and a yummy pecan and coconut filling, this is the fall dessert to end all fall desserts!

Prep: 15Cook: 30Total: 45 minutes

Yield 12 pies 1x

1x2x3x

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Ingredients

Crust:

• 2 cups almond flour
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 1 egg, room temp
• 2 tbsp maple syrup
• 2 tbsp coconut oil

Pecan Filling:

• 1/3 cup melted coconut oil
• 1/4 cup maple syrup
• 2/3 cup coconut sugar
• 1 tsp vanilla
• 1 tbsp almond milk (or any milk)
• 1 3/4 cups chopped pecans

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Instructions

1. Preheat oven to 350F and grease a standard 12 cup muffin tin.
2. In a large bowl, combine almond flour, baking soda, cinnamon, and salt.
3. In a small bowl, whisk together an egg, maple syrup, and coconut oil. If coconut oil begins to harden, it is because the egg/maple syrup was too cold.
4. Add wet ingredients to dry and stir until fully combined.
5. Roll into 12 even balls and place one in each muffin tin cup, then press them down around the sides, creating a cup. The dough should only go up halfway of the cup, not to the top.
6. Bake for 14 minutes or until beginning to turn golden brown.
7. While baking, prepare filling. 
8. To a small saucepan, add coconut oil, maple syrup, and coconut sugar over medium-high heat. Once bubbling, reduce heat to medium-low, let boil for 2 minutes, stirring the entire time.
9. Turn off heat, add vanilla, almond milk and pecans, and stir until completed coated.
10. Divide pecans evenly into crusts, piling them up a little until all pecans are used.
11. Place back in oven for 15 minutes.
12. Let cool at least 20 minutes before eating.
13. Store in fridge.

Author: ErinCategory: dessert, gluten-free, dairy-freeMethod: ovenCuisine: AmericanDiet: Gluten Free