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Home By Dessert Type Pie & Cobbler

Mini Pecan Pies (Healthy)

★★★★★ 15 Reviews Recipe Print
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By: Erin11/9/20

This post may contain affiliate links. Please read my disclosure policy.

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!

mini pecan pies stacked with ice cream

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.

mini pecan pies in dish

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.
mini pecan pies on plate

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!

mini pecan pies in baking dish

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

mini pecan pies stacked with ice cream
★★★★★ 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
Print Pin it Rate

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

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
mini pecan pies stacked with ice cream

Did you make this?

Leave a comment below and tag @erinliveswhole on social media!

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There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I absolutely love and use myself. Thank you for supporting Erin Lives Whole, it helps keep this blog afloat 🙂

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  1. Claire says

    Posted on 10/23 at 3:02 pm

    Erin, these are amazing! I have made them a few times and everyone loves them. Thank you for always providing such great recipes and content. If I were to make this into a pie with a 9 inch pie pan, do you have any guidance on bake time for that? Thanks so much!

    ★★★★★

    Reply
    • Erin says

      Posted on 10/25 at 3:45 pm

      Hi Claire, so happy you loved it, and I would add about 10-15 minutes of bake time. Let me know how it comes out as one big pie!

      Reply
  2. Leland says

    Posted on 1/19 at 12:40 pm

    Would the filling for these fit in a standard size pie shell instead of mini pies?

    Reply
    • Erin says

      Posted on 1/20 at 2:43 pm

      Hi Leland, yes that would work! Let me know how it comes out!

      Reply
  3. Kaitlin Dorey says

    Posted on 1/4 at 6:17 am

    So easy and such a yummy dessert to have around Thanksgiving!

    ★★★★★

    Reply
    • Erin says

      Posted on 1/4 at 3:35 pm

      Hi Kaitlin, so happy you loved it!!

      Reply
  4. Sarah says

    Posted on 1/3 at 4:44 pm

    I made these for thanksgiving and they were a huge hit! Thank you!!

    ★★★★★

    Reply
    • Erin says

      Posted on 1/4 at 2:47 pm

      Hi Sarah, so glad they were well loved!

      Reply
  5. Alyssa says

    Posted on 1/3 at 3:05 pm

    Absolutely amazing, I’ve made them more times than I can count! thank you so much Erin!

    ★★★★★

    Reply
    • Erin says

      Posted on 1/4 at 1:08 pm

      Hi Alyssa, I am so happy you love them!!

      Reply
  6. Kelley says

    Posted on 12/18 at 12:55 pm

    These are delicious! Can I freeze them?

    ★★★★★

    Reply
    • Erin says

      Posted on 12/21 at 1:05 pm

      Hi Kelley, I am so happy you like then and yes!

      Reply
  7. Lexi says

    Posted on 12/5 at 10:27 am

    I cannot get enough of these! I made them as a COVID friendly, thanksgiving dessert instead of a full pecan pie and they were a hit! Perfect size and even better the next day!

    ★★★★★

    Reply
    • Erin says

      Posted on 12/7 at 4:23 pm

      Hi Lexi, I am so glad you enjoyed them!

      Reply
  8. Brooke says

    Posted on 12/3 at 12:03 pm

    These mini pecan pies were not only easy to bake but such a hit at our Thanksgiving!! I am not a baker and Erin made the recipe simple to follow while still packing in lots of flavor.

    ★★★★★

    Reply
    • Erin says

      Posted on 12/3 at 2:20 pm

      Hi Brooke, I am thrilled you loved them! 🙂

      Reply
  9. Casey Colodny says

    Posted on 12/1 at 12:35 pm

    These mini pecan pies are so much simpler than traditional pie and just as tasty! I love making these for a late night dessert with vanilla ice cream on top, SO good!

    ★★★★★

    Reply
    • Erin says

      Posted on 12/1 at 3:48 pm

      Hi Casey, ah yes the addition of ice cream is a game changer! 🙂

      Reply
  10. Jessica Elster says

    Posted on 11/30 at 10:01 am

    Pecan pie is my favorite fall/winter dessert, and these are such a great new way to enjoy it! My daughter liked them so much that I know we’ll be making them again soon. I over baked them just a touch, so next time I’ll pull them out a few minutes earlier. Mini versions of desserts are just the best aren’t they?!

    ★★★★★

    Reply
    • Erin says

      Posted on 11/30 at 4:29 pm

      Hi Jessica, thanks for sharing! I am so glad you both like them so much!

      Reply
  11. Nicole Rizzo says

    Posted on 11/29 at 10:27 pm

    These were delicious!!!! My family for Thanksgiving loved them . We had them warmed with vanilla ice cream on top!

    ★★★★★

    Reply
    • Erin says

      Posted on 11/30 at 4:24 pm

      Hi Nicole, that sounds amazing! Thank you for sharing!!

      Reply
  12. Jasmine says

    Posted on 11/28 at 3:13 pm

    These were absolutely FABULOUS! I will be keeping this recipe around for sure! They taste just like my grandma’s traditional pecan pie, but of course much lighter and healthier!

    ★★★★★

    Reply
    • Erin says

      Posted on 11/30 at 4:10 pm

      Hi Jasmine, I am so happy you love it so much!

      Reply
  13. Erin says

    Posted on 11/28 at 11:48 am

    We made these ok thanksgiving this year and they were a HUGE hit! Think of a cinnamon coffee cake with a pecan topping, so good! Also I love having little pies instead of one big one!

    ★★★★★

    Reply
    • Erin says

      Posted on 11/30 at 3:40 pm

      Hi Erin, thank you for sharing! I am so glad everyone loved them!

      Reply
  14. Melissa says

    Posted on 11/28 at 11:40 am

    delicious and easy!

    ★★★★★

    Reply
    • Erin says

      Posted on 11/30 at 3:39 pm

      Hi Melissa, I am so glad you liked them!

      Reply
  15. Missy says

    Posted on 11/25 at 12:12 pm

    Hi Erin! Should the coconut oil for the crust be melted or solid when measured? Thanks!

    Reply
    • Erin says

      Posted on 11/30 at 4:33 pm

      Hi Missy, it should be melted. Let me know how they come out!

      Reply
  16. elles says

    Posted on 11/21 at 7:50 am

    this recepy is not vegan. it is with a egg.

    Reply
  17. Kara says

    Posted on 11/14 at 5:07 pm

    Is it baking powder or baking soda? Directions and list differ!

    Reply
    • Erin says

      Posted on 11/18 at 8:32 pm

      Hi Kara, it is baking soda. So sorry about that!

      Reply
    • Lo says

      Posted on 12/2 at 3:25 pm

      These mini pecan pies were absolutely divine. I used brown sugar instead of coconut sugar (thank you for the all the subscription recommendations, Erin) and they turned out amazing. My boyfriend ate leftovers of these cold out of the fridge the next morning and said they tasted just as good cold.

      ★★★★★

      Reply
      • Erin says

        Posted on 12/2 at 3:51 pm

        Hi Lo, ah thanks for sharing! So happy you both loved them!

      • Brittney says

        Posted on 4/4 at 10:24 am

        So delicious! I should’ve pressed the dough a bit thinner in the muffin pan to allow more room for filling. Used maple sugar instead of coconut to amp up the maple flavor!
        Heated in the air fryer to enjoy with my morning coffee and that’s the way to go. Thanks for the tasty recipe!

        ★★★★★

      • Erin says

        Posted on 4/4 at 6:09 pm

        Hi Brittney, so happy you loved it and made it your own!!

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I’m Erin. Creator of Erin Lives Whole, a food blog with delicious and easy healthy recipes that will leave you feeling good. We’ve got everything from wholesome baked goods to comforting savory dishes. I can’t wait to see what you whip up! Read More...

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mini pecan pie pies
mini pecan pies