These healthy pumpkin pie mills have only 6 ingredients, less than 200 calories per serving, and are ready in 20 minutes! It’s an easy, vegan snack or party food for fall!
- 6 tablespoons Coarsely chopped pecans
- 1 cup Plus 2 tablespoons canned pumpkin puree
- 4-½ tablespoons Agave
- 2-¼ teaspoons Pumpkin Pie Spice
- ¾ teaspoons Cinnamon
- 3 Wraps (I used Flatout ProteinUP, CarbDown Core12 Flatbread)
Preheat oven to 350ºF and spread pecans on a small baking sheet. Bake until dark brown and smell nutty, about 5 to 10 minutes. Put aside.
In medium bowl, whisk together pumpkin, agave, pumpkin pie spice and cinnamon. Pour into a small microwave-safe dish and heat at 50% until the mixture darkens and becomes very thick and creamy, about 10 minutes.
Divide pumpkin mixture between wraps and spread. Your wrap must be well covered with spread! Sprinkle the toasted pecans over the wraps, avoiding the outside of the wrap (it’s hard to roll it up if there are pieces of pecans on the outside). Roll each wrap tightly and refrigerate for at least 30 minutes to set the filling.
Cut each wrap into 8 pinwheels and serve!
Note: If you want to bake them in the oven, use a small baking dish and bake for 40-45 minutes, until the mixture blackens and becomes very thick.