Tiny Pumpkin Pies

Dailyn has been asking for weeks to make pumpkin pies.  So I decided it would be fun for the girls to make mini pumpkin pies that they could decorate themselves.  Dailyn thought they were very cute and wanted to name them “tiny pumpkin pies.”


2 cans Pure Pumpkin
3 T. Ener-g Egg Replacer
2 cups almond milk
1/3 cup brown sugar
1/3 cup maple syrup
¼ cup raw sugar
1 ½ t. ground cinnamon
¼ t. ground cloves
½ t. nutmeg
½ t. salt

Crust Ingredients
3 cups Cinnamon Toast Pretzel Crisps (If you can’t find this flavor use the original and add ¼ t. cinnamon and 1 t. raw sugar)
¼ cup pecans, chopped
3 T. agave nectar


Preheat oven to 425.

Whisk the almond milk and the egg replacer together in a small bowl. 

Mix well the pumpkin, brown sugar, maple syrup, raw sugar, ground cinnamon, ground cloves, nutmeg and salt.  Pour in the almond milk mixture and blend together well.

In a large plastic Ziploc bag, add the pretzel crisps and pecans then crush until fine with a rolling pin.  Once they have turned into a fine mixture pour in small bowl and mix with agave nectar.

Using 5 mini pie tins lightly spray with Pam cooking spray and wipe out excess spray.  Next spoon 2 to 3 tablespoons of the pretzel pecan mix in each pan.  Press firmly on bottom and half way up sides.

Using a ladle, spoon the pumpkin mixture into each pie tin so they all have equal amounts.  Garnish the tops of each pie with pecan halves.

Bake at 425 for 10 minutes, and then reduce heat to 350 degrees and bake another 40 minutes.  Cool on wire racks and serve.