Mini Pumpkin Pies

A healthier, paleo version of the classic Thanksgiving dessert made with pecans and dates for the crust and sweetened with maple syrup.

2 cups nuts (I used a mixture of pecans and cashews)
4 large pitted dates
1 can (14 oz) pumpkin puree
2 eggs
1 tablespoon lemon juice
1 teaspoon vanilla
½ cup nondairy milk (I used unsweetened vanilla almond milk)
¼ cup pure maple syrup (honey or agave will work too)
1 ½ tablespoons pumpkin pie spice
½ teaspoon salt

View the full recipe at Destination Delish →