Pumpkin Pecan Pie Singles

My Pumpkin Pecan Pie Singles are sponsored by Collective Bias, Inc. and its advertiser. As always, the recipe and opinions I share are mine alone.

Hello there! Now that Halloween is over, it’s time to look forward to one of my favorite holidays, Thanksgiving! I love Thanksgiving because its truly a time that everyone is reminded to pause and reflect on what we are all thankful for. And the food isn’t so bad either. 😉

I often am charged with pie duty for our family Thanksgiving, which for me means buying a pumpkin pie or maybe a pecan pie. See I’m not much of a pie baker, and I’d much rather spend time with family and friends then in the kitchen slinging flour and wrestling a rolling pin!

This year though I found a way to raise my pie game over the standard store bought varieties while still not confining myself to the kitchen. These super simple no-bake pies can be made in minutes with just a few ingredients and clean up is practically non-existent. They’re so easy and single servings so they can even make a great quick snack for one; why limit the delicious to just Thanksgiving, right?!

I thought I would try a spin on the traditional pumpkin pie and pecan pie with this recipe and fuse the 2 together. The pie filling is made from Greek yogurt which is really healthy… that means guilt free dessert after the Turkey and carb fest!

Pumpkin Pecan Pie Singles

Printable recipe card below.

Makes 6 servings

Ingredients

Pie Filling:

• 2 containers Dannon® Oikos® Pumpkin Pie Greek Yogurt
• Ground cinnamon

Crust:

• 1 package Keebler® Ready Crust® Mini Graham Cracker Pie Crust (contains 6 mini crusts)

Topping:

• Reddi-wip®

Candied Pecans:

• 1 cup pecan halves
• 2 tablespoons salted butter
• 3 tablespoons sugar in the raw

Directions

Combine pecan halves, butter and sugar in a non-stick frying pan.

Heat and stir over medium high heat for 5 minutes or until pecans are browned and butter and sugar caramelized.

Pour onto a piece of wax paper and cool completely.

Chop into small pieces once cooled. Tip: these pecans are great to make in bulk and store in an airtight container; then you can just pull them out for a variety of recipes.

Stir yogurt well and spoon into graham cracker pie crusts.

Sprinkle with cinnamon.

Top with Reddi-Wip® and chopped candied pecans.

That’s it! Yes, it is that easy! If you like a more firm consistency for your pies you can keep them in the freezer for about an hour before adding toppings.

Pumpkin Pecan Pie Singles

Published by: Lydia

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Ingredients

  

Pie Filling:

• 2 containers Dannon® Oikos® Pumpkin Pie Greek Yogurt
• Ground cinnamon

Crust:

• 1 package Keebler® Ready Crust® Mini Graham Cracker Pie Crust contains 6 mini crusts

Topping:

• Reddi-wip®
• Candied Pecans:
• 1 cup pecan halves
• 2 tablespoons salted butter
• 3 tablespoons sugar in the raw

Instructions

 

• Combine pecan halves, butter and sugar in a non-stick frying pan.
• Heat and stir over medium high heat for 5 minutes or until pecans are browned and butter and sugar caramelized.
• Pour onto a piece of wax paper and cool completely.
• Chop into small pieces once cooled. Tip: these pecans are great to make in bulk and store in an airtight container; then you can just pull them out for a variety of recipes.
• Stir yogurt well and spoon into graham cracker pie crusts.
• Sprinkle with cinnamon.
• Top with Reddi-Wip® and chopped candied pecans.

Tried this recipe?Mention @lydioutloud or tag #lydioutloud!

You can find even more effortless pie creations here!