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Pumpkin Pecan Pie Singles

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.
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