Pumpkin Pie Bites

Ingredients

• 1/2 cup almonds
• 1/2 cup pecans
• 10-12 medjool dates, pits removed.
• pumpkin pie mix

Instructions

1. Combine 1/2 cup almonds with 1/2 cup pecans (heaping 1/2 cup amounts- don’t be shy!) along with 10-12 medjool dates, pits removed.
2. Process the ingredients together in a food processor on high until they pull away from the sides of the container and become like a ball of dough.
3. Pinch off a small amount and press into the molds of a mini muffin tin. If you don’t have a mini muffin tin, just roll small balls and place onto wax paper.
4. Then make an indent in the ball so it looks like a thumbprint cookie.
5. Stir the pumpkin pie mix over low heat in a saucepan before spooning into crusts and serve immediately.
6. For room temperature, spoon filling straight from the can and for chilled, spoon from the can with the final product placed in the refrigerator or freezer for 30-60 min.
7. This recipe yields 24 mini pies.