• 1 cup chopped pecans
  • 2-3 tbsp maple syrup
  • 8 medjool dates, pitted and chopped
  • 3 Vegan egg roll wrappers cut into 4 squares (makes 12 mini pie crusts)


Preheat oven to 400.

In a bowl mix the pecans and maple syrup together. Heat a nonstick pan over medium high heat and add the pecan mixture.  All the maple syrup to bubble and continuously stir the pecans so they do not burn. Once pecans begin to toast, transfer to a plate and allow to cool. This process takes about 3-5 minutes.

While pecans cool, chop pitted dates into small pieces then mix thoroughly with the pecans.

Take 3 egg roll wrappers and stack them so you can cut them all at once. Using a knife or pizza cutter, cut the wrapper into fourths, making 4 equal sized squares. Place each square into a mini muffin pan to form little pie crusts.  Then fill each little crust with a spoonful of pecan filling.

Spray lightly with oil spray (optional) to help the curst brown, and place in the oven and bake for 8-10 minutes.


Makes 12 servings.

For more of my plant-based recipes check out my cookbook: Plantifully Lean Cook Book

Check out this recipe on my Youtube Channel: Easy Thanksgiving Desserts

assorted pie bites-min


  1. Kathryn F Pavia on November 21, 2020 at 3:38 pm

    The pecan pie bites are beautiful and delicious! No cooking spray used ans they’re perfect!

  2. Karen on November 23, 2020 at 3:27 pm

    Made these today as a trial run before Thanksgiving. They are soooo good, and so easy to make. Definitely a pecan pie explosion in your mouth.

  3. Renee on November 25, 2020 at 9:19 pm

    These are so easy and absolutely delicious! I topped mine with a little almond-based whipped topping and cinnamon. Such a great recipe. A keeper, for sure!

  4. Maribel on November 26, 2020 at 7:57 am

    Absolutely can’t wait to try this today. This year will be our first plant based Thanksgiving and your recipes saved me!!

  5. Nancyloveskiki on November 26, 2020 at 8:26 am

    No oil…..10 minutes at 400 PERFECT! Thank you so much!😊

  6. Lynda on December 9, 2020 at 5:50 pm

    Tastes like they are made with butter and brown sugar. 😋
    Had to use 2 pre-cut wrappers per tart as wrappers I bought were a touch too small for my tin.
    Then they were too big.
    So I doubled the filling. 😁
    Then I sprayed them as in the video.
    The wrapper tips came out a bit browner that I prefer. That the only complaint I have.
    Great recipe. You are a genius.

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