Ingredients
- 1/4 cup + 2 tablespoons pecans roughly chopped
- 1 cup + 2 tablespoons canned pumpkin purée
- 4 1/2 tablespoons agave
- 2 1/4 teaspoons pumpkin pie spice
- 3/4 teaspoon cinnamon
- 3 flatbread wraps gluten-free, if needed
Instructions
- Preheat your oven to 350°F and spread the pecans on a small baking sheet. Bake until dark brown and fragrant, about 5-10 minutes. Set aside.
- In a medium bowl, whisk together the pumpkin, agave, pumpkin pie spice, and cinnamon. Pour into a small, microwave-safe dish and microwave on 50% power until the mixture darkens and gets thick and creamy, about 10 minutes.
- Divide the pumpkin mixture between the 3 wraps and spread out in an even layer. Your wrap should be almost fully covered.
- Sprinkle the toasted pecans on top of the pumpkin layer.
- Roll each wrap up tightly and chill for at least 30 minute to set the filling.
- Slice each wrap into 8 pinwheels and serve.
