For our family, this is a holiday time favorite.

While eating a slice of pie once a year won’t totally derail your diet, you don’t have to eat sugary treats that are void of nutrients. You can be equally satisfied with healthy versions of your favorites, like these pumpkin pecan tarts.

Makes 24 mini tarts

A rich pumpkin custard with a crunchy pecan crust, these tarts get an extra dose of chocolate flavor from cacao nibs. Cacao nibs are just broken up cocoa beans, so they taste like chocolate, but without any of the milk or sugar usually added.

They’re full of fiber and antioxidants, and they are delicious when sprinkled over these seasonally appropriate tarts.

Tip: Mini muffin tin liners will make these easier to remove and serve if you’ve already got a lot on your plate during prep.

Ingredients

Pecan Crust:

• 1 cup pecans

• 1 tablespoon maple syrup

• Pinch salt

Filling:

• 1 cup canned pumpkin

• 1 cup full-fat coconut milk, from a can

• 1/4 cup maple syrup

• 3 eggs

• 2 teaspoons pumpkin pie spice

• 1 teaspoon vanilla extract

• 1/4 teaspoon sea salt

• 1/4 cup cacao nibs

Instructions

• Preheat oven to 400 degrees F.

• To make the crust, put the nuts in a food processor with the maple syrup. Pulse until nuts are finely chopped and can be pressed together into a crust.

• Spray cooking spray in a mini muffin tin or line with muffin liners, and press about a teaspoon of the nut mixture into each of the cups.

• To make the filling, whisk all of the ingredients except for the cacao nibs in a mixing bowl until combined and smooth. Spoon the mixture into the muffin tin evenly (a cookie scoop is good for this.)

• Bake for 20-25 minutes until the tops are no longer shiny and puff up slightly. Sprinkle with the cacao nibs. Allow to cool completely, and then carefully remove with a knife.