• Prep Time: 10 mins
  • Cooking Time: 10 mins
  • Serves: 24

Pumpkin Pie Pinwheels

  • Recipe Submitted by on

 Ingredients List

  • 1/4 Cup + 2 Tbsp Pecans roughly chopped
  • 1 Cup + 2 Tbsp Canned pumpkin puree
  • 4 1/2 Tbsp Agave
  • 2 1/4 tsp Pumpkin pie spice
  • 3/4 tsp Cinnamon
  • 3 Flatout ProteinUP CarbDown Core12 Flatbread Wraps (use the Flatout gluten free wrap if needed)


Preheat your oven to 350 degrees and spread the pecans on a small baking sheet. Bake until dark brown and nutty smelling, 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 get's very thick and creamy, about 10 minutes. *
Divide the pumpkin mixture between the 3 wraps and spread out - your wrap should be covered pretty thick with the spread!
Sprinkle the toasted pecans on the wraps, avoiding the very outside of the wrap (it's hard to roll it up if there's chunks of pecans on the outside.)
Roll each wrap up tightly and chill for at least 30 minute to set the filling.
Slice each wrap into 8 pinwheels and serve!

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