Ingredients

The following ingredients have 6 Servings
  • 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))

Instruction

  • 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!