24 oz low-fat cream cheese
2 cups Greek yogurt
2 1/2 tsp pure vanilla extract
1 tbsp lemon juice
2/3 cup pure maple syrup
Store-bought mini crusts
1/4 tsp cinnamon
1 tbsp sugar (I used Swerve)

Pre-heat oven to 350°F.
Bring cream cheese to room temperature & beat all ingredients until smooth.
Spread cream cheese filling into mini crusts & bake for 12-15 minutes or until golden brown.
Mix cinnamon and sugar for topping in a small bowl and sprinkle over top.

Maple Pecan Pie

3 tablespoons unsalted butter, cut
1/2 cup packed light brown sugar (I used Swerve)
1/3 cup pure maple syrup
1/2 teaspoon salt
2 large eggs
1/4 teaspoon pure vanilla extract
1 1/2 cups chopped pecans
Store-bought mini crusts

Preheat oven to 350°F.
In a saucepan over medium heat, melt butter. Add brown sugar and maple syrup and whisk until smooth. Bring mixture to a simmer, then remove from heat. Pour into a bowl to cool for about 15 minutes.
Add eggs, salt and extract to syrup mixture, whisk until combined.
Sprinkle pecans in bottom of crusts. Pour mixture over top and bake 35-40 minutes or until golden brown.

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Enjoy!