Mix flour and applesauce and roll into a dough ball.

Divide equally into 24 pieces and press firmly into mini-muffin pan to form crust.

Bake at 350 for 8 min.

Let cool before removing from pan.

Mix mashed banana and pumpkin purée.

Divide mixture into 24 servings and fill baked pie shells.

Optional: add a dollop of low-fat yogurt to finish.