1 Video | Photo: Mini Pecan Pumpkin Pies Recipe
Ingredients
- Nonstick cooking spray
For the dough:
- 1/4 cup pecans
- 1/4 cup sugar
- 1/2 teaspoon salt
- 3/4 cups all-purpose flour, plus extra for shaping dough
- 6 tablespoons butter, ice cold
- 2 to 3 tablespoons ice cold water
For the filling:
- 1 egg, plus 1 egg yolk
- 1/2 cup dark corn syrup
- 1 tablespoon sugar
- 1/2 cup canned pumpkin filling
- 1 teaspoon vanilla
- 1/4 cup pecans, chopped plus 24 halves for garnish
- Special equipment: 2 (12-cup) mini muffin tins
Directions
Preheat oven to 350 degrees F.
Spray the bottoms and sides of the mini muffin tins with cooking spray.
For the dough:
In a food processor, pulse pecans with the sugar, salt, and flour, until the nuts are ground and the ingredients are combined. Add in butter and pulse until dough resembles coarse meal. Slowly pour in ice water through the feed tube, pulsing, until the dough comes together. Remove from processor bowl onto clean work surface sprinkled with flour.
Form dough into a ball and divide evenly into 24 pieces. Roll each piece into a ball and evenly press into each cup, until the bottom is covered. If the dough is sticky, dip your finger in flour first.
Bake 15 to 18 minutes, until the crusts are very golden. Check periodically to make sure they don't get too brown.
Meanwhile, make the filling: In a medium bowl, whisk the egg and yolk with the corn syrup, sugar, pumpkin filling and vanilla. Stir in the chopped pecans.
Remove dough from oven and spoon 1 tablespoon of the filling into each cup. Top each with 1 pretty pecan half. Return the pans to the oven and continue baking, for 12 to 15 minutes more, until the pumpkin filling is set. Allow to cool before removing from the pans.
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By Kitchenmaster33
Aurora, CO
on December 23, 2011
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I made this for Thanksgiving dessert to bring over to the house I was invited to and I was given so much praise!! People who didn't even like pecan couldn't stop taking more of the little mini pies. Comments like "little bites of heaven" were very common!! They were simple and quick to make and will be making them come Christmas time too!!
By mtf08
Chantilly, VA
on December 22, 2011
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12/8: The first batch I made of these came out kind of dry because I used extra flour while shaping the dough since it was too sticky. The second batch came out much better because I sprinkled a small amount of sugar and cinnamon on the dough once it was pressed into each muffin cup. I also didn't use a full tablespoon of the pumpkin mixture for each muffin cup and I cooked everything at once in the oven. The second time around it came out much better and I did use regular pumpkin filling. Next time I will use pumpkin pie filling and see what that tastes like! Also, it does take a while for these to cool before you should attempt to take them out of the tins. I let mine cool an hour and then carefully cut around the edges and they came out perfectly. Update as of 12/22: I made this again last night with Pumpkin Pie Filling and they were great. You definitely have to be more of a pecan pie fan though to really appreciate these!
By rositarey
on November 24, 2011
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This was the worse recipe I've ever made. All the pies stuck to the tins. This was an expensive mistake. Pecans are very expensive in Tx right now.
Read all 55 reviews