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Mini Pecan Pumpkin Pies Recipe

Mini Pecan Pumpkin Pies

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (57)

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Average Rating:

Total Reviews: 57

Showing 31-40 of 57

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  • on November 14, 2009

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    Perhaps I should have realized with the karo syrup that it was going to be more like pecan pie than pumpkin from the start. I love love love both pies, but this didn't do it for me - I wouldn't make it again. I'll stick to strictly making a pecan pie or a pumpkin pie and be extemely happy with my decision.

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  • on November 13, 2009

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    I tried this recipe today as a dry run for a party on Sunday since some of the reviewers said that the had problems with them not setting up. I used pumpkin pie filling instead of plain pumpkin and did not pre-bake the dough. They set up perfect! The filling was creamy with the chopped pecans adding texture. A great mix of the pumpkin and pecan pie! I found it as sweet as pumpkin pie but not as rich as pecan pie. I lost count after 5... Great bite size treats!

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  • on November 06, 2009

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    I used an already spiced pumpkin spread for toast from an international store, and instead of corn syrup, I used honey. The dough was sticky, but baked just fine for me. Had rave reviews and will be making again for all holidays!

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  • on November 02, 2009

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    I am thinking about making these for Thanksgiving, but was wondering if anyone has tried using the ready made pie crust. I would think that you can let the crust get to room temp and roll into ball and then make the smaller balls. I just made try it this way. If so will let you know how it works out. They look good and delicious.

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  • on October 31, 2009

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    Easy enough to make - the crust was ok - and turned out but the filling needed to be sweeter and have flavor...if I make them again I will definitely use spices and additional sugar.

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  • on October 30, 2009

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    These are great! I made them for Halloween and they turned out better than expected. We love pecan pie so I had to try these. I used canned pumpkin becasue that is what I had on hand instead of pumpkin pie filling. I thought the crust part would be hard once I read about the butter and water but they turned out great. I only needed 2 TBS of ice water and it came together nicely in food processor. I will make these again. Thanks Sunny.

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  • on October 27, 2009

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    I tried this recipe on the advice of one of the reviewers and used sugar cookie dough.....AWFUL! not that I think the suggestion was bad, but it didn't turn out well at all. I "browned" the cookie dough first, make the filling and put it back in the oven the 2nd time. Neither the dough, nor the pumpkin cooked throughly.
    They looked cute, but I had to throw it all away. Too Bad!. It made the house smell nice.

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  • on October 23, 2009

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    I was disappointed about the outcome. Made the dough exactly as recipe stated but it was WAY too sticky, so I had to add more flour, which dried it out. The end result was flavorless, even considering that I did add cinnamon and use a pumpkin mix with spices in it. I am determined to tweak it and try again using a sweeter dough, along with much less corn syrup and more pumpkin mix.

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  • on October 12, 2009

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    This recipe was easy to make and a bit hit at a Fall themed party. I added a little cinnamon to the filing for extra flavor. It didn't seem to matter that I didn't divide the dough exactly equal in the mini muffin pan. By the time they are baked and the filling is added, they all looked the same.
    Party guests wanted the recipe - a sure sign of a winner!

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  • on February 19, 2009

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    They turned out great. I used a regular cupcake tin instead of a mini tin. Just to get a bigger bite out of them. Delicious!

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