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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 41-50 of 57

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  • on January 15, 2009

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    I made these for Christmas dinner. They were excellent! I used the suggestion of one review and used sugar cookie dough as a shortcut. It made the base (crust slightly sweeter than some may like but it was a great shortcut. Other than the sugar dought, I followed the recipe as followed and will definitely make again. Great holiday treat, Thanks Sunny!

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  • on December 27, 2008

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    I never had this before and decided to make it! It came out great! Mostof all, my friends and family love it!

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  • on December 17, 2008

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    I couldn't decide between pecan pie and pumpkin pie this year and no matter what my father-n-law says both would have been over kill. I was trying to cut down on cost and labor so I used a frozen pie shell that I already had in my freezer. I used pumpkin puree instead of the pie filling because that is what I thought I remembered her using on the show and doubled everything but the sugar. I garnished the top with the pecan halves around the edges and it came out great. I did find that it needed to bake much longer than the mini's at least 2x as long. I watched it until it seemed to be set like a pumpkin pie should be. It could have used the extra pumpkin pie spices from the filling I will probably try it that way next time.

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  • on December 16, 2008

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    These were a hit. I substituted the pumpkin pie filling for sweet potato pie filling, and it was really good. I used the blender to help with making the dough since I don't have a food processor. I loved the dough because it had a nice buttery flavor to it. I will definitely make these again for christmas!

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  • on December 06, 2008

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    I don't have a food processor so I just made the dough by hand and used pecan meal so I didn't have to chop the pecans (found in the bulk section in health food stores. The dough turned out a little salty for some reason but still good. Also the pumpkin took a lot longer to set than the time given in the recipe. I added a lot more chopped pecans to the mixture because I wanted them to be a little more like pecan pies. But pumpkin spice definitely helps the flavor. Yum!

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  • on November 28, 2008

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    I tried this recipe after watching Sunny make it and reading all your helpful reviews!
    Here was my experience:
    1- Its true, look for Pumpkin Mix not Pure pumpkin or pumpkin puree. The mix already has the spices in it.
    2-I followed the recipe to a T and also refrigerated dough a while before making the cookie balls. The dough was extremely sticky, so I had to add a lot of flour. This may have made my cookies a little dry in the end, but I could see it any other way. It was very sticky.
    3- I didn't cook my cookie dough until "very golden brown" I'm glad because the amount I did cook it was plenty! I cooked it until they were just golden brown on the edges.
    4-Let the cookies dry completely before trying to remove them. Its tricky, but I was able to pop them out of the pan with a toothpick. It didnt damage the cookies.

    I will definitely make this again, just not cook as long as I did and add some flour while in the food processor. My family like them very much. Thanks Sunny!

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  • on November 26, 2008

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    The recipe is great as is, but I opted to add homemade praline pecans instead of the whole pecan on top. I added the praline pecan topping after removing the pies from the oven. They added the perfect amount of sweetness.

    If you use pumpkin pie filling (not canned pumpkin, I don't think you need any additional seasonings.

    Will definitely make again!

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  • on November 25, 2008

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    I used a roll of sugar cookie dough, break off some and roll it in very small balls and put them in the mini pans, flaten them out some ,with an indent in the center. I added some pumpkin spice to the pumpkin puree. They were delicious. My husband and four year old grandson ate most of them. I added some pumpkin pie spice.

    I found that if you let them set for 2-3 hours, they are easier to get out of the pans, because they have set up. Just run a knife around the edge and lift.

    I plan to experiment with suggestions from the other reviews.

    I will be taking these to alot of get togethers with friends. So easy to make and to make ahead.

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  • on November 25, 2008

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    I used pumpkin puree and added two teaspoons of pumpkin pie spice. I also substituted brown sugar for the regular sugar and it was great. In the second batch I made, I omitted the chopped pecans from the pumpkin mixture and it was great. My family loved them.

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  • on November 24, 2008

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    These are so easy to make! The directions do not remind you to chill the dough in the pans before baking. Also recipe calls for pumpkin pie filling, not canned pumpkin, which may have something to do with the spiciness. I did, however, add 2 teaspoons of pie spice, and substituted brown sugar for regular. My second batch was easier to remove from the pan because I baked the dough until crispy the first time. They popped right out of the pan and right into our mouths:

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