Name: Mini Pecan Pumpkin Pies
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 24 servings
Ingredients: 1/4 cup pecans; 1/4 cup sugar; 1/2 teaspoon salt; 3/4 cup all-purpose flour, plus more for shaping the dough; 6 tablespoons unsalted butter, ice cold; 2 to 3 tablespoons ice water; 1 large egg, plus 1 egg yolk; 1/2 cup dark corn syrup; 1 tablespoon sugar; 1/2 cup canned pumpkin pie filling; 1 teaspoon pure vanilla extract; 1/4 cup pecans, chopped, plus 24 halves for garnish

Directions

Preheat the oven to 350 degrees F. Line two 12-cup mini-muffin tins with paper liners.
Make the dough: In a food processor, pulse the pecans, sugar, salt and flour until the nuts are ground and the ingredients are combined. Add the butter and pulse until the dough resembles coarse meal. With the machine running, slowly pour in the ice water through the feed tube until the dough comes together. Remove the dough to a floured surface. Form into a ball and divide into 24 pieces. Roll each piece into a ball and press into each mini-muffin cup until the bottom is covered. (If the dough is sticky, dip your finger in flour first.) Bake until the crusts are very golden, 15 to 23 minutes, checking to make sure they don’t get too brown.
Meanwhile, make the filling: In a medium bowl, whisk the whole egg and egg yolk, corn syrup, sugar, pumpkin pie filling and vanilla. Stir in the chopped pecans. Remove the crusts from the oven and spoon 1 tablespoon of the filling into each cup. Top each with 1 pretty pecan half. Return to the oven and continue baking until the pumpkin filling is set, 12 to 20 minutes more. Allow the pies to cool completely before removing from the pans.

Photograph by Kate Sears

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