Loading Video...
Recipe courtesy of Sunny Anderson

Mini Pecan Pumpkin Pies

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 55 min
  • Prep: 25 min
  • Cook: 30 min
  • Yield: 2 dozen
Share This Recipe

Ingredients

For the dough:

For the filling:

Directions

  1. Preheat oven to 350 degrees F. Spray the bottoms and sides of the mini muffin tins with cooking spray. 
  2. For the dough:
  3. In a food processor, pulse the pecans, sugar, salt, and flour, until the nuts are ground and the ingredients are combined. Add in the butter and pulse until dough resembles coarse meal. Slowly pour in the ice water through the feed tube until the dough comes together. Remove from processor bowl to a clean work surface sprinkled with flour. Form the 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 until the crusts are very golden, 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 yolk, corn syrup, sugar, pumpkin filling and vanilla. Stir in the chopped pecans. Remove the dough from the 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. 
18m Easy 98%
CLASS
Christina Lane

Mini Cheesecakes

13m Easy 97%
CLASS
26m Easy 100%
CLASS
32m Intermediate 97%
CLASS
17m Intermediate 99%
CLASS
23m Easy 99%
CLASS
26m Easy 97%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages