Bite Size Pecan Pumpkin Pies

DOUGH:
¼ c. pecans
¼ c. sugar
½ t. salt
¾ c. flour, plus extra for shaping dough
6 T. butter, ice-cold
2-3 T. ice water

1. Preheat oven 350. Spray mini muffin tins with PAM.
2. In food processor, pulse pecans, sugar, salt and flour until nuts are ground and ingredients are combined.
3. Add butter and pulse until a coarse meal is formed.
4. Slowly pour in ice water in feed tube until dough comes together.
5. Flour a work surface, remove dough from bowl and divide evenly into 24 pieces.
6. Roll into balls and evenly press into each cup until the bottom of muffin tins and is covered. Dough will be sticky, dip your finger in flour as needed.
7. Bake 15-18 minutes, until crusts are very golden.

FILLING:
1 egg, plus 1 egg yolk
½ c. dark corn syrup
1 T. sugar
½ c. canned pumpkin pie filling
1 t. vanilla
¼ c. pecans, chopped plus 24 halves for garnish

1. In a medium bowl, whisk egg, yolk, syrup, sugar, pumpkin filling and vanilla.
2. Stir in chopped pecans.
3. Remove dough from oven and spoon 1 T. of filling in each cup.
4. Top each with a pecan half.
5. Return to oven and bake for another 12-15 minutes, until filling is set.
6. Allow to cool before removing from pans.
*****Store in air-tight container. Freezes well.