REFRESHING FROSE’1 (750 ml.) bottle Rose’½ c. sugar½ c. water8 oz. fresh strawberries, hulled, quartered2…
Mini Pumpkin Pecan Pies
| Mini Pumpkin Pecan Pies | Print |
Recipe By: Alice Morrow
Mini Pumpkin Pecan Pies
Ingredients
- DOUGH:
- ½ c. pecans
- ¼ c. sugar
- ½ t. salt
- ¾ c. flour and extra for shaping dough
- 6 T. ice cold butter
- 2-3 T. ice cold water
- FILLING:
- 1 egg, plus 1 egg yolk
- ½ c. dark corn syrup
- 1 T. sugar
- ½ c. canned pumpkin filling
- 2 t. vanilla
- ½ c. chopped pecans
- 24 pecan halves for garnish
Instructions
- Preheat oven 350. Spray bottom and sides of 2 (12-cup mini muffin tins with PAM.
- For the dough, place the pecans, sugar, salt, and flour in a food processor and ground until all ingredients are combined.
- Add butter and pulse until dough resembles coarse meal.
- Slowly pour ice water through feed tube, pulsing until dough comes together.
- Remove from bowl onto clean work surface sprinkled with flour.
- Form 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 you find dough is too sticky just dust your fingers with flour and press.
- Bake 15-18 minutes until crusts are very golden.
- For the filling, in a bowl, whisk egg and yolk with corn syrup, sugar, pumpkin filling and vanilla. Stir in chopped pecans.
- Remove dough from oven and spoon 1 t. of filling into each cup.
- Top each with 1 pecan half. Return to oven and bake another 12-15 minutes until filling is set.
- Allow to cool before removing from pans. Store in air-tight container or in refrigerator.
Notes
*****They freeze very well.
Related Posts
