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Mini Pumpkin Pecan Pies

Mini Pumpkin Pecan Pies

Mini Pumpkin Pecan Pies
Mini Pumpkin Pecan Pies
Mini Pumpkin Pecan Pies
Recipe By:
Mini Pumpkin Pecan Pies
  • 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
  • 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
  1. Preheat oven 350. Spray bottom and sides of 2 (12-cup mini muffin tins with PAM.
  2. For the dough, place the pecans, sugar, salt, and flour in a food processor and ground until all ingredients are combined.
  3. Add butter and pulse until dough resembles coarse meal.
  4. Slowly pour ice water through feed tube, pulsing until dough comes together.
  5. Remove from bowl onto clean work surface sprinkled with flour.
  6. Form dough into a ball and divide evenly into 24 pieces.
  7. 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.
  8. Bake 15-18 minutes until crusts are very golden.
  9. For the filling, in a bowl, whisk egg and yolk with corn syrup, sugar, pumpkin filling and vanilla. Stir in chopped pecans.
  10. Remove dough from oven and spoon 1 t. of filling into each cup.
  11. Top each with 1 pecan half. Return to oven and bake another 12-15 minutes until filling is set.
  12. Allow to cool before removing from pans. Store in air-tight container or in refrigerator.
*****They freeze very well.

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