Mini Pecan Pumpkin Pies Recipe

  • For the dough:
  • 1/4 cup pecans
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 3/4 cup flour - plus extra for shaping dough
  • 6 tablespoons butter - ice cold
  • 3 tablespoons water - ice cold
  • For the filling
  • 1 egg - plus one egg yolk
  • 1/2 cup corn syrup - dark
  • 1 tablespoon sugar
  • 1/2 cup pumpkin puree
  • 1 teaspoon vanilla
  • 1/4 cup pecans - chopped, plus 24 halves for garnish
1 hr
35 mins
1.5 hrs
  • Preheat oven to 350 F.
  • Spray bottoms and sides of mini muffin tins with cooking spray.
  • For the dough: In a food processor, pulse pecans with the sugar, salt, and flour, until the nuts are ground and the ingredients are combined.
  • Add in butter and pulse until dough resembles coarse meal.
  • Slowly pour in ice water through the feed tube, pulsing, until the dough comes together.
  • Remove from processor 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 the dough is sticky, dip your fingers in flour first.
  • Bake 15-18 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 and yolk with the corn syrup, sugar, pumpkin filling and vanilla.
  • Stir in the chopped pecans.
  • Remove dough from 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 12-15 minutes more, until the pumpkin filling is set.
  • Allow to cool before removing from the pans.
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