Mini pecan pumpkin pies always feel like the perfect autumn treat. They bake quickly and deliver warm flavours in every bite. The crust holds a mix of pecans and flour that creates a tender base with a gentle nutty taste. It stays crisp after baking and supports the soft filling so each pie holds its shape well. This makes them ideal for parties because they travel well and stay neat on a platter.
The filling brings a mix of pumpkin spice and caramel sweetness. Dark corn syrup adds a smooth texture that sets beautifully. The chopped pecans add crunch and balance the soft pumpkin mixture. This blend feels cosy and rich without feeling too heavy. It tastes like a full pecan pie with a touch of pumpkin warmth in a tiny cup. These flavours work well for cold weather gatherings because they feel comforting.
The pies bake in mini muffin tins so they stay small and consistent. The size helps people enjoy a treat without feeling overwhelmed. You can also bake them a day ahead which helps with busy schedules. They cool quickly and store well in the fridge. Serve them chilled or at room temperature for the best flavour. The texture stays soft inside with a lovely toasted top from the pecan half.
Quality ingredients make a difference. Use fresh pecans to keep the nut flavour bright. Cold butter keeps the crust flaky. These small steps create a big improvement in taste and texture. You can also press the dough gently into the tin to avoid a thick base. This creates a balanced bite.
These little pies always bring smiles. They work for celebrations or quiet nights at home. They offer familiar autumn flavours in a simple format. They also make a thoughtful gift because they pack easily in small boxes. Try them once and they may become a yearly favourite.
Mini Pecan Pumpkin Pies
Equipment
- 2 mini muffin tins
Ingredients
- For the dough
- 3/4 cup all purpose flour 95g
- 6 tablespoons very cold unsalted butter 85g
- 1/4 cup pecans 30g
- 1/4 cup sugar 50g
- 1/2 teaspoon salt
- 2 to 3 tablespoons ice water 30 to 45ml
For the filling:
- 1/2 cup dark corn syrup 150g
- 1 large egg plus 1 egg yolk
- 1 tablespoon sugar 12g
- 1/2 cup canned pumpkin pie filling 120g
- 1 teaspoon vanilla extract
- 1/4 cup chopped pecans 30g
- Pecan halves for decoration
Instructions
- Preheat the oven to 350ºF / 180ºC degrees and line two mini muffin tins with paper liners.
- Make the dough by placing the pecans, flour, sugar and salt into a food processor and pulsing until the nuts are ground and all ingredients are combined.
- Add the butter and continue to pulse until the mixture resembles sand.
- With the processor running slowly add the ice water until the dough comes together then remove onto a floured surface.
- Divide the dough into 24 pieces and roll each one into a circle then press into a lined muffin hole.
- Bake until the crusts are golden around 15 to 20 minutes.
- To make the filling, in a bowl whisk the whole egg and egg yolk, corn syrup, sugar, pumpkin pie filling and vanilla then stir in the chopped pecans.
- Remove the crusts from the oven and add one tablespoon of pie filling into each mini crust. Top with one pecan half then bake for between 12 to 20 minutes more just until the filling is set.
- Allow to cool completely in the baking tin.
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