Mini Pecan Pumpkin Pies
Enjoy these mini pecan pumpkin pies made with a nutty homemade crust and a sweet seasonal filling. A quick recipe perfect for holiday gatherings and comfort food lovers.
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.
