These mini pecan pumpkin pies are perfect for dessert after a big meal, as they allow your guests to eat as few (or as many) as they desire!
Mini Pecan Pumpkin Pies
Mini pecan pumpkin pies are perfect for dessert after a big meal, as they allow your guests to eat as few (or as many) as they desire!
Servings
2 Servings
Ingredients
- ¼ cup pecans
- 1 tablespoon sugar
- ¾ cup all-purpose flour
- ½ teaspoon salt
- 6 tablespoons margarine use cold sticks Use butter if serving with a dairy meal.
- 2 tablespoons cold water
- 1 egg
- 1 egg yolk
- ½ cup dark corn syrup
- ¼ cup sugar
- ½ cup pumpkin puree or pumpkin pie filling
- 1 teaspoon vanilla
- ¼ cup chopped pecans plus 24 pecan halves for garnish
Instructions
- Preheat oven to 350°. Spray mini muffin tins with cooking spray.
- Dough:
- In a food processor, pulse the pecans with the sugar, salt and flour, until the pecans are ground up and the ingredients are mixed.
- Add in COLD margarine, and pulse until the dough becomes coarse.
- Slowly pour in cold water through the feed tube of the processor, pulsing until the dough comes together. Remove the dough from the processor bowl and place on a clean, floured work surface.
- Form dough into a ball and divide evenly into 24 pieces.
- Roll each piece into a ball and press into cups of muffin tins, (press evenly until the bottom of each cup is covered). TIP: If the dough is sticky as you work with it, dip your fingers in flour.
- Bake 15 to 18 minutes, until crusts are golden. Check every so often to ensure they don’t get too brown.
- Filling:
- In a medium bowl, whisk egg and yolk with dark corn syrup, sugar, pumpkin puree and vanilla. Stir in the chopped pecans.
- Remove crusts from oven and place 1 tablespoon of filling into each cup. Top each with 1 pecan half.
- Return muffin tins to oven and continue baking for 12-15 minutes, until the filling is set.
- Allow to cool before removing from tins.
I think “servings” is a typo. Should be 24 not 2.