Mini Pecan Pumpkin Pies
Serves: 3
Zoie Ernser
1 January 1970
Based on User reviews:
47
Spice
57
Sweetness
43
Sourness
37
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Preheat oven to 350 degrees F
3
Spray the bottoms and sides of the mini muffin tins with cooking spray
4
For the dough: In a food processor, pulse the pecans, sugar, salt, and flour, until the nuts are ground and the ingredients are combined
5
Add in the butter and pulse until dough resembles coarse meal
6
Slowly pour in the ice water through the feed tube until the dough comes together
7
Remove from processor bowl to a clean work surface sprinkled with flour
8
Form the dough into a ball and divide evenly into 24 pieces
9
Roll each piece into a ball and evenly press into each cup, until the bottom is covered
10
If the dough is sticky, dip your finger in flour first
11
Bake until the crusts are very golden, 15 to 18 minutes, until the crusts are very golden
12
Check periodically to make sure they don't get too brown
13
Meanwhile, make the filling: In a medium bowl, whisk the egg yolk, corn syrup, sugar, pumpkin filling and vanilla
14
Stir in the chopped pecans
15
Remove the dough from the oven and spoon 1 tablespoon of the filling into each cup
16
Top each with 1 pretty pecan half
17
Return the pans to the oven and continue baking, for 12 to 15 minutes more, until the pumpkin filling is set
18
Allow to cool before removing from the pans