MINI PECAN-PUMPKIN PIES
If you love all that is wonderful about the holidays, i.e. pecans, cookies and pumpkins, this is the dessert for you! I saw this recipe recently while watching the Food Network and absolutely had to try them. And I did, and they were delicious. Recipe courtesy of Sunny Anderson from an episode of "Cooking for Real". As Sunny noted on the show, be sure to keep all ingredients for the cookie crust (excluding the water!) in the freezer prior to dough assembly; this will ensure a light and delectable finish.
Provided by oldbern
Categories Pie
Time 45m
Yield 24 mini pies, 24 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F.
- Spray the bottoms and sides of the 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 one tablespoon at a time as needed, 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.
- Bake 15 to 18 minutes, until the crusts are very golden, but not overly brown.
- For 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 pecan half.
- Return the pans to the oven and continue baking, for 12 to 15 minutes more, until the pumpkin filling is set. Allow to cool before removing from the pans.
- Run knife around edge of muffin tins to remove pies. Enjoy!
Nutrition Facts : Calories 102.2, Fat 6, SaturatedFat 2.2, Cholesterol 24.3, Sodium 95.1, Carbohydrate 11.9, Fiber 0.6, Sugar 4.8, Protein 1.2
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Dagdamor Dc
[email protected]These pies are a great way to get your kids involved in the kitchen. They're easy to make and the kids will love decorating them.
Bad Cuervo
[email protected]I love that these pies can be made ahead of time and reheated when you're ready to serve them.
Amanyire Richard
[email protected]These pies are the perfect size for a quick dessert or snack.
Lucas Wilson
[email protected]I'm not a big baker, but these pies were easy to make and turned out great. I'll definitely be making them again.
Bibek Dhungana
[email protected]These pies are so cute and festive. I love the way they look on a dessert table.
Akande Gaffar
[email protected]I made these pies for a bake sale and they sold out in no time. Everyone loved them!
Rana Zabeel
[email protected]These pies are a great way to use up leftover pumpkin puree.
Joe Prince
[email protected]I've been looking for a good mini pumpkin pie recipe and this one is it! The pies are perfectly spiced and the crust is flaky and buttery.
Glenn Schweitzer
[email protected]These pies are the perfect size for a small gathering. I love that I don't have to worry about leftovers.
Kk Ahsan
[email protected]Easy to make and so delicious. I'll definitely be making these again.
Ahmed Tasin
[email protected]I'm not usually a fan of pumpkin pie, but these mini pies were surprisingly good. The pecan topping really makes them.
Weniska Glasgow
[email protected]I made these pies for my family and they were a huge success. The kids loved them!
murali moses
[email protected]These pies are so cute and festive. I love serving them at holiday parties.
Mujahid Balouch
[email protected]Delicious! I used a pre-made pie crust to save time and they still turned out great.
Fazian Ali
[email protected]I've made these pies twice now and they're always a crowd-pleaser. The perfect combination of pumpkin and pecan flavors.
Gbenga Pelumi
[email protected]These mini pecan pumpkin pies were a hit at my Thanksgiving gathering! They were so easy to make and everyone loved them.