MINI PECAN-PUMPKIN PIES

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!