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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kelvin lee
[email protected]I can't wait to make these pies again for my next party.
Ashley K
[email protected]These pies are a great way to get your kids involved in the kitchen.
Narendra Bist (Nare)
[email protected]I added a little bit of cinnamon and nutmeg to the filling and it turned out amazing.
Stillow Mbekwa
[email protected]These pies are the perfect way to use up leftover pumpkin puree.
M.A. LOTIF
[email protected]I'm not a big fan of pumpkin pie, but I really enjoyed these mini pies. They're the perfect size for a single serving.
Ifyco Alex
[email protected]These pies are a bit time-consuming to make, but they're definitely worth the effort.
Shanti Khadka
[email protected]I've tried several different recipes for pumpkin pie, but this one is my favorite. It's the perfect balance of spices.
Tanya Smit
[email protected]These pies are so easy to make and they're always a hit with my friends and family.
wanele ongeh
[email protected]I made these pies for my family and they all loved them. They're the perfect fall dessert.
Nancy Serepa
[email protected]These pies are the perfect size for a party or potluck.
Babalola Taiye
[email protected]I've made this recipe several times and it always turns out perfect. It's my go-to recipe for pumpkin pie.
Sathya Rs
[email protected]These pies were a lot of work to make, but they were worth it. They're so delicious!
Abigail Meyers
[email protected]The crust was a little dry, but the filling was delicious.
Ernest Izu
[email protected]These pies were a bit too sweet for my taste, but my kids loved them.
Mistlyn Trejo
[email protected]I'm not a huge fan of pumpkin pie, but these mini pies were delicious! The pecan topping was the perfect touch.
Brittany Bishop
[email protected]I made these pies for a bake sale and they sold out in minutes! They're the perfect fall treat.
Sara Kazemi
[email protected]These mini pecan pumpkin pies were a huge hit at my Thanksgiving dinner! They were so easy to make and everyone loved them.