©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Mini Pecan Pumpkin Pies

I am another baking sort of mood this morning.  I thought I would find some sort of mini pumpkin pie to make and found a recipe on Food Network for Mini Pecan Pumpkin Pies from Sunny Anderson.  I did have to make a substitution or two. 

For the dough:

1/4 cup pecans
1/4 cup sugar
1/2 teaspoon salt
3/4 cups all-purpose flour, plus extra for shaping dough
6 tablespoons butter, ice cold
2 to 3 tablespoons ice cold water

For the filling:

1 egg, plus 1 egg yolk
1/2 cup dark corn syrup (I didn't have any so I subbed 1/4 cup light corn syrup and 1/4 cup molasses)
1 tablespoon sugar (I used light brown sugar)
1/2 cup canned pumpkin filling (I used canned pumpkin and added 3/4 tsp of pumpkin pie spice)
1 teaspoon vanilla
1/4 cup pecans, chopped plus 24 halves for garnish

Special equipment: 2 (12-cup) mini muffin tins

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, 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. If the dough is sticky, dip your finger in flour first.

Bake 15 to 18 minutes, until the crusts are very golden. Check periodically to make sure they don't get too brown.

Meanwhile, make 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 pretty 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.

My notes:  The shells puffed up a bit in the oven during the first baking period.  When the came out, I used the end of a wooden spoon and gently tapped around the center a bit before I filled them.

They are seriously YUMMY!!!!  The crust is nice and nutty.


Zoe said...

look very cute and delicious! Pecan and pumpkin are very nice combination too :D

Sandra said...

Lovely..I love the idea of mixing pecans and pumpkin.
Thanks for sharing!

The Better Baker said...

Sounds like an awesome idea to me! I do love the combo of pecans and pumpkin too. MMM!

The Daily Smash said...

Looks good love your blog. Everything looks so yummy
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