Mini Pecan Pumpkin Pies
Prep time
Cook time
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Mini Pecan Pumpkin Pies dessert recipe is all that is wonderful about the holidays rolled into one bite size treat that combines pumpkin and pecan pie!
Recipe type: Dessert
Cuisine: American
Serves: 2 dozen
For the pie dough:
  • ¼ cup pecans
  • ¼ cup sugar
  • ½ teaspoon salt
  • ¾ cups all-purpose flour, plus extra for shaping dough
  • 6 tablespoons unsalted butter, ice-cold
  • 2 to 3 tablespoons ice water
For the filling:
  • 1 egg, plus 1 egg yolk
  • ½ cup dark corn syrup
  • 1 tablespoon sugar
  • ½ cup canned pumpkin pie filling (not pumpkin puree)
  • 1 teaspoon vanilla
  • ¼ cup pecans, chopped, plus 24 halves for garnish
  1. Preheat oven to 350 degrees F. Spray the mini muffin tins with non-stick cooking spray.
For the pie dough:
  1. In a food processor, pulse the pecans, sugar, salt and flour until the nuts are ground and the ingredients are combined.
  2. Add in the ice-cold butter and pulse until dough resembles coarse meal. Slowly pour in the ice water through the feed tube until the dough comes together. Remove from processor bowl to a clean, floured work surface.
  3. Form the dough into a ball and divide evenly into 24 pieces. Lightly flour your hands if dough is too sticky to work with. Roll each piece into a ball and evenly press into each cup until the bottom is covered.
  4. Bake 15 to 17 minutes, or until the crusts are golden in color. Check periodically to make sure they don't get too brown. Make the filling while these are baking.
For the filling:
  1. In a medium bowl, whisk the egg , egg yolk, corn syrup, sugar, pumpkin pie filling and vanilla. Stir in the chopped pecans.
  2. Remove the dough from oven and spoon approximately 1 tablespoon of the filling into each cup. Top each with 1 pecan half for garnish. Return the pans to the oven and continue baking for an additional 12 to 14 minutes, or until the pumpkin filling is set. Allow to cool completely before removing from the pans. Use a knife to help pop them out of the pan if needed. Enjoy!
*Tip: I brushed a little bit of melted butter over the tops of these to make them shiny!
Recipe by Wishes and Dishes at