Mini Pumpkin Pecan Pies



Every year my work puts on a pot luck, this is usually when I like to test out new recipes. Co-workers tend to be a good choice if you want an honest opinion of the food you made. This year I decided to try out this recipe for mini pumpkin pecan pies (from Sunny Anderson of Food Network fame). The recipe is super simple, festive and fun. They are perfect for Thanksgiving and are even a suitable dessert for Christmas!



These are so easy to make you can whip up a batch in about 35 minutes! The crust is soft and crumbles in your mouth while the pumpkin filling adds the perfect amount of gooeyness! I will most definitely be baking another batch for Christmas.
 



What is your go to dessert recipe? I'd love to hear about them in the comments!


Recipe from Sunny Anderson.
Ingredients
  • Nonstick cooking spray
  • 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
  • 1 tablespoon sugar
  • 1/2 cup canned pumpkin filling
  • 1 teaspoon vanilla
  • 1/4 cup pecans, chopped plus 24 halves for garnish
  • Special equipment: 2 (12-cup) mini muffin tins
Directions
For the filling: 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.
Mini Pumpkin Pecan Pies



Every year my work puts on a pot luck, this is usually when I like to test out new recipes. Co-workers tend to be a good choice if you want an honest opinion of the food you made. This year I decided to try out this recipe for mini pumpkin pecan pies (from Sunny Anderson of Food Network fame). The recipe is super simple, festive and fun. They are perfect for Thanksgiving and are even a suitable dessert for Christmas!



These are so easy to make you can whip up a batch in about 35 minutes! The crust is soft and crumbles in your mouth while the pumpkin filling adds the perfect amount of gooeyness! I will most definitely be baking another batch for Christmas.
 



What is your go to dessert recipe? I'd love to hear about them in the comments!


Recipe from Sunny Anderson.
Ingredients
  • Nonstick cooking spray
  • 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
  • 1 tablespoon sugar
  • 1/2 cup canned pumpkin filling
  • 1 teaspoon vanilla
  • 1/4 cup pecans, chopped plus 24 halves for garnish
  • Special equipment: 2 (12-cup) mini muffin tins
Directions
For the filling: 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.

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