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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