MINI PUMPKIN PIES WITH PECAN STREUSEL TOPPING
Made these for thanksgiving, everyone loved them so i'm making them again this year! Add a dollop of whipped cream, or some vanilla ice cream
Provided by mrszshore
Categories Pie
Time 1h5m
Yield 24 mini pies
Number Of Ingredients 9
Steps:
- Preparation:.
- Preheat oven to 425.
- Using a cupcake tin, place aluminum foil strips into each cupcake cup so that the ends are sticking out (this will help for pulling pies out of pan). Spray with baking spray.
- Roll out cold pie dough. Using '1 cup' size measuring cup, cut out 24 circles.
- Press cut out circles into pan.
- In a mixer, mix all pumpkin filling ingredients. scraping down sides to get it all incorporated.
- Using a cookie scoop, fill mini pie shells with filling.
- Mix chopped pecans, flour, and brown sugar. cut cold butter into mixture until crumbly.
- Bake mini pumpkin pies at 425 for 15 minutes. Sprinkle Streusel Topping on Pies. Then turn heat down to 350 and bake them for 25-30 minutes or until golden brown.
- Let cool completely before serving. refrigerate leftovers.
Nutrition Facts : Calories 184.1, Fat 8.4, SaturatedFat 3.5, Cholesterol 26.2, Sodium 151.5, Carbohydrate 24.4, Fiber 1.1, Sugar 14.2, Protein 3.4
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