Mini Pecan Pumpkin Pies Recipe

These easy Mini Pecan Pumpkin Pies are made with a buttery pecan crust, dark corn syrup, pumpkin pie filling, and chopped pecans. The result is a nutty, sweet, and perfectly spiced two-bite dessert that combines the best of two holiday classics. Perfect for a Tunisian autumn gathering or a Thanksgiving dessert platter here in As Sars, this recipe makes 24 mini pies, enough for a crowd.

Mini Pecan Pumpkin Pies Ingredients

For the Pecan Dough:

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

For the Pumpkin Pecan Filling:

• 1 egg, plus 1 egg yolk
• 1/2 cup dark corn syrup
• 1 tablespoon sugar
• 1/2 cup canned pumpkin pie filling
• 1 teaspoon vanilla extract
• 1/4 cup pecans, chopped
• 24 pecan halves, for garnish

How To Make Mini Pecan Pumpkin Pies

1. Prepare the oven and pans: Preheat your oven to 350°F (175°C). Generously spray the bottoms and sides of two 12-cup mini muffin tins with nonstick cooking spray.
2. Make the pecan dough: In a food processor, pulse the 1/4 cup of pecans, sugar, salt, and flour until the nuts are finely ground. Add the cubes of ice-cold butter and pulse until the mixture resembles coarse meal. With the processor running, slowly drizzle in the ice water until the dough just comes together into a ball.
3. Form the mini crusts: Transfer the dough to a lightly floured work surface. Divide the dough into 24 equal pieces. Roll each piece into a small ball and press it evenly into the bottom and up the sides of each mini muffin cup. If the dough is sticky, dip your finger in a little flour before pressing.
4. Par-bake the crusts: Bake the crusts for 15 to 18 minutes, until they are very golden brown. Check them periodically to make sure they do not burn.
5. Mix the filling: While the crusts are baking, prepare the filling. In a medium bowl, whisk the egg, egg yolk, dark corn syrup, sugar, canned pumpkin pie filling, and vanilla until smooth. Stir in the chopped pecans.
6. Fill and bake the pies: Remove the hot crusts from the oven. Carefully spoon about 1 tablespoon of the pumpkin pecan filling into each crust. Top each mini pie with a single, pretty pecan half.
7. Finish baking: Return the pans to the oven and bake for an additional 12 to 15 minutes, or until the pumpkin filling is set and no longer jiggles. Allow the pies to cool in the pans before carefully removing them.

Recipe Tips

• Use Ice-Cold Ingredients: For a tender, flaky crust, your butter and water must be ice-cold. This prevents the butter from melting into the flour, creating small pockets of steam as it bakes, which results in a better texture.
• Use Pumpkin Pie Filling: This recipe specifically calls for canned “pumpkin pie filling,” which is already sweetened and spiced. Do not use plain “pumpkin puree,” or your pies will be bland and unsweetened.
• Flour Your Fingers: The pecan dough is rich with butter and can be sticky. Dipping your fingertips in a small bowl of flour before pressing the dough into the mini muffin tins will prevent sticking and make the process much cleaner and easier.
• Watch the Crusts Closely: Miniaturized baked goods can go from perfectly golden to burnt in a minute. Check on your crusts a few minutes before the timer goes off to ensure they don’t get too dark.

What To Serve With Mini Pecan Pumpkin Pies

These bite-sized pies are the perfect addition to a holiday dessert platter and are fantastic on their own. For a classic touch, serve them with a dollop of fresh whipped cream or a small scoop of vanilla bean ice cream. They pair wonderfully with a hot cup of coffee, a spiced tea, or a cold glass of milk.

How To Store Mini Pecan Pumpkin Pies Leftovers

• Refrigerate: Store the cooled mini pies in a single layer in an airtight container in the refrigerator for up to 4 days. The crust will soften slightly upon refrigeration.
• Freeze: Once completely cooled, place the mini pies on a baking sheet and “flash freeze” for one hour until solid. Transfer them to a freezer-safe bag or container, separating layers with parchment paper. They can be frozen for up to 2 months. Thaw in the refrigerator before serving.

Mini Pecan Pumpkin Pies Nutrition Facts

• Calories: 125 kcal
• Total Fat: 8g
• Saturated Fat: 3g
• Cholesterol: 25mg
• Sodium: 75mg
• Total Carbohydrate: 13g
• Dietary Fiber: 1g
• Sugars: 8g
• Protein: 1g

Frequently Asked Questions

• I don’t have a food processor. Can I still make the dough? Yes. Use a nut grinder or finely chop the pecans with a knife. In a bowl, mix them with the flour, sugar, and salt. Then, use a pastry blender or your fingers to cut the cold butter into the flour mixture until it resembles coarse crumbs, and stir in the ice water.
• Can I make these in a standard-sized muffin tin? Yes, you can adapt the recipe for a standard 12-cup muffin tin. You will likely get 8-10 pies instead of 24. You will need to increase the baking time for both the crust and the final filled pie. Start checking for doneness after about 20 minutes for the crust and 18 minutes for the filled pie.
• What’s the difference between pumpkin puree and pumpkin pie filling? Pumpkin puree is simply cooked and mashed pumpkin. Pumpkin pie filling is a convenience product that contains puree plus sugar, spices (like cinnamon, nutmeg, and ginger), and sometimes other thickeners. This recipe is designed for the pre-seasoned filling.
• How do I know when the filling is set? The filling is set when the center no longer looks wet and doesn’t jiggle when you gently shake the pan. The pies will continue to firm up as they cool.

Try More Recipes:

• Pumpkin Pie Cupcakes Recipe
• Gluten-Free Pumpkin Muffins Recipe
• Pumpkin Creme Brulee Recipe