Real Recipes From Real Home Cooks ®

mini pecan pumpkin pies

(1 rating)
Recipe by
Kim Mundy
Livingston, CA

Had an open can of pumpkin, so I came up with this to not waste it. Turned out easy & good.

(1 rating)
prep time 20 Min
cook time 25 Min

Ingredients For mini pecan pumpkin pies

  • 1 box
    refrigerated pie crusts
  • 1
  • 1
    egg yolk
  • 1/2 c
    corn syrup, dark
  • 1 Tbsp
  • 1/2 c
    pumpkin, canned or cooked
  • 1 tsp
  • 1/4 tsp
    pumpkin pie spice
  • 1/4 c
    pecan, chopped plus 24 pecan halves for garnish

How To Make mini pecan pumpkin pies

  • 1
    Preheat oven to 350. Spray 2 mini muffin tin with cooking spray. (I used Baking Spray with Flour.)
  • 2
    Unroll pie crusts. With a 2 1/2" cookie cutter, cut out 24 crust. Press into each cup with pie crust. Poke this a fork a couple of times. Bake for 10-13 mins.
  • 3
    Mix together all other ingredients except pecans halves. Fill each cup to just shy of top. Top each muffin with a pecan half. Bake for 12-15 mins. Let cool in tin before removing.

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