mini pecan pumpkin pies
(1 RATING)
Had an open can of pumpkin, so I came up with this to not waste it. Turned out easy & good.
No Image
prep time
20 Min
cook time
25 Min
method
---
yield
Ingredients
- 1 box refrigerated pie crusts
- 1 - egg
- 1 - egg yolk
- 1/2 cup corn syrup, dark
- 1 tablespoon sugar
- 1/2 cup pumpkin, canned or cooked
- 1 teaspoon vanilla
- 1/4 teaspoon pumpkin pie spice
- 1/4 cup pecan, chopped plus 24 pecan halves for garnish
How To Make mini pecan pumpkin pies
-
Step 1Preheat oven to 350. Spray 2 mini muffin tin with cooking spray. (I used Baking Spray with Flour.)
-
Step 2Unroll 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.
-
Step 3Mix 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes