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Mini Pumpkin Pies with Pecans

Jen Paleracio
Silky smooth pumpkin filling and soft and flaky crust.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 6 people

Equipment

  • Heatproof mini pumpkin pie molds
  • Bowls
  • Mixer
  • Spatula
  • Cooling rack

Ingredients
  

PIE CRUST

  • 1 1/2 cups all-purpose flour
  • 1 tablespoon powdered sugar
  • 1 teaspoon sea salt
  • 1/2 cup unsalted butter, cut into 1 inch cubes
  • 2 teaspoons apple cider vinegar
  • 1/4 cup ice cold water

PUMPKIN FILLING

  • 15 oz. canned pumpkin puree, not the pumpkin filling, make sure the ingredient is only pumpkin
  • 2 large eggs
  • 1 cup light brown sugar
  • 1/2 cup heavy cream
  • 2 teaspoons pumpkin spice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla

PECAN TOPPING

  • 1 cup chopped pecans
  • 2 tablespoons light brown sugar
  • 1 teaspoon ground cinnamon

Instructions
 

MAKE THE CRUST

  • In a food processor, add all-purpose flour, powdered sugar, salt, and butter. Pulse for 30-40 seconds or until it resembles a crumbly texture. Stop the machine.
  • In a measuring glass, combine ice-cold water and apple cider vinegar. Stir to combine. Turn the food processor back in low speed, and slowly pour the water mixture into the mouth feed.
  • Turn the speed to high, and mix until the dough starts clinging to the sides or until it comes together. Remove from the food processor.
  • Form the dough into a ball, and wrap it with plastic wrap. Refrigerate for at least an hour or overnight.
  • ROLL THE DOUG: Lightly dust the surface with flour. Roll the dough into 12" round and 1/4 inch thick. Use a cutter an inch or two bigger than the molds or cupcake pans.
  • Press the cutout dough into the molds. Prick the bottom with a fork (for the heat to circulate). Place the prepared crusts on a baking sheet pan and refrigerate for an hour.

MAKE THE PUMPKIN PIE FILLING

  • In a bowl, combine pumpkin puree, eggs, brown sugar, heavy cream, pumpkin spice, cinnamon, nutmeg, cornstarch, and vanilla. Mix until smooth, and scrape the sides of the bowl.

BAKE AND MAKE THE PECAN TOPPING

  • When the crusts are ready. Preheat the oven to 400ºF. Fill each mold about 1/4 cup or 3/4 full with pumpkin filling. Tap twice to remove air bubbles. Bake for 30 minutes.
  • Meantime, make the pecan topping. In a small bowl, combine chopped pecans, brown sugar, and cinnamon. Stir until well incorporated. Set them aside.
  • Remove the mini pies from the oven after 15 minutes, and sprinkle each pie with the pecan topping. Place them back in the oven and finish baking for another 15 minutes or until the edges turn golden brown. Place on a cooling rack and cool for an hour before serving.

Video

Notes

 
 
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Keyword brown sugar, cinnamon, mini pies, mini pumpkin pie, pecans, pie, pie crust, pumpkin pie