Pumpkin Pecan Pie Bites
Mini Pumpkin Pies with Pecans. Little Pumpkin Pecan Pie Bites perfect for your holiday dessert table!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 72 bites
- 3 pie crusts cut into rounds to fit your mini-muffin pan (mine is 1 1/2 inch)
- 1 15 oz can pumpkin puree
- 1 cup brown sugar
- 1 cup heavy cream
- 1 tablespoon cornstarch
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- pinch pepper and salt
Preheat the oven to 375 degrees.
Cut the pie crust into circles about 1.5-2 inches in diameter.
Press gently into a mini-muffin pan and prick gently with a fork.
Bake the crust for 10 minutes.
Meanwhile, mix the pumpkin, brown sugar, cream, and eggs together.
In a small bowl, mix the cornstarch and spices together.
Add the spices to the pumpkin mixture and mix well.
When the crusts have been baked for 10 minutes, remove from oven and fill just to the top with filling (1.5 inch circles are about 1 tablespoon each).
Press a pecan into the top of each.
Bake for an additional 15 -20 minutes or until golden brown.
Let cool a couple of minutes before removing from pan.
I don't have 3 mini-muffin pans so I do these in batches:
I cut the dough into circles and put the circles not being used into the fridge, immediately.
After each batch is done and the pies are removed, I let the pan cool for about 15 minutes before starting the next batch.
Doing it this way is simple, but does take about 3 hours in total time.
Calories: 55kcal | Carbohydrates: 6g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 31mg | Potassium: 13mg | Sugar: 2g | Vitamin A: 50IU | Calcium: 6mg | Iron: 0.2mg