Mini Pumpkin Pies with Pecans. Little Pumpkin Pecan Pie Bites perfect for your holiday dessert table!
Course Dessert
Cuisine American
Keyword pecan pumpkin, pumpkin pecan pie
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 72bites
Calories 55kcal
Ingredients
3pie crustscut into rounds to fit your mini-muffin pan (mine is 1 1/2 inch)
115 oz can pumpkin puree
2eggs
1 cupbrown sugar
1cupheavy cream
1tablespooncornstarch
1teaspooncinnamon
1/2teaspoon ginger
1/2teaspoonnutmeg
pinchpepper and salt
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Instructions
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.
Video
Notes
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. NOTE: try using a 3 inch round cutter and cupcake pans to create a larger version of these. You will also need to increase your baking time by about 5-10 minutes.