Pumpkin Pecan Pie Bites
Mini Pumpkin Pies with Pecans. Little Pumpkin Pecan Pie Bites perfect for your holiday dessert table!
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Ingredients
- 3 pie crusts cut into rounds to fit your mini-muffin pan (mine is 1 ½ inch)
- 1 15 oz can pumpkin puree
- 2 eggs
- 1 cup brown sugar
- 1 cup heavy cream
- 1 tablespoon cornstarch
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon nutmeg
- pinch pepper and salt
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.
Nutrition
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