Name: Mini Pumpkin Pies with Candied Pecans Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: Cooking spray, for greasing the pan; 1 (14.1-oz.) package refrigerated piecrusts (such as Pillsbury); 1 cup canned pumpkin puree (from 1 [15-oz.] can); 1/2 cup heavy whipping cream; 1/3 cup granulated sugar; 1 tablespoon all-purpose flour; 1 teaspoon vanilla extract; 1/8 teaspoon ground nutmeg; 1/8 teaspoon ground cloves; 1 large egg; 2 teaspoons pumpkin pie spice, divided; 1/4 teaspoon kosher salt; 1 1/2 tablespoons light brown sugar; 1 1/2 teaspoons tap water; 1/4 teaspoon pumpkin pie spice (use 1/4 tsp total, subtracting the 1 1/2 tsp used in filling); 1/8 teaspoon kosher salt; 1/2 cup pecan halves; Whipped cream

Jump to Recipe· 4.1 from 8 reviews

If you adore the comforting warmth of pumpkin spice and crave a festive dessert that’s both charming and delicious, then you are going to fall head over heels for this Mini Pumpkin Pies with Candied Pecans Recipe. These bite-sized beauties combine silky pumpkin filling nestled in flaky, buttery crusts topped with sweet, crunchy candied pecans that add just the right pop of texture. They’re perfect for fall gatherings, holiday parties, or anytime you want a little slice of cozy heaven that’s easy to share and impossible to resist.

Ingredients You’ll Need

A white plate holds fourteen small tarts arranged closely. Each tart has a golden brown crust with uneven, slightly ruffled edges. Inside, a smooth amber-colored filling is topped with a swirl of white cream. Some tarts have small pieces of nuts scattered on the cream, adding texture and contrast. The plate sits on a white marbled surface with soft natural light casting gentle shadows. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its simplicity—the ingredients are straightforward but work together to create a harmonious melody of flavors and textures. Each item plays an essential role, from the savory pie crust that provides structure, to the spiced pumpkin filling that brings luscious creaminess, and finally the candied pecans, which introduce a delightful crunch and sweetness.

Cooking spray: To lightly coat your muffin pan, making sure each mini pie releases easily after baking.
1 (14.1-oz.) pkg. refrigerated piecrusts: Convenient and flaky, these form the perfect base for your mini pies.
1 cup canned pumpkin puree: The heart of the filling, rich in flavor and smooth texture.
1/2 cup heavy whipping cream: Adds luscious creaminess and helps the filling set beautifully.
1/3 cup granulated sugar: Sweetens the filling just right without overpowering the pumpkin.
1 Tbsp. all-purpose flour: Helps to thicken the pumpkin mixture for a perfect slice.
1 tsp. vanilla extract: Brings warmth and depth to the spiced filling.
1/8 tsp. ground nutmeg: Offers a subtle, nutty warmth that complements the pumpkin.
1/8 tsp. ground cloves: Adds an aromatic intensity that elevates the spice blend.
1 large egg: Binds the filling ingredients together and gives a silky finish.
2 tsp. pumpkin pie spice, divided: Essential for that classic pumpkin pie flavor; split between the filling and pecan coating.
1/4 tsp, plus 1/8 tsp. kosher salt, divided: Balances all the sweetness and spices perfectly.
1 1/2 Tbsp. light brown sugar: Provides molasses notes to the candied pecans.
1 1/2 tsp. tap water: Helps dissolve the sugar and spice mixture for coating the pecans.
1/2 cup pecan halves: The star of the topping, offering crunch and buttery richness.
Whipped cream: For serving, adding a light and creamy contrast to the spiced pies.

How to Make Mini Pumpkin Pies with Candied Pecans Recipe

Step 1: Prep Your Oven and Pan

Begin by preheating your oven to 400°F. Lightly spray a 24-well mini muffin pan with cooking spray—this step is crucial so your pies won’t stick later. Setting up your oven and pan correctly ensures your crusts bake evenly and come out golden and crisp.

Step 2: Cut and Fit Dough Rounds

Roll out one piecrust to approximately 12 inches in diameter, about 1/16 inch thick. Using a 3-inch cutter, cut out 12 circles of dough. Don’t worry about scraps; just reroll them to get enough rounds for the other crust. Press each dough round into the bottom and up the sides of the muffin wells. This forms the delicate shells that will cradle your pumpkin filling.

Step 3: Blind Bake the Crusts

To prevent soggy crusts, line each dough cup with a paper mini muffin liner and fill with pie weights or dried beans. Bake at 400°F for 8 to 10 minutes until golden brown, then remove liners and weights and let the crusts cool in the pan for 10 minutes. Lower oven temperature to 375°F for the filling bake.

Step 4: Whisk Together the Pumpkin Filling

In a small bowl, combine the pumpkin puree, heavy cream, granulated sugar, flour, vanilla extract, nutmeg, cloves, egg, 1 1/2 teaspoons of pumpkin pie spice, and 1/4 teaspoon salt. Whisk these ingredients until completely smooth to guarantee a creamy and well-spiced filling that sets beautifully once baked.

Step 5: Fill and Bake the Mini Pies

Divide the pumpkin filling evenly among the prebaked crusts, pouring about one heaping tablespoon into each. Bake the pies at 375°F for 12 to 15 minutes, or until the edges of the filling are set but the center still has a tiny bit of jiggle. This ensures a luscious texture rather than a dry, overcooked filling. Allow the pies to cool in the pan for about 20 minutes before moving on to the fun part—the candied pecans!

Step 6: Make and Add Candied Pecans

While pies cool, prepare the candied pecans. In a small saucepan over medium heat, stir together the brown sugar, water, remaining 1/4 teaspoon pumpkin pie spice, and 1/8 teaspoon salt until the sugar dissolves and the mixture bubbles. Toss in the pecans and cook until they’re fully coated and fragrant, about 2 minutes. Spread them on parchment paper to cool, then roughly chop. Top your pies with these crunchy, sweet pecans for an irresistible finishing touch.

How to Serve Mini Pumpkin Pies with Candied Pecans Recipe

The image shows a white marbled background with several clear glass bowls arranged neatly. There is a large bowl filled with bright orange mashed pumpkin on the left. Near the center is a glass measuring cup with white cream or milk. Small bowls contain brown pecan nuts, a raw egg yolk in clear liquid, white flour, white sugar, and small amounts of ground spices that are brownish and beige. A few sticks of light beige rolled dough are placed on the right side. The arrangement is clean and bright, showing all ingredients clearly on the white marbled space photo taken with an iphone --ar 4:5 --v 7

Garnishes

The perfect garnish for these mini pumpkin pies is a generous dollop of fresh whipped cream that melts into the warm filling. For an extra special touch, sprinkle a tiny pinch of cinnamon or a few more chopped candied pecans over the cream to make them look as delightful as they taste.

Side Dishes

These mini pies pair beautifully with a hot cup of spiced cider, freshly brewed coffee, or even a scoop of vanilla ice cream. For brunch, serve alongside crispy bacon or a tangy salad to balance the rich sweetness of the pumpkin pies.

Creative Ways to Present

Serve these gems on a rustic wooden board adorned with autumn leaves or cinnamon sticks for a cozy, seasonal feel. Alternatively, arrange them in a decorative tin or festive cupcake stand, making it easy for guests to grab one at holiday parties or family gatherings.

Make Ahead and Storage

Storing Leftovers

You’re going to wish these mini pumpkin pies lasted forever, but if you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. This keeps the crust from getting soggy and maintains the fresh flavors of the filling and pecans.

Freezing

If you want to prepare these ahead of a special event, wrap the cooled pies individually in plastic wrap and place them in a sealed freezer bag. They will keep well for up to 2 months. When ready to enjoy, simply thaw overnight in the fridge.

Reheating

To bring back that fresh-baked warmth, gently reheat the pies in a 325°F oven for about 8 to 10 minutes. Avoid the microwave if possible, as it can make the crust chewy instead of crisp.

FAQs

Can I make mini pumpkin pies without refrigerated piecrust?

Absolutely! You can use homemade pie dough or even phyllo dough for a different texture, but refrigerated piecrust offers unmatched convenience and consistency, especially for this Mini Pumpkin Pies with Candied Pecans Recipe.

What can I substitute for heavy cream?

If heavy cream is not on hand, whole milk or half-and-half can work, but the filling may be less rich and creamy. Coconut cream is a great dairy-free alternative that adds subtle sweetness.

How do I prevent the crust from shrinking?

Make sure to chill the dough well before cutting and avoid overstretching it when fitting into the muffin cups. Using pie weights during blind baking also helps maintain the shape perfectly.

Can I make the candied pecans ahead of time?

Yes! Candied pecans can be made a day or two in advance and stored in an airtight container at room temperature. Sprinkle them over the pies just before serving so they stay crunchy.

Is it possible to double this Mini Pumpkin Pies with Candied Pecans Recipe?

Definitely! Just double all the ingredients and use multiple muffin pans. The baking times stay the same, but you might want to rotate pans halfway for even baking.

Final Thoughts

Making these Mini Pumpkin Pies with Candied Pecans Recipe is like capturing the essence of fall in one perfect, bite-sized treat. Every step, from that tender crust to the spiced pumpkin filling and the crunchy glaze of pecans, shows how simple ingredients can come together to create unforgettable flavor. I can’t wait for you to try this recipe and watch these adorable pies disappear at your next gathering. Trust me, they’ll become a cherished favorite just as they are in my kitchen.