Mini Pumpkin Pies with Candied Pecans Recipe
These mini pumpkin pies offer a delightful twist on the traditional full-sized version, featuring a buttery crust filled with smooth, spiced pumpkin custard, topped with sweet and crunchy candied pecans. Perfectly portioned and baked to golden perfection, they make for an irresistible autumn treat or festive dessert.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 24 mini pumpkin pies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Pie Crust
- Cooking spray, for greasing the pan
- 1 (14.1-oz.) package refrigerated piecrusts (such as Pillsbury)
Pumpkin Filling
- 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
Candied Pecans
- 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
To Serve
- Whipped cream
Instructions
- Prepare Oven and Muffin Pan: Preheat your oven to 400°F (204°C). Lightly coat a 24-well mini muffin pan with cooking spray to prevent sticking and set aside.
- Cut Dough Rounds: Roll out one piecrust on a flat surface into a 12-inch round, about 1/16-inch thick. Using a 3-inch round cutter, cut out 12 dough circles. Reroll scraps as needed. Repeat this process with the remaining piecrust for a total of 24 rounds.
- Fit Dough Rounds into Muffin Pan: Firmly press each dough circle into the bottom and up the sides of each mini muffin well. Place a mini paper muffin liner inside each dough cup and fill with pie weights or dried beans to help maintain the crust shape during baking.
- Bake Crusts: Bake the prepared crusts in the preheated oven for 8 to 10 minutes until they turn golden brown. Remove from oven and allow to cool in the pan for 10 minutes. Then reduce oven temperature to 375°F (190°C).
- Make Pumpkin Filling: In a small bowl, whisk together pumpkin puree, heavy cream, granulated sugar, flour, vanilla extract, nutmeg, ground cloves, egg, 1 1/2 teaspoons of pumpkin pie spice, and 1/4 teaspoon kosher salt until smooth and well combined. Pour about one heaping tablespoon of this filling evenly into each cooled pie crust cup.
- Bake Mini Pumpkin Pies: Return the filled mini pies to the oven and bake at 375°F for 12 to 15 minutes, until the edges of the pumpkin filling are set and the center is firm without jiggle. Remove from oven and let cool completely in the pan for approximately 20 minutes.
- Make Candied Pecans: While pies are baking and cooling, combine light brown sugar, tap water, remaining 1/2 teaspoon pumpkin pie spice (because 2 tsp total minus 1 1/2 tsp used in filling), and 1/8 teaspoon kosher salt in a small saucepan over medium heat. Stir constantly until the mixture bubbles and the sugar dissolves, about 2 minutes. Add pecan halves, stirring continuously for an additional 2 minutes until pecans are evenly coated and fragrant.
- Cool and Chop Pecans: Immediately spread the candied pecans on a parchment-lined baking sheet to cool completely, about 10 minutes. Once cooled, roughly chop the pecans to sprinkle on top of the pies.
- Serve: Top each mini pumpkin pie with whipped cream and a sprinkle of chopped candied pecans. Serve immediately or store in a cool place until ready to enjoy.
Notes
- Make sure to cool pie crusts before filling to prevent sogginess.
- The pie weights or dried beans prevent the crust from puffing and shrinking while baking.
- Adjust the amount of pumpkin pie spice according to your preference for spiciness.
- Candied pecans can be made ahead of time and stored in an airtight container.
- Use fresh whipped cream for best taste and texture.
- For a gluten-free version, substitute with gluten-free pie crust and flour.
