Pumpkin Pecan Minis

Pumpkin pie!  Pecan pie!  Both!

Two of my favorite fall desserts wrapped into one delicious bite.  Flaky crust, crunchy pecan top, and a gooey pumpkin center. Yum!

With something so easy, there's no need to wait until Thanksgiving!  

This recipe makes a 9" inch pie, but I chose to go with minis.  They're just way easier for a 2 year old to handle.  And since the kids are usually happy with one, that's less pie that I "have to" finish.

Pumpkin Pecan Pie
3 eggs
1 cup dark corn syrup
1/2 cup sugar
4 tablespoons (1/2 stick) melted butter
1 cup canned pumpkin
1 teaspoon vanilla
1 cup chopped pecans
1 9-inch unbaked pie crust 
Whipped cream

Preheat oven to 350°F.
With a hand beater, beat eggs well. Beat in corn syrup, sugar, butter, pumpkin and vanilla until well-blended. Arrange pecans in bottom of pie shell. Slowly pour egg mixture over them. Bake for 1 hour or until knife inserted 1 inch from edge comes out clean. Let cool completely before serving to allow the filling to set up.  Top with whipped cream.

Mini Modification:
Spray mini muffin pan with cooking spray.  Press 2"x 2" squares of pie crust dough into each cup.  Place 1 teaspoon of chopped pecans in bottom of each cup, fill with egg mixture.  Bake for approximately 20 minutes or until crust is golden brown.



  1. Yes, I already gave you a vote, and thank you for this post! I too LOVE pumpkin and pecans, and these are too cute!

  2. Those are adorable! They look so delicious!

  3. Oooo, nicely done. I am such a pecan pie fan, I always want it at Tgiving, but everyone else wants pumpkin. Great compromise!

  4. mmm, these look so yummy! i love that it has both pumpkin AND pecans! best of both worlds as far as fall desserts go.:)

  5. ah! so cute! these would be perfect for my pumpkin birthday party! :)

  6. I have to try these! I love pumpkin! Thanks for sharing!

  7. Hmm..mm... how lovely are these little pies! Great job. I'm salivating. Thank you for sharing and have a great weekend.


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