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.

Enjoy!!

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